Component 1Almond and corn sugar paste
|380 g||icing sugar|
|90 g||almond flour|
|30 g||corn flour|
|750 g||weak flour|
Mix the softened butter with the icing sug- ar, almond flour, eggs and flavourings with the K beater. Add the eggs, the flour and the corn flour.
Component 2White chocolate glaze
|300 g||glucose 42 dextrose|
|as required||equivalent white colouring|
|200 g||condensed milk|
|110 g||neutral gelatine|
|400 g||Giada White Chocolate Icam Linea Professionale Cod. 8352|
Heat the water, the sugar, the colouring and the glucose at 103° C, add the condensed milk and bring back to boil. Add the rehydrated isinglass, the neutral gelatine and the chocolate. Emulsify and put in the fridge to cool.
Component 3Flourless cocoa biscuit
|240 g||egg whites|
|160 g||egg yolks|
|40 g||corn flour|
|80 g||Peru Single-Origin Cocoa Powder 10/12 Agostoni Cod. 4620|
Whip the egg whites with the sugar, add the liquid egg yolks and lastly the cocoa and the corn flour. Bake at 170° C for 13’.
Component 4Fruity alcoholic insert
|150 g||coconut purée|
|200 g||crushed raspberries|
Bring the water and sugar to the boil, add the softened isinglass at the end and allow to melt. Then, add the well-cooled gelatine and lastly the chilled Malibù. Pour into the semi-spheres, insert the raspberries and leave to jellify.
Component 5São Tomé dark chocolate 71% light cream
|560 g||whole milk|
|170 g||egg yolks|
|290 g||basic cream|
|230 g||São Tomé Single-Origin Dark Chocolate 71% - Agostoni Cod. 6814|
|420 g||semi-whipped cream|
Make the basic custard cream.
As soon as it is ready, weigh and make the São Tomè dark chocolate cream with the softened isinglass and the chocolate. Emulsify and add the whipped cream in two batches.
Make the inserts and as soon as they are ready, add the circle of sponge cake. Make the light cream and pour into the moulds, insert the inserts and then finish filling.
Blast chill, unmould, glaze and place on the sugar paste.