Aloe Jelly

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Ingredients

Shortcrust pastry  

  • 600 g butter 
  • 1000 g flour 
  • 400 g Pastovopan  
  • 200 g icing sugar 
  • 2 g salt 

 

Fabbri Aloe Jelly 

  • 350 g Simplé Aloe 
  • 150 g water 
  • 8 g gelatine to rehydrate or 100 g Pannamouse 

Light milk mousse  

  • 250 g milk 
  • 500 g semi-whipped cream 
  • 360 g milk chocolate 42% 
  • 6 g gelatine or 50 g Pannamousse 

 

Fabbri Aloe Glaze  

  • 160 g Gelée Aloe 
  • 140 g Nappage Neutral 
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Procedure 

Shortcrust pastry  

Mix butter, icing sugar, salt and Pastovopan. Add sifted flour and knead. Shape it into discs and bake at 160° for about 15 minutes.  

Light milk chocolate mousse  

Bring the milk to the boil and add the hydrated gelatine or Pannamousse. Pour over the chocolate pieces and emulsify using a whisk. When the mixture reaches a temperature of 34°C, add the semi-whipped cream.  

Aloe jelly   

Rehydrate the gelatine with 40 g water. Add the Simplé Aloe to the water, heat to 50°C and add the gelatine. Boil the water with Pannamousse and add Simplé Aloe. Pour into silicone moulds and leave to gel.  

Aloe glaze 

Heat the Aloe jelly, add the Neutral Nappage and glaze at 28°C. Decorate with Amarena Fabbri and fresh Goji berries.  

NB. Also excellent with shortcrust pastry prepared with Vegan Base. 

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