RECIPE FOR 2 DESSERTS WITH PAVONI KE036 MOULD
Mix all the ingredients until obtaining a streusel. Roll out between two baking guitar sheets. Store in the freezer for one hour. Cut out circles and bake at 165 °C on a silicone mat for 12 min. Set aside for assembly.
MELTING ALMONDS BISCUIT AND MASCARPONE
Work the almond paste with the eggs. Mix the butter with the sugar and almond powder. Mix, add the yolks, the mascarpone and the lemon zest. Then pipe on a SPV64. Bake at 180 ° C for 15/20 minutes. Set aside for assembly.
CREAMY WITH RED FRUIT TEA
Leave the tea in the milk to infuse for at least 12 hours. Pass through a sieve, then add the 90g of cream, the yellows and cook at 83 °C. Add the gelatin mass and pour over the milk cover. Mix and then add the whipped cream and dress up in savarin inserts. Set in the freezer.
In a saucepan, heat the raspberry puree, raspberry chips and inverted sugar. Combine sugar and pectin as well as lemon juice. Give a boil (103°C). Blend. Pour over the creamy. Set in the freezer.
ALMOND FOAMING MOUSSE
Heat the 120 g of cream with the almond paste in order to dissolve it. Then add the milk, vanilla, yolks and sugar, then cook at 82 °C. Add the gelatin mass then mix and store. Cool to 30 °C. Then mix with the whipped cream. Bag. Pipe immediatly.
ASSEMBLY AND FINISHING
Arrange the foamy cream in the mold, add the insert, add again the foam then the melting biscuit. Finish by streusel almonds. Freeze and glaze the entremet with the mirror glaze. Decorate with chocolate decorations and gold leaf.