Procedure
Vanilla mousse
Heat 100g of cream to 40°-50°C, add the Fabbri Moussecream+5 and mix well. Add the remaining cold cream and the Pastovopan and chill for 6/7 minutes in the freezer or 2/3 minutes in the blast chiller. Semi-whip the mixture in a planetary mixer and, lastly, fold in the Delipaste Vanilla Super carefully so as to keep the air in the mixture.
Sponge cake
Beat the eggs and sugar together over a high heat, add the sifted flour and then gently incorporate the melted butter. Pour into a baking tray lined with baking paper and bake in the oven at 170°C for 35 minutes.
Vanilla bath
Bring the water to the boil. Dissolve the sugar. Finally add the Delipaste Vanilla Super and the Maraschino.
COMPOSITION
Pour a layer of Nutty Pistachio into the bottom of the glass. Place a disc of sponge cake soaked in the Vanilla bath on top. Fill with the Vanilla Mousse and garnish with Croccante Pistachio and Amarena Fabbri.