VANILLA MOUSSE Cream g 500 Pastovopan g 40 Moussecream g 80 Vanilla Delipaste Super g 20 SPONGE CAKE Whole eggs g 1600 Granulated sugar g 1000 Flour g 1000 Butter g 200 VANILLA SAUCE Water g 100 Sugar g 30 Vanilla Delipaste Super g 5 Maraschino g 10
VANILLA MOUSSE Heat 100 g of cream at 40°-50°C, add Moussecream and dilute well. Add the remaining cold cream and Pastovopan and and let it cool down for 6/7 minutes in a freezer or for 2/3 minutes in a blast chiller. Whip the mixture partially in the planetary mixer and finally add Vanilla Delipaste Super SPONGE CAKE Whip eggs and sugar while cooking, add sieved flourand finally blend in melted butter delicately. Pour it all into hemispherical Molds previously buttered and floured, and bake at 170°C for 35 minutes. VANILLA SAUCE Bring water to a boil, and dissolve sugar in it. Finally, add Vanilla Delipaste Super and Maraschino. STRUCTURE OF THE CAKE Pour a layer of chocolate ripple ice-cream onto the bottom of the glass. Place onto it a circle of sponge cake soaked with vanilla sauce. Fill with vanilla mousse and decorate with Fabbri brittle and Amarena Fabbri.
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