Mushroom
Difficulty level
Ingredients
| FRUTTIDOR MELA | g 200 |
| LILLY NEUTRO | g 40 |
| Warm water | g 40 |
| cinnamon powder | g 0,5 |
Preparation
Heat the water in the microwave, dissolve the neutral lilly and finally add the fruttidor apple and cinnamon powder. Strain into cylinder-shaped silicone molds and freeze.
Ingredients
| milk | g 190 |
| liquid cream 35% fat | g 190 |
| caster sugar | g 30 |
| LILLY NEUTRO | g 40 |
| egg yolk | g 75 |
| SINFONIA CIOCCOLATO LATTE 38% | g 350 |
Preparation
Bring to boil milk and cream, pour over the yolks beaten with sugar, add everything and cook at 84 ° C.
Dissolve the neutral lilly inside the hot cream and finish with the milk chocolate and emulsify with an immersion mixer.
Strain into a semi-sphere mold and freeze.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 120 |
| JOYPASTE NOCE | g 80 |
| cold water | g 100 |
Preparation
Whip the cream with water and LILLY NEUTRO, until soft, add the JOYPASTE and mix gently. Fill the silicone mold half-sphere up to half, add the creamy insert, another mousse and level.
Pour the mousse inside the cylinder mold, insert the apple and cinnamon jelly and finish with another mousse. Close with a PRALIN DELICRISP CLASSIC disk.
Place all 2 molds in the freezer until freezing.
Ingredients
| COVERCREAM CIOCCOLATO | g |
Preparation
Glaze with COVERCREAM CHOCOLATE heated to 40°C
Turn the mousses out of the molds, frost the dome with COVERCREAM CHOCOLATE heated to 40 ° C, the stem instead scratching to create the classic veins of the mushroom and spray with light brown spray.
Place the frosted dome over the stem.
Pastry Chef and Gelato Maker
