Mini Tropical Sphere
Mini Tropical Sphere — an IRCA recipe in 5 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- freezing time (pineapple filling)
- 1-2 h
- chocolate melting temperature (mousse)
- 45 °C
- freezing time (mousse)
- 1-2 h
- baking temperature (financier, convection oven)
- 160 °C
- baking time (financier)
- 12-13 min
- glaze temperature (crunchy tropical glaze)
- 30-35 °C
Ingredients
Pineapple filling
| Ingredient | Quantity |
|---|---|
| Fruttidor Ananas | 100 g |
| Lilly Neutro | 10 g |
| Water | 50 g |
Coconut mousse
| Ingredient | Quantity |
|---|---|
| Sinfonia Cioccolato Bianco 33% | 200 g |
| Liquid cream 35% fat (1) | 40 g |
| Water (1) | 80 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 25 g |
| Liquid cream 35% fat (2) | 240 g |
| Water (2) | 50 g |
| Lilly Neutro | 50 g |
Coconut financier
| Ingredient | Quantity |
|---|---|
| Grated coconut | 80 g |
| All-purpose flour | 25 g |
| Almond flour | 40 g |
| Confectioner's sugar | 75 g |
| Vigor Baking | 3 g |
| Salt | |
| Egg whites | 120 g |
| Honey | 15 g |
| Unsalted butter 82% fat | 110 g |
Crunchy tropical glaze
| Ingredient | Quantity |
|---|---|
| Chococream Crunchy Tropical |
Finishing
| Ingredient | Quantity |
|---|---|
| Cocoa butter velvet spray |
Method
- Pineapple filling
Mix the water with the LILLY NEUTRO.
- Pineapple filling
Add the FRUTTIDOR ANANAS and emulsify with a blender.
- Pineapple filling
Dress the mixture in a silicone half-sphere mold (PAVONI FR 003), filling them to 1/3 of their volume.
- Pineapple filling
Transfer to the freezer to set (1-2 h).
- Pineapple filling
Remove the raspberry filling from the mold and keep them frozen until required.
- Coconut mousse
Melt the chocolate at 45 °C.
- Coconut mousse
Add the water (1), the liquid cream (1) and the Joygelato Cocco, and mix until a soft and homogeneous ganache is obtained.
- Coconut mousse
Separately whip the cream (2) with the water (2) and LILLY NEUTRO in a planetary mixer.
- Coconut mousse
Incorporate the whipped cream into the ganache in two stages, mixing gently.
- Coconut mousse
Dress the mousse in the silicone mold and insert the pineapple filling.
- Coconut mousse
Transfer to the freezer to set (1-2 h).
- Coconut financier
Mix the powders carefully with a whisk.
- Coconut financier
Add the egg white at room temperature and then the melted butter.
- Coconut financier
Dress the financier in the silicone half-sphere mold (same size used for the Bavarian and the pineapple insert), about 15 grams of product for each single half sphere.
- Coconut financier
Place a microperforated mat, a microperforated pan and a weight on the silicone mold.
- Coconut financier
Bake in a convection oven at 160 °C for 12-13 minutes, opening the valve for the last few minutes.
- Coconut financier
As soon as they are taken out of the oven, fill the financiers with a small spike of pineapple filling.
- Coconut financier
Leave the half spheres of financier in the freezer until frozen.
- Crunchy tropical glaze
Warm up the CHOCOCREAM TROPICAL to 30-35 °C.
- Crunchy tropical glaze
With the help of a stick, glaze the base of the financiers.
- Finishing
Sprinkle a light layer of white velvet effect cocoa butter on the Bavarian half ball.
Final composition: Once the financier bases have been glazed, place the Bavarian half sphere sprinkled with the white velvet on top.
Final composition: Decorate with yellow SPOTS PASTEL'DOBLA (the two smaller sizes) code 77228.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.