TROPICAL GEM
MOUSSE CAKE WITH TROPICAL FLAVOUR
Difficulty level
MOUSSE CAKE WITH TROPICAL FLAVOUR
Ingredients
| IRCA GENOISE | g 500 |
| eggs - at room temperature | g 600 |
| GRANCOCCO | g 200 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
Ingredients
| FRUTTIDOR TROPICAL - at room temperature | g 400 |
| LILLY NEUTRO | g 100 |
| water - at 40°C | g 100 |
Preparation
Dissolve LILLY NEUTRO into water.
Stir FRUTTIDOR in, then pour into a silicone mould for insert.
Freeze until fully hardened.
Ingredients
| PRALIN DELICRISP COCONTY - heated to 30°C | To Taste |
Preparation
Spread PRALIN DELICIRSP into a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, cut into a disc using a steel ring having the same diameter as that of the jelly insert.
Refrigerate until you have to use it.
Ingredients
| liquid cream 35% fat | g 800 |
| LILLY CIOCCOLATO BIANCO | g 160 |
| water | g 240 |
Preparation
Whip all the ingredients at medium speed in a planetary mixer, until the mousse gains a well airy structure.
Ingredients
| MIRROR TROPICAL - heated to 45°C | To Taste |
Half-fill a silicone mould with the white chocolate mousse.
Place the frozen tropical jelly and the crunchy insert.
Cover with some more mousse and close with a layer of coconut biscuit.
Put int the blast chiller until completely frozen.
Unmould and coat with MIRROR TROPICAL.
Chef Executive, Pastry Chef and Chocolatier
