TROPICAL FRESHNESS
MOUSSE CAKE WITH TROPICAL FLAVOUR
Difficulty level
MOUSSE CAKE WITH TROPICAL FLAVOUR
Ingredients
| BISCUIMIX | g 500 |
| water | g 300 |
| eggs - at room temperature | g 300 |
| JOYPASTE PISTACCHIO PRIME | g 50 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
Ingredients
| liquid cream 35% fat | g 1000 |
| LILLY PASSION FRUIT | g 200 |
| water | g 200 |
Preparation
Whip all the ingredients at medium speed in a planetary mixer, until the mousse gains a well airy structure.
Ingredients
| PRALIN DELICRISP COCONTY - heated to 30°C | To Taste |
Preparation
Spread PRALIN DELICIRSP into a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, cut into a disc using a steel ring having a smaller diameter than the cake mould.
Refrigerate until you have to use it.
Ingredients
| MIRROR MANDARINO | To Taste |
Half-fill a silicone mould with the passion fruit mousse.
Place the crunchy insert, cover with some more mousse and close with a layer of pistachio biscuit.
Put int the blast chiller until completely frozen.
Unmould and cover with yellow velvet spray.
Decorate with MIRROR MANDARINO.
