LIFE
Difficulty level
Ingredients
| AVOLETTA | g 550 |
| VIGOR BAKING | g 4 |
| all-purpose flour | g 50 |
| cornstarch | g 50 |
| egg whites | g 370 |
| unsalted butter 82% fat - melt | g 120 |
Preparation
- Mix all the powdered ingredients by hand with a whisk.
- Add the egg whites and then the melted butter, continue to mix.
- put into a 60cm x 40cm micro-perforated plate and bake at 180 ° C for 12 min.
Ingredients
| liquid cream 35% fat | g 400 |
| caster sugar | g 30 |
| egg yolk | g 67 |
| LILLY NEUTRO | g 20 |
| JOYPASTE PISTACCHIO PURA | g 75 |
| salt | g 1.5 |
Preparation
- Boil the cream and in another bowl mix yolk and sugar with a whisk.
- Pour it over the hot cream and bring it to boil at 82-84°C, keep in mind to regularly mix the cream to avoid any coagulation.
- Add LILLY NEUTRO and mix with a whisk, then add JOYPASTE PISTACCHIO 100% and salt, to conclude emulsify with an immersion blender.
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | g 200 |
| liquid cream 35% fat | g 40 |
| water | g 60 |
| liquid cream 35% fat | g 240 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
Preparation
-Melt the chocolate at 45 °C.
-Warm up the liquid (1) to about 20°C.
-Add the chocolate and mix with a hand blender to obtain a fluid ganache.
-Semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | g 100 |
| BURRO DI CACAO | g 100 |
| coloured cocoa butter - black | To Taste |
Preparation
- Melt the white chocolate and cocoa butter at 45 ° C.
- Add a few drops of black cocoa butter until the desired color is reached.
Ingredients
| all-purpose flour | g 90 |
| FARINA DI NOCCIOLE | g 100 |
| unsalted butter 82% fat | g 100 |
| raw sugar | g 100 |
| CACAO IN POLVERE | g 10 |
Preparation
- mix all the ingredients in a planetary mixer with leaf for a few minutes.
- spread the crumble on the pan with forosil and bake at 160 ° C for 10/12 min.
Ingredients
| sour cherry purée | g 500 |
| g 5 | |
| caster sugar | g 100 |
| lemon juice | 1 |
Preparation
- Bring everything to a boil.
- Pour the white chocolate mousse into the "zen" Pavoni mould (cod. PX4301) until it reaches the middle of the mould.
- Insert the frozen pistachio cream and the almond financier pad and cover with another layer of white chocolate mousse.
- Place the mould in a blast chiller until the single portion has been completely frozen.
- remove the dessert from the mould.
- Spray, with the aid of an airbrush, the grey cocoa mass on the still frozen single portion.
- Spray black cocoa butter with a toothbrush.
- Decorate the dish with the sour cherry coulis and place the cocoa crumble with the help of a coppapasta to maintain the round shape.
- Place the single portion still frozen on top of the crumble.
- Decorate with a mint leaf.
- Thaw in the refrigerator and serve.
Pastry Chef
