Chocolate roller
Sponge cake, Pistachio mousse and Amarena jelly — an IRCA recipe in 3 components. Uses Irca Chococream Pistachio 5 kg.
- mixing time (sponge cake)
- 8-10 min
- baking temperature (sponge cake)
- 180-200 °C
- melting temperature (CHOCOCREAM PISTACCHIO)
- 40 °C
Ingredients
Sponge cake
| Ingredient | Quantity |
|---|---|
| Sfrulla | 335 g |
| Eggs | 200 g |
| Lukewarm water | 70 g |
Pistachio mousse
| Ingredient | Quantity |
|---|---|
| Irca Chococream Pistachio 5 kgChococream Pistacchio | 350 g |
| Liquid cream 35% fat (for the ganache) | 225 g |
| Liquid cream 35% fat (to be whipped) | 450 g |
| Lilly Neutro | 75 g |
| Water | 75 g |
Amarena jelly
| Ingredient | Quantity |
|---|---|
| FRUTTIDOR AMARENA - Frullato | 200 g |
| Lilly Neutro | 30 g |
| Lukewarm water | 30 g |
Method
- Sponge cake
Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then bake at 180-200 °C.
- Pistachio mousse
Melt CHOCOCREAM PISTACCHIO at 40 °C, add it to the liquid cream, mixing until a soft and homogeneous ganache is obtained. Stir in the whipped cream, adding it in two parts.
- Amarena jelly
Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with the fruity cherry amarena.
- Amarena jelly
Strain into undercut silicone ball molds.
Final composition: Create a 1.5 cm high sponge cake disc and insert it inside the DOBLA RING FINE STRIPE WHITE / DARK cup. Place 2/3 whole cherries in the center of the sponge cake, then pipe the pistachio mousse over the cup with a pastry bag.
Final composition: Put a red chocolate disk on the surface of the cylinder and place in the center the amarena jelly, brushed beforehand with BLITZ to decorate.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.