Egg Yolk |
100g |
Lilly Neutro |
170g |
Cream 35% Fat |
250g |
Whole Milk |
250 g |
Sinfonia Caramel Oro |
440g |
Passion Fruit Ravifruit Purée |
250g |
Water |
50g |
Liquid Cream 35% Fat |
500g |
CARAMEL CREMOUSE
Ingredients
Preparation
- Mix the egg yolk with Lilly Neutro, add the boiling milk and cream, mix and bring the mixture back to 80-85°C (176-185 F.) (higher temperatures would cause the egg to coagulate).
- Add the chocolate and blend with an immersion blender.
- Pour into the insert molds and freeze.
PASSION FRUIT MOUSSE
Ingredients
Preparation
- Mix the passion fruit purée with water and Lilly Neutro, all at room temperature.
- Whip the cream to soft peaks.
- Gently fold everything together.
Assembling:
Spread a light layer of Pralin Delicrisp Cocconty on the Cremoso inserts and freeze them before removing them from the silicone molds.
Fill the molds 3/4 full with the mousse, then insert the frozen inserts and close with a layer of sponge.
Blast chill everything before removing them from the silicone molds.
Heat the Mirror Neutral to 45°C (113°F) and frost the single portions while still frozen.
Decorate with gold leaf and Dobla: Lace Petal
Fabio Birondi
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
Crafted using IRCA Group professional solutions
PASTRY
