INGREDIENTS
- Creamy:
- – Milk 250 cc.
- – Vanilla essence 1 cup.
- – Yolks 4 models.
- – Sugar 80 g.
- – Chocolate blanco 200 g.
- – Gelatin 10 g.
- – Milk cream 250 g.
- White frosting:
optionally available.
- – Crema 150 g.
- – Milk 150 cc.
- – Glucose 120 g.
- – Chocolate blanco 350 g.
- – Unflavored gelatin 15 g.
- – Impartial gloss 150 g.
- Biscuit:
- – Mushy butter 125 g.
- – Walnuts 40 g.
- – Widespread sugar 120 g.
- – Giant eggs 2 models.
- – Harina leudante 80 g.
- – Corn starch 25 g.
- – Chopped pineapple 150 g.
- – Peanuts to sprinkle c/n.
- For meeting:
- – Raspberry marmalade.
- – Recent fruit.
- – Crema chantilly.
- – Untoasted grated coconut.
Sq. of white chocolate, raspberry and contemporary fruit as a candy choice so that you can make at house, beneath is the entire recipe with all the information and secrets and techniques
PROCEDURE:
1. Deliver the milk to a boil with half the sugar and vanilla seeds.
2. Combine the yolks with the remainder of the sugar. Step by step add the new milk, stirring continually.
3. Cook dinner till it reaches 83° C. Pour it instantly over the white chocolate callets, let the temperature cool and homogenize.
4. Add the gelatin beforehand hydrated in chilly water and dissolved. Let it cool to 25°C.
5. Mix with the half-whipped heavy cream. The preparation must be utilized instantly.
White frosting:
1. Make a ganache by heating the cream with the milk and glucose till it involves a boil, pour over the white icing and let it soften. Let it cool to 50° C.
2. Add the hydrated gelatin dissolved in 75 cc of water.
3. Add the melted glitter. Combine till emulsified.
4. Use at 30°C.
5. To assemble, unmold the half-round onto a pastry rack and glaze every bit evenly.
6. Take off instantly and place on a container in order that it’s within the air. Add grated coconut to the bottom.
7. End the piece with a zigzag within the heart of chantilly cream and adorn with contemporary peaches.
Biscuit:
1. For the peanut biscuit, beat the butter with the sugar till white and add the eggs little by little.
2. Add the eggs separately and proceed beating
3. Combine the flour with the processed peanuts (in order that there isn’t any powder left
utterly) and corn starch. Add the chopped pineapple and blend.
4. Place in a 24×24 cm body and sprinkle with peanuts.
5. Cook dinner in a preheated oven at 180ºC for 15 to 18 minutes. When poked with a stick it ought to come out clear.
6. To assemble, organize a biscuit, cowl it with raspberry jelly, and pour within the creamy choco.
7. Place within the freezer to complete. Glaze and reduce into squares.
8. Beautify with chantilly cream and contemporary fruit. Beautify the edges with grated coconut.
