ZUCCOTTO CIOCCOPORTOGALLO
CHOCOLATE & ORANGE MOUSSE
Difficulty level
CHOCOLATE & ORANGE MOUSSE
Ingredients
| SFRULLA CHOC | g 1000 |
| eggs - at room temperature | g 1200 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment at high speed for 8 minutes.
Spread the batter evenly into 5-mm thick layers onto trays lined with parchment paper, then bake at 220-230°C for a few minutes.
Ingredients
| FRUTTIDOR ARANCIA - at room temperature | g 200 |
| LILLY NEUTRO | g 40 |
| water - at room temperature | g 40 |
Preparation
Rehydrate LILLY with water by mixing with a whisk.
Combine the mixture to FRUTTIDOR and blend with an immersion mixer.
Strain into silicone moulds for inserts and freeze.
Ingredients
| TOP MERINGUE | g 1000 |
| water - at room temperature | g 500 |
Preparation
In a planetary mixer with the whisk attachment, whip all the ingredients at the highest speed for 8-10 minutes.
Ingredients
| PASTA BITTER - heated to 45°C | g 200 |
| liquid cream 35% fat - at room temperature | g 200 |
| unsalted butter 82% fat - softened | g 75 |
Preparation
Emulsify PASTA BITTER with cream to make a ganache.
Combine the butter and 200g of the Italian meringue you made.
Ingredients
| PRALIN DELICRISP NOIR | To Taste |
Preparation
Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.
Freeze until completely hardened.
Use a steel ring to cut the frozen PRALIN DELICRISP, which has to be stored in the freezer until you need to use it.
Ingredients
| MIRROR CIOCCOLATO - heated to 45°C | To Taste |
Use a silicone mould for zuccotto, spread a layer of chocolate mousse, place the orange jelly, spread a veil of chocolate mousse, lay the disc of frozen crunchy filling, spread another veil of mousse and cover with a disc of chocolate rollé.
Put the zuccotto in the blast chiller until it hardens completely.
Unmould and glaze with MIRROR CIOCCOLATO.
