TORRONE MOUSSE Cream g 500 Moussecream g 75 Delipaste Nougat (Torrone) g 40/50 Pastovopan/Pastovocrem g 40
CUSTARD Pastovopan g 400 Granulated sugar g 100 Rice starch g 80 Whole milk g 900 Cream g 100 Vanilla Delipaste Super g 10 ALMOND AND NUTTY BISCUIT Fabbri almond paste g 500 Eggs g 250 Butter g 125 Nutty g 100 Flour g 25 Cocoa g 8
Heat 100 g of cream at 40°-50°C, add Moussecream and mix Pastovopan (or Pastovocrem). Pour the mixture so obtained onto the remaining cream. Let it cool down inthe freezer for a few minutes. Whip slowly for a minute, until it becomes very soft. Finally, add Nougat Delipaste.
Bring milk, Vanilla Delipaste and cream to a boil; separately, blend Pastovopan with sugarand rice starch. Combine the two mixtures and bring them to a boil. Pour them into a bowl, cover them with wrap and blast chill. STRUCTURE OF THE CAKE Place the almond and Nutty biscuit onto the bottom of a single dose mold. Add a layer of custard and let cool down. Pour Nutty, creating a 5 mm layer, a torrone mousse layer and then a Nutty layer. Top the mold with torrone mousse, freeze rapidly and decorate frosting with neutral Top jelly. Decorate with chocolate slivers and hazelnut praline.
Italian Tax and VAT numbers IT 00281980375