MIRTILLO PX43147

Whipped Namelaka with Vanilla and Green Lime
Heat the milk to 60°C, add the previously hydrated gelatine and emulsify with the white chocolate.
Add the cold liquid cream, vanilla and green lime zest.
Leave to crystallise in a tray for 12 hours at 4°C.
Whip in a planetary mixer using the paddle attachment until a smooth and stable texture is obtained.

Cream and Blueberry Sponge
Blend all the ingredients together in a cutter until a smooth mixture is obtained.
Spread onto a Fiberform mat to a thickness of 1 cm.
Scatter the frozen blueberries over the surface and bake at 210°C for approximately 8 minutes.
Once cooled, cut into 3 cm diameter discs.

Crunchy Glaze
Melt the ingredients and combine together until a smooth and homogeneous glaze is obtained.

Blueberry Compote
Blend the blueberry juice, water, sugar and Cristal Mais.
Cook until the correct consistency is reached.
Add the blueberries previously cooked and mix gently.
Pour the compote into PX4313 silicone sphere moulds, placing the almond sponge disc on the base.
Blast freeze and store frozen.

Assembly
Whip the namelaka and pipe it into the mould.
Use a spatula to define the details of the mould.
Insert the frozen blueberry centre with the sponge base.
Finish with additional namelaka, level and blast freeze.
Once frozen, unmould and dip into the crunchy glaze.
Finish by spraying with blue cocoa butter.