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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 10-12 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 FRUTTI DI BOSCO g 400 
water - heated to 40°C 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 1000
LILLY MANGO g 200
water g 200

Preparation

In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with LILLY and water.

Combine to the flavouring paste to create a soft mousse.

Ingredients

MIRROR TROPICAL - heated to 45°C To Taste
FRUTTIDOR FRUTTI DI BOSCO To Taste
Final composition

Half-fill the silicone mould with the mousse.

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

Freeze.

Remove the cake from mould and glaze it with MIRROR TROPICAL and MIRROR FRUTTI DI BOSCO.

Decorate as you like most.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi