Black cherry and vegan m*lk
Difficulty level
Ingredients
| all-purpose flour | g 220 |
| cornstarch | g 50 |
| caster sugar | g 110 |
| VIGOR BAKING | g 6 |
| sunflower oil | g 70 |
| Plant based milk | g 70 |
| CACAO IN POLVERE | g 30 |
Preparation
Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.
Cool in the refrigerator for an hour, then grate the shortcrust and bake in the oven at 180°C for 12 min.
Ingredients
| FRUTTIDOR AMARENA | g 200 |
| caster sugar | g 20 |
Preparation
Mix fruttidor and sugar using a hand blender.
Blend until obtained a fine texture.
Pour it into a silicon mold cod. and blast in negative until completely hardened.
Once frozen remove them from the mold and keep i the freezer until needed.
Ingredients
| almond flour | g 300 |
| Rice flour | g 200 |
| Sinfonia Vegan Dark DF | g 300 |
| caster sugar | g 150 |
| VIGOR BAKING | g 20 |
| sunflower seeds | g 120 |
| water | g 50 |
| salt | g 3 |
| Plant based milk | g 450 |
Preparation
Emulsify together chocolate and oil.
Pour all the ingredients and the emulsion into a planetary mixer, mix with paddle for 3min at medium speed, until obtained a homogeneous mixture.
Spread on a 60x40 cm tray with baking paper and bake for 10-12 minutes at 180°C.
Ingredients
| 100% vegetable cream | g 190 |
| SINFONIA VEGAN M*LK DF | g 230 |
| 100% vegetable cream | g 200 |
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Ingredients
| MIRROR NEUTRAL | g 300 |
| FRUTTIDOR AMARENA | g 50 |
| red food coloring | To Taste |
Preparation
Blend FRUTTIDOR AMARENA and add it to MIRROR NEUTRO (previously heated at 55°C).
Add red food coloring and mix using a hand blender until smooth (be careful not to incorporate air).
Put in the fridge for at least 2 hours.
Before using the glaze, heat it at 45°C and use it at 40°C
Ingredients
| Sinfonia Vegan Dark DF | g 400 |
| BURRO DI CACAO | g 100 |
Preparation
Melt the chocolate at 45°C, add melted cocoa butter and mix well.
Use it at 35°C
Fill 2/3 of the silicone mold with the mousse and place the black cherry insert in the centre.
Pour another layer of mousse and close it with a disk of chocolate biscuit.
Freeze completely, unmold and glaze with the balck cherry glaze (at 40°C).
Glaze half monoportion with the pinguino glaze (at 35°C).
Decor it with the cocoa vegan crumble and a flower chocolate.
Finish with a drop of black cherry glaze.
