Pristine Whipping 35%

Altre ricette by Tommaso Foglia

Torta di Rose

GOLDEN GLAZE

Panini al latte

GOLDEN GLAZE

Pristine Whipping 35%

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CHOCOLATE

and mandarin cake

by Tommaso Foglia

PRISTINE WHIPPING 32% DAIRY

2 x 16 cm diameter cakes

Ingredients

For the puffed rice crunch:

150 g milk chocolate
30 g butter
40 g vegetable oil
90 g puffed rice

For the cocoa bisquit:

180 g egg whites
180 g sugar
120 g egg yolks
30 g cocoa
20 g potato starch
1 g salt

For the mandarin jelly:

300 g mandarin juice
50 g caster sugar
4 g agar agar

For the Rocher glaze:

300 g dark chocolate
200 g cocoa butter
80 g chopped hazelnuts

For the chocolate mousse:

265 g dark chocolate 60%
5 g gelatin
190 g milk
375 g Pristine Whipping 32%
1 g salt
1 chocolate spray can

Pristine Whipping 32% Dairy

Preparation

For the puffed rice crunch:

Bring the Pristine Cooking 20% Cream to simmer in a saucepan. Add the gorgonzola and whisk until smooth.

For the cocoa bisquit:

Mix the Pristine Cooking 20% Cream, extra virgin olive oil and thyme leaves. Season with salt.

For the mandarin jelly:

Prepare the tartare by first cutting the meat into strips, then into small squares and finally chop finely until you obtain the desired size. Season with oil, salt and pepper. Clean the mushrooms by removing the earth, wash them and cut them into thin slices and griddle them in a pan with oil and salt. Place the meat in the mould, decorate as desired with the mushrooms and the two cream sauces.

For the Rocher glaze:

Melt the cocoa butter in the microwave or in a saucepan. Then add the chocolate and complete the melting fusion. Mix the granules and keep warm. Use at approximately 40° C.

For the chocolate mousse:

Heat the milk and add the rehydrated gelatine. Gradually pour the hot milk over the partially melted chocolate, being careful to emulsify the mixture with the help of a silicone spatula. Mix as soon as possible with a blender for 30 seconds.

When the temperature has dropped to 31/34°C, pour onto the Pristine Whipping 32% Cream, mix and pour into the 16 cm diameter silicone mould up to 2/3 full. Tap the mould onto the table, taking care to eliminate air bubbles and insert the cocoa bisquit with the crunchy base facing upwards. Place the cake in the blast chiller until frozen. Turn the cake out and spray it with the chocolate spray can. Finally, dip the still frozen cake halfway into the Rocher glaze and complete with the mandarin jelly and gold leaf.