Cuore Rosso

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Ingredients

Cocoa Marquise

  • 240 g egg whites
  • 150 g caster sugar
  • 250 g Pastovopan
  • 70 g Cacao Bollo Oro

Pistacho Mousse

  • 500 g cream
  • 50 g Pannamousse
  • 35 g Pastovopan
  • 50 g Delipaste Pistacchio Puro

Coconut Mousse

  • 500 g cream
  • 50 g Pannamousse
  • 50 g Delipaste Cocco
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Procedure

Cocoa Marquise

Beat the egg whites with the sugar; add the whipped Fabbri Pastovopan and finally the sieved Fabbri Cacao Bollo Oro. Spread into a 60x40 baking tin and bake in the oven at 200° for about 10 minutes. 

Pistacho Mousse

Mix Fabbri Pannamousse with the cold cream. If possible, mix to allow the powders to dissolve. Add Fabbri Pastovopan and semi-whip. Finally, add Fabbri Pistacchio Puro Delipaste, slightly warmed, without disassembling the mixture. 

Coconut Mousse

Mix Fabbri Pannamousse with the cold cream. If possible, mix to allow the powders to dissolve. Semi-mount. Finally, add the Fabbri Cocco Delipaste without disassembling the mixture. 
 

COMPOSITION OF THE DESSERT 

Prepare the Pistachio Mousse and pour it into the mould. Bring the mould down to temperature. Take the blast chilled insert out of the mould, prepare the Coconut Mousse and pour it into the mould, placing the previously blast chilled insert at the centre of the cake. Close with the Marquise variegated with Crockolosi Fabbri Pistachio Gold and Fabbri Amarena cherries cut with a knife. Blast chill and glaze with Nappage Amarena Fabbri.

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