Component 1Almond and corn sugar paste
Ingredients
450 g | butter |
380 g | icing sugar |
90 g | almond flour |
30 g | corn flour |
4 g | salt |
2 | vanilla pods |
230 g | eggs |
750 g | weak flour |
Method
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
Ingredients
150 g | water |
300 g | sugar |
300 g | glucose 42 dextrose |
as required | equivalent white colouring |
200 g | condensed milk |
30 g | isinglass |
150 g | water |
110 g | neutral gelatine |
400 g | Giada White Chocolate Icam Linea Professionale Cod. 8352 |
Method
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
Ingredients
240 g | egg whites |
250 g | sugar |
160 g | egg yolks |
40 g | corn flour |
80 g | Peru Single-Origin Cocoa Powder 10/12 Agostoni Cod. 4620 |
Method
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
Ingredients
200 g | sugar |
200 g | water |
45 g | isinglass |
225 g | water |
150 g | malibù |
150 g | coconut purée |
200 g | crushed raspberries |
Method
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
Ingredients
560 g | whole milk |
170 g | egg yolks |
120 g | sugar |
290 g | basic cream |
5g | isinglass |
25 g | water |
230 g | São Tomé Single-Origin Dark Chocolate 71% - Agostoni Cod. 6814 |
420 g | semi-whipped cream |
Method
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.
Presentation
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.