PASTRY BAKERY GELATO CUISINE

PASTRY
22
Coconut mousse
coconut milk g 100
coconut rapé g 40
cream g 190
sugar g 30
whipped cream g 150
gelatine g 3
Boil the milk with the coconut and coconut rapé. Let it stand for ten minutes;
pass through a sieve. Add the sugar and gelatine. After about 10
minutes, stir in the whipped cream.
Hemispheres of frozen cream
fresh cream g 100
Cool a small ladle with liquid nitrogen. Immerse the exterior part inside
the cream for 5 seconds. Wait five more seconds and remove the cream
hemisphere. Repeat the operation for the number of hemispheres required,
allowing for two pieces per person. Keep in the freezer at -20°C.
Yoghurt almond brittle petals
fresh yoghurt g 150
Isomalt g 50
icing sugar g 30
yoghurt powder g 20
citric acid g 2
THE WHITE PEARL
2009 - www.pasticceriainternazionale.com - n. 15
Mix all the ingredients together with the Turmix. Spread out the mixture
on a sheet of Silpat, giving the shape of a petal using a template. Bake
at 80°C for five hours, so that they keep their white colour. Once cooked,
curve them slightly.
Fresh raspberry puree
fresh raspberries g 120
sugar g 35
Grind everything with a mixer and then pass through a sieve.
Assembly
Fill a hemisphere with chocolate mousse, leaving the central part empty
so you can fill it with raspberry puree later. Cover again with coconut
mousse and close with another hemisphere. Arrange five yoghurt almond
brittle petals around the sphere.
Loretta Fanella