| BASE | |
| Product | Quantity |
|
CrumbOlé Classic |
500 g |
| Butter | 50g |
PREPARATION OF THE BASE
Melt the butter and add it to the CrumbOlé Classic until obtaining a homogeneous mixture.
Place the mixture in a mould and press down with a weight until the surface is flat.
Leave to set in the fridge for 30 minutes.
|
ORANGE MOUSSE |
|
| Product | Quantity |
|
Neutral Charlotte |
200 g |
|
Warm water |
250 g |
|
Cream |
1000 g |
|
Pannacrema Orange |
60 g |
PREPARATION OF THE ORANGE MOUSSE
Dissolve Neutral Charlotte in the warm water (30-40 °C).
Add Pannacrema Orange and mix well until a homogeneous mixture is obtained.
Partially whip the cream.
Gently incorporate a first portion of cream into the mixture of Neutral Charlotte and Pannacrema Orange then add the rest of the cream until the mixture is smooth and creamy.
|
PISTACHIO MOUSSE |
|
| Product | Quantity |
|
Neutral Charlotte |
200 g |
|
Warm water |
250 g |
|
Cream |
1000 g |
|
Pannacrema Pistacchio Élite |
180 g |
PREPARATION OF THE PISTACHIO MOUSSE
Dissolve Neutral Charlotte in the warm water (30-40 °C).
Add Pannacrema Pistachio Élite and mix well until a homogeneous mixture is obtained.
Partially whip the cream.
Gently incorporate a first portion of cream into the mixture of Neutral Charlotte and Pannacrema Pistachio Élite then add the rest of the cream until the mixture is smooth and creamy.
|
ROASTED ALMOND MOUSSE |
|
|
Product |
Quantity |
|
Charlotte Neutra |
200 g |
|
Warm water |
250 g |
|
Cream |
1000 g |
|
Pannacrema Roasted Almond |
100 g |
PREPARATION OF THE ROASTED ALMOND MOUSSE
Dissolve Neutral Charlotte in the warm water (30-40 °C).
Add Pannacrema Roasted Almond and mix well until a homogeneous mixture is obtained.
Partially whip the cream.
Gently incorporate a first portion of cream into the mixture of Neutral Charlotte and Pannacrema Roasted Almond then add the rest of the cream until the mixture is smooth and creamy.
| GLAZE | |
|
Product |
Quantity |
|
SmArt Glaze Orange |
qb |
PREPARATION OF THE GLAZE
Take the necessary quantity, mix vigorously with a soft spatula spatula until it becomes fluid.
COMPOSITION
After the CrumbOlé has set, fill the mould one third full with the orange mousse, then place it in the refrigerator for 30 minutes.
Repeat the operation with the other two flavours (pistachio and roasted almond) until you reach the level of the edge of the mould.
Place the dessert in the fridge for at least 30 minutes.
Glaze only the surface with SmArt Glaze Orange, leave to stabilise in the freezer for 1 hour.
Blast chill, turn out and decorate as desired. Serve at +4°C.
