Delicate Sweetness
Gluten free bisquit, Mango, lime, olive oil jelly, Coconut mousse, Gluten free shortcrust and Pink glaze — an IRCA recipe in 5 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- baking temperature (bisquit)
- 200 °C
- baking time (bisquit)
- 4 min
- steam (bisquit)
- 50 %
- melting temperature (chocolate, mousse)
- 45 °C
- baking temperature (shortcrust)
- 170 °C
- baking time (shortcrust)
- 15 min
- cooking temperature (glaze syrup)
- 103 °C
- glazing temperature (glaze)
- 35 °C
Ingredients
Gluten free bisquit
| Ingredient | Quantity |
|---|---|
| IRCA Genoise Gluten Free | 1 kg |
| Eggs | 1100 g |
| Levosucrol | 100 g |
Mango, lime, olive oil jelly
| Ingredient | Quantity |
|---|---|
| Mango compote / passion fruit Ravifruit | 250 g |
| Lilly Neutro | 40 g |
| Water | 40 g |
| Extra virgin olive oil | 30 g |
| Grated lime zest |
Coconut mousse
| Ingredient | Quantity |
|---|---|
| Reno X Bianco | 200 g |
| Liquid cream (1) | 40 g |
| Water (1) | 80 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 25 g |
| Liquid cream (2) | 240 g |
| Water (2) | 50 |
| Lilly Neutro | 50 g |
Gluten free shortcrust
| Ingredient | Quantity |
|---|---|
| Top Frolla Gluten Free | 1 g |
| Unsalted butter 82% fat | 300 g |
| Eggs | 150 g |
| Pasta Frutta Oro lemon - Cesarin | 50 g |
Pink glaze
| Ingredient | Quantity |
|---|---|
| Water (1) | 132 g |
| Gelatin powder or sheets 200 bloom | 22 g |
| Sugar | 300 g |
| Glucosio | 300 g |
| Water (2) | 150 g |
| Skim condensed milk | 200 g |
| Reno X Bianco | 250 g |
Method
- Gluten free bisquit
Mix all the ingredients together at room temperature, spread 700 g of dough for a 60x40 cm pan on a baking tray and bake at 200 °C for 4 minutes with 50% steam.
- Gluten free bisquit
Cut discs of the correct size.
- Mango, lime, olive oil jelly
Heat the compote slightly, add the other ingredients, mixing well, place in the insert molds with a bisque disc, reduce the temperature.
- Coconut mousse
Melt the chocolate at 45 °C, add it to the water (1), liquid cream (1) and Joygelato Cocco, mixing until you obtain a soft and homogeneous ganache.
- Coconut mousse
Separately, whip cream (2), water (2) and Lilly Neutro in a planetary mixer until you obtain a soft consistency.
- Coconut mousse
Add the whipped cream to the ganache in two parts, mixing gently.
- Coconut mousse
Dress the mousse in the silicone molds and insert the gelled product, more mousse and
- Coconut mousse
Place everything in the blast chiller until completely frozen.
- Gluten free shortcrust
Mix all the ingredients.
- Gluten free shortcrust
Roll out to a height of approximately 2 mm, cool, cut into small discs and bake at 170 °C for 15 minutes.
- Pink glaze
Bring water, sugar and glucose to 103 °C.
- Pink glaze
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate with the water-soluble pink powder coloring.
- Pink glaze
Chill overnight.
Final composition: glaze the frozen single portion with the 35 °C icing, place it on the shortcrust pastry disc and decorate with Spot pastel and Spears by Dobla.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.