COPACABANA
TROPICAL FLAVOURED FROZEN DESSERT
Difficulty level
TROPICAL FLAVOURED FROZEN DESSERT
Ingredients
| BISCUIMIX CHOC | g 500 |
| eggs - at room temperature | g 300 |
| water | g 300 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 8-10 minutes at high speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for a short time at 220-230°C (closed valve).
Ingredients
| TENDER DESSERT | g 150 |
| liquid cream 35% fat | g 500 |
| IRCA CHOC | g 60 |
| rum | g 10 |
| JOYCREAM DONATELLO | To Taste |
Preparation
In a planetary mixer with a whisk attachment, whip cream and TENDER DESSERT until soft peaks form.
Combine the flavouring paste and the rum by hand, using a spatula, until you the texture is homogeneous.
Puor into a silicone mould for insert, add JOYCREAM and stir in order to create a marble effect.
Put into the blast chiller until completely frozen.
Ingredients
| TENDER DESSERT | g 270 |
| liquid cream 35% fat | g 1000 |
| JOYPASTE BANANA | g 90 |
Preparation
In a planetary mixer with a whisk attachment, whip cream and TENDER DESSERT until soft peaks form.
Combine the flavouring paste by hand, using a spatula, until you the texture is homogeneous.
Use a part of the mousse to fill the cabosse-shaped silicone moulds. Put in the blast chiller until frozen.
Use the banana mousse to fill the silicone mould for 3/4 of its volume.
Place the frozen insert, cover with a veil mousse and close with a layer of biscuit.
Put int the blast chiller until completely frozen.
Unmould and cover with white cocoa butter velvet-effect spray
Spray some cocoa-colour cocoa butter velvet-effect spray onto the cabosses of frozen mousse and use them to decorate the dessert.
Store at -18°C until the moment of serving.
"This recipe is measured out for two desserts with 18-cm diameter and 4.5-cm height.
"
