RING - RASPBERRY AND CHOCOLATE
Raspberry and chocolate single portion
Difficulty level
Raspberry and chocolate single portion
Ingredients
| IRCA GENOISE CHOC | g 400 |
| eggs | g 400 |
Preparation
Mix all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes
Ingredients
| FRUTTIDOR LAMPONE | To Taste |
Ingredients
| fresh full-fat milk (3,5% fat) | g 550 |
| liquid cream 35% fat | g 550 |
| egg yolk | g 220 |
| caster sugar | g 110 |
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
Ingredients
| creme anglaise - at 45°C | g 325 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 375 |
| liquid cream 35% fat - semi whipped | g 450 |
Preparation
Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Add in 2 or 3 times the semi-whipped cream stirring gentily.
Ingredients
| creme anglaise | g 1000 |
| SINFONIA CIOCCOLATO AL LATTE 38% - melted at 40°C | g 570 |
| LILLY NEUTRO | g 30 |
Preparation
Add LILLY NEUTRO and SINFONIA LATTE 38% (previously melted at 40°C) to the crème anglaise and mix with a hand blender.
Ingredients
| raspberries purée | g 250 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 400 |
| LILLY NEUTRO | g 40 |
| liquid cream 35% fat | g 400 |
Preparation
Warm the raspberry purèe at 75°C, add LILLY NEUTRO and emulsify using a hand blender.
Add SINFONIA CIOCCOLATO BIANCO previously melted at 40°C.
Add cold liquid cream and continue mixing.
Store the cream in the fridge.
Ingredients
| MIRROR LAMPONE | To Taste |
Cut a disc of chocolate bisquit and place it on the bottom of the DOBLA RINGS OVAL DARK.
Spread a disc of FRUTTIDOR LAMPONE in the centre of the single-portion.
Spread another layer of dark chocolate mousse to fill 3/4 of the single-portion.
Complete with a layer of raspberry and milk chocolate mousse.
Put it in the blast chiller, then glaze the surface of the dessert with a thin layer of raspberry jelly.
Decorate with DOBLA PEACH BLOSSOM FLOWER and DOBLA RASPBERRY.
Pastry Chef
