Dragon Eye
Dragon Eye — an IRCA recipe in 4 components. Uses Irca Joypaste Pistachio 100% 6 kg.
- whipping time (raspberry roll)
- 10-12 min
- baking time (raspberry roll)
- 6-7 min
- baking temperature (raspberry roll)
- 220 °C
- cooking temperature (pistachio mousse)
- 82-84 °C
- glaze temperature (mirror glaze)
- 45-50 °C
Ingredients
Raspberry roll
| Ingredient | Quantity |
|---|---|
| Irca Genoise | 500 g |
| Eggs | 600 g |
| Pasta Aromatizzante Lampone | 40 g |
Pistachio mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream | 400 g |
| Sugar | 30 g |
| Egg yolk | 67 g |
| Lilly Neutro | 37 g |
| Irca Joypaste Pistachio 100% 6 kgJoypaste Pistacchio 100% | 75 g |
| Salt | 1.5 g |
Raspberry mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream | 1000 g |
| Water | 300 g |
| Lilly Neutro | 200 g |
| Fruttidor Lampone | 600 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Pistache | |
| Mirror Lampone |
Method
- Raspberry roll
Whip all the ingredients for 10-12 minutes at high speed in a planetary mixer.
- Raspberry roll
On a tray covered with parchment paper, roll out the dough to a thickness of 5 mm.
- Raspberry roll
Bake for about 6-7 minutes at 220°C in the oven with closed valves.
- Raspberry roll
Place in the blast chiller until it is completely cooled down.
- Raspberry roll
Cover the tray with a plastic foil and place in the fridge.
- Pistachio mousse
Boil the cream and in another bowl mix yolk and sugar with a whisk.
- Pistachio mousse
Pour it over the hot cream and bring it to boil at 82-84°C, mixing the cream regularly to avoid any coagulation.
- Pistachio mousse
Add LILLY NEUTRO and mix with a whisk, then add JOYPASTE PISTACCHIO 100% and salt, and finally emulsify with an immersion blender.
- Pistachio mousse
Place both the insert and the top in silicone moulds.
- Raspberry mousse
Semi-whip the cream in a planetary mixer.
- Raspberry mousse
Mix water with LILLY NEUTRO and FRUTTIDOR LAMPONE.
- Raspberry mousse
Add the mixture to the cream in several additions and mix gently.
- Final composition
Place part of the raspberry mousse in a silicone mould with a diameter of 18 cm.
- Final composition
Place the frozen pistachio cream with a diameter of 16 cm and cover it with another layer of mousse.
- Final composition
Conclude with the raspberry roll previously coated with PRALIN DELICRISP PISTACCHIO and store the cake in the refrigerator until it is completely hardened.
- Final composition
Cover with MIRROR LAMPONE heated to 45-50°C and place in the refrigerator for a couple of minutes. For a sparkling effect, you can mix MIRROR LAMPONE and Blitz Ice Glitter.
- Final composition
Spray the pistachio mousse top with white cocoa butter.
- Final composition
Place it over the surface of the glazed cake and decorate as you like.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.