RED VELVET FLOWER POT
RED VELVET SINGLE-PORTION SERVED IN A CHOCOLATE-MADE POT
Difficulty level
RED VELVET SINGLE-PORTION SERVED IN A CHOCOLATE-MADE POT
Ingredients
| full-fat milk (3,5% fat) | g 250 |
| liquid cream 35% fat | g 250 |
| PANNA COTTA MIX | g 65 |
| JOYPASTE PASTRY FRAGOLA | g 20 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 5 |
Preparation
Combine milk, liquid cream, JOYPASTE VANIGLIA MADAGASCAR-BOURBON (vanilla) e PASTA FRAGOLA (strawberry) and bring to just below a boil.
Remove from heat and stir in PANNA COTTA MIX.
Cast into a mold so the panna cotta is 2cm high.
Allow to rest and set at room temperature for 15-20 minutes.
Once set, place in the freezer for 10-15 minutes.
Remove from the freezer and cut out discs with ring cutters.
Reserve in the freezer until ready to use.
Ingredients
| liquid cream | g 500 |
| water | g 150 |
| LILLY CIOCCOLATO BIANCO | g 100 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 5 |
Preparation
Combine all ingredients together in a planetary mixer and whip them at medium speed for 4-5 minutes.
Pour the mousse in a pastry bag.
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 500 |
| egg whites | g 100 |
| CACAO IN POLVERE | g 50 |
| honey | g 40 |
| red colour | g 2 |
Preparation
Whip all the ingredients together in a planetary mixer with a whisk for 10 minutes.
Spread 550g of batter in a thin layer onto a parchment paper lined baking tray and bake at 190°C for 5-6 minutes.
Ingredients
| JOYTOPPING FRAGOLA | g 100 |
| cold water | g 50 |
| JOYPASTE ROSA | g 1 |
Preparation
Combine all ingredients to create a soaking syrup for sponge layers.
Brush a layer of strawberry and rose syrup over the red velvet rollé, then cut into discs using ring cutters.
Place a disc of red velvet rollé in the bottom of the DOBLA FLOWER POT and top with a layer of white chocolate white mousse.
Repeat layering steps 2-3 times until the rollé reaches 2cm below the top of the pot.
Remove a frozen disc of panna cotta from the freezer and place on top of the rollé.
Decorate the surface with DOBLA ROSE.
