facebook-tracking-pixelIRCA | RING WHITE/DARK

Ingredients

IRCA GENOISE g 400
eggs g 400

Preparation

Mix all the ingredients in a planetary mixer for 15 minutes.
Pour the mixture over a baking tray (40x60cm) and bake at 200°C for 6-8 minutes.

Ingredients

fresh milk g 500
TOP CREAM g 175
rum g 15
raisins g 100

Preparation

In a planetary mixer add milk, TOP CREAM and rhum.
Mix with a whisk for 2-3 minutes until creamy and smooth.
After 5 minutes add the macerated raisin and continue stirring.

Ingredients

milk 3.5% fat g 200
liquid cream 35% fat g 200
caster sugar g 70
egg yolks g 40

Preparation

Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.

Ingredients

creme anglaise g 500
LILLY NEUTRO g 30
JOYPASTE ZABAIONE - hot g 30
liquid cream 35% fat - semi-whipped g 150

Preparation

Add LILLY NEUTRO and hot JOYPASTE ZABAIONE to the crème anglaise. 
When the mixture is 30°C, add the semi-whipped cream. 

Ingredients

MIRROR NEUTRAL To Taste

Preparation

Heat MIRROR NEUTRAL at 45°C.

Final composition

Cut a disc of sponge cake and place it on the bottom of the DOBLA RINGS FINE STRIPE WHITE/DARK.
Fill it with 1cm of rhum cream, then continue filling with eggnog bavarois.
Glaze with a thin layer of MIRROR NEUTRAL.
Decorate with DOBLA 2D SUNFLOWER and CURVY SPOTS GREEN.

Oriol Portabella
Oriol Portabella

Pastry Chef

Recipe created for you by Oriol Portabella