facebook-tracking-pixelIRCA | LAVENDER

Ingredients

LILLY NEUTRO g 100
FRUTTIDOR MIRTILLO - at room temperature g 400
water - lukewarm g 100

Preparation

Dissolve LILLY into water.

Combine to FRUTTIDOR.

Pour into a silicone mould for inserts and freeze.

Ingredients

LILLY NEUTRO g 200
dried lavender flowers g 15
water g 300
liquid cream 35% fat - lightly whipped g 1000

Preparation

Steep the lavander flowers in the water overnight.

Sieve the brew and combine to LILLY.

Gently combine to the lightly whipped cream to create a soft mousse.

Ingredients

MIRROR CIOCCOLATO BIANCO - heated to 45°C To Taste
food colourant - water-soluble, lilac To Taste

Preparation

Combine the two ingredients without incorporating air.

Final composition

Half-fill the silicone mould with the mousse and insert the frozen jelly, then spread another veil of mousse and cover with a layer of rollè.

Put in the blast chiller until frozen.

Remove from mould and glaze with the coloured MIRROR.

Place onto support made of shorcrust pastry and decorate as you like.

Matteo Reghenzani
Matteo Reghenzani

Pastry Chef

Recipe created for you by Matteo Reghenzani