facebook-tracking-pixelIRCA | MIDNIGHT SUN

Ingredients

IRCA GENOISE GLUTEN FREE g 500 
eggs - at room temperature g 600
honey g 50

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.

Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).

Ingredients

FRUTTIDOR LAMPONE g 400 
water g 100
LILLY NEUTRO g 100

Preparation

Dissolve LILLY NEUTRO in the water.

Combine to FRUTTIDOR and pour into the silicone mould for inserts.

Freeze until fully hardened.

Ingredients

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

Preparation

Whip all the ingredients in a planetary mixer at medium speed, until well-combined and airy.

Ingredients

MIRROR LAMPONE - heated to 45°C To Taste
food colourant - water-soluble, purple To Taste

Preparation

Gently stir the two ingredients together to create a marbled glaze with purple shades.

Final composition

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

Place the raspberry jelly insert, spread a veil of mousse and cover with the rollè.

Freeze.

Use the remaining mousse to fill the mould for the topping and freeze it.

Remove the cake from mould and frost it with the purple marbled MIRROR.

Cover the topping of mousse with the yellow cocoa butter velvet spray and place it on the top of the cake.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi