facebook-tracking-pixelIRCA | TROPICAL GEM

Ingredients

IRCA GENOISE g 500
eggs - at room temperature g 600
GRANCOCCO g 200

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

FRUTTIDOR TROPICAL - at room temperature g 400
LILLY NEUTRO g 100
water - at 40°C g 100

Preparation

Dissolve LILLY NEUTRO into water.

Stir FRUTTIDOR in, then pour into a silicone mould for insert.

Freeze until fully hardened.

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 the same diameter as that of the jelly insert.

Refrigerate until you have to use it.

Ingredients

liquid cream 35% fat g 800
LILLY CIOCCOLATO BIANCO g 160
water g 240

Preparation

Whip all the ingredients at medium speed in a planetary mixer, until the mousse gains a well airy structure.

Ingredients

MIRROR TROPICAL - heated to 45°C To Taste
Final composition

Half-fill a silicone mould with the white chocolate mousse.

Place the frozen tropical jelly and the crunchy insert.

Cover with some more mousse and close with a layer of coconut biscuit.

Put int the blast chiller until completely frozen.

Unmould and coat with MIRROR TROPICAL.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi