SINGLE PORTION ORANGE AND CARROT
combines the soft sweetness of the carrot with the freshness of the orange, which balances and softens the intense, sugary flavour, creating a perfect balance.
Difficulty level
combines the soft sweetness of the carrot with the freshness of the orange, which balances and softens the intense, sugary flavour, creating a perfect balance.
Ingredients
| RENO X LATTE | To Taste |
Preparation
- Temper the chocolate and make the shirt inside the mold.
- Let it crystallize.
- Remove from the mold and with the help of a wire brush create lines on the outer shell.
Ingredients
| full-fat milk (3,5% fat) | g 250 |
| GLUCOSIO | g 10 |
| SINFONIA GIANDUIA FONDENTE | g 320 |
| liquid cream 35% fat | g 200 |
| LILLY NEUTRO | g 35 |
Preparation
-Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and mix with an immersion blender.
-Add the chocolate while continuing to mix.
-Add the cold cream in a thin stream while continuing to mix.
-Cover part of the namelaka with cling film and put in the refrigerator for at least 4 hours, while pour another part of the namelaka into the mold for the final decoration and freeze.
Ingredients
| FRUTTIDOR ARANCIA | g 200 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
Preparation
- Heat the Fruttidor in the microwave.
- Add water and Lilly and mix with an immersion blender.
Ingredients
| CEREAL'EAT CAKE | g 1000 |
| seed oil | g 200 |
| water | g 300 |
| unsalted butter 82% fat | g 150 |
| VIGOR BAKING | g 10 |
| julienne carrots | g 150 |
| cinnamon powder | To Taste |
Preparation
- Mix all the ingredients in a planetary mixer with a leaf at medium speed for about 5 minutes.
- Place the carrot cake on a baking sheet.
- Bake at 170-175°C for about 8/10 minutes.
- Assemble the namelaka and dress inside the chocolate shell up to its half.
- make a layer of orange gel.
- Insert the carrot cake disk up to the edges of the shell.
- Close everything with the namelaka previously poured into the mold.
- Decorate with CUTE BUNNY and CAROT by Dobla.
Pastry Chef
