Soft amaretto cookies on the bottom, blancmange cream filled with warm fruit gelatin decorated with fresh fruit and sugar rings
Clumps of pistachio ice cream and dusted caster sugar
Soft Amaretto cookie
n 3 VANILLA BEANS BOURBON MADAGASCAR
g 560 PRIMA BARI WHITE ALMOND POWDER
g 500 CASTER SUGAR (FINELY GROUND)
g 400 SUGAR
g 400 EGG WHITE (WHISK UNTIL FIRM SNOW PEAKS)
g 550 MARZIPAN 1:1 FINELY GROUND
g 40 RICE STARCH
g 1200 MILK (COOK AND MIX AT 84°C; AT 26-28°C INCORPORATE THE WIPPED CREAM)
g 24 GELATIN LEAVES SOFTENED IN COLD WATER (INCORPORATE WHEN THE CREAM IS STILL HOT, WHISK ENERGETICALLY)
g 1400 WHIPPED CREAM (DELICATELY FOLD WHEN THE CREAM IS COLD)
STRAWBERRY AND ORANGE PRESERVE (FILING)
g 300 FRESH ORANGE JUICE
g 500 FINE SUGAR (COOK UNTIL BOILS)
g 700 STRAWBERRIES (CUT IN CUBES, INCORPORATE AND COOK FOR A MINUTE)
g 30FRESH GROUND GINGER
g 50 SUGAR
g 7 PECTIN (MIX WITH SUGAR)
g 18 GELATIN LEAVES SOFTENED IN COLD WATER
Amaretto soaking syrup
g 500 WATER
g 300 SUGAR (BOILED)
g 150 AMARETTO LIQUOR AT 40° (INCORPORATE WHEN COLD)
g 250 MILK
g 75 CONDENSED MILK
g 100 GLUCOSE
g 400 WHITE CHOCOLATE CUT IN SMALL PEICES
g 10 GELATIN LEAVES SOFTENED IN COLD WATER
g 200 NEUTRAL GELATIN
Soft Amaretto cookie
Sift the almond powder with the caster sugar and whip the egg whites with the sugar: blend them in the planetary mixer at medium speed. The egg whites should be shiny. Incorporate the almonds with a spoon spatula to the sugar and vanilla. Mold with a piping bag and a 6 diameter tip or in little molds of Teflon; lightly dust it with caster sugar before cooking at 220-230°C for three minutes and then at 180°C for about 7 minutes with open throttle.
Put the marzipan, rice starch, and the boiling milk in a pan; mix until it reaches 84°C of temperature; incorporate the gelatin leaves, softened in cold water, and whisk (or use a Minipimer). When the paste reaches 26-28°C add the whipped cream, folding the ingredients delicately.
Orange and strawberry preserve (the inside)
Melt the gelatin in some orange juice, then blend all the ingredients. Cook and pour in rings, 5mm high, helping yourself with a measuring cup. Then freeze everything.
Almond Soaking syrup
When the syrup is cold, add and mix the Amaretto cookie.
Bring to a boil milk, condensed milk and glucose. Pour the gelatin leaves and the neutral gelatin, blend with a Minipiper. Let it rest a night in the fridge, melt at 38°C, set aside for 20 minutes at room-temperature before frosting.
Put the marzipan, rice starch, and the boiling milk in a pan; mix until it reaches 84°C of temperature; incorporate the gelatin leaves, softened in cold water, and whisk (or use a Minipimer). When the paste reaches 26-28°C add the whipped cream folding the ingredients delicately.
1) Steel ring, an acetate cake strip da goes around the cake and covers the inner cake; the ring is placed on a baking tray covered with paper 2) Soft almond amaretto cookies slightly dipped in amaretto soaking syrup on the base 3) orange and strawberry preserve, molded in filling rings and then frozen 4) Blancmange 5) Soft Amaretto cookies placed at mid cake 6) Blancmange (when you are assembling the cake, you must leave a small space in the ring to put the Blancmange on the circumference and the surface 7) white icing on the whole cake 8) Fantasy decoration rich with fresh fruit