For today’s recipe we propose one of the desserts prepared at the Casa Spigadoro booth during Sigep 2018 by chef Giuseppe Sparacello: Savarin with Hemp Flour.
Ingredients and Procedure
Hemp Streuzel
- 100g Hemp Flour Spigadoro
- 100g Butter
- 100g Brown sugar
- 100g Almond flour
Combine all ingredients together and turn in planetary mixer with the help of the leaf.
Baking at 200°.
Hemp softness cake
- 300 g Butter
- 300 g Sucrose
- 450 g Hemp flour
- 200 g Eggs
- 80 g Yolk
- 18 g Baking
Whip butter and sugar..later add eggs ..yolks and finally hemp flour and Baking.
White chocolate and hemp seed mousse
- 600 g whole milk
- 1200 g white chocolate
- 1100 g fresh 35% cream
- 20 g hulled hemp seeds
- 23 g isinglass
Bring the milk to a boil and pour in.
On white chocolate and emulsify…combine isinglass and hemp seeds…at 40 ‘ combine semi-whipped cream.
Green Mirror Icing
- 150 g Water
- 225 g Sucrose
- 250 g Glucose
- 250 g Glucose
- 90 g neutral gelatin
- 30 g Taste and Color Green
Bring the first 3 elements to 106°C and pour over the rest of the ingredients.
Emulsify for 3 minutes, strain, cover with foil and store. Use after 12 hours at a temperature 32-34°C.
Cake assembly
- We pour the white chocolate mousse into the doughnut-shaped mold where we have alternated it with layers of cake softness, and place it in the blast chiller.
- Unmold and frost the mousse.
- Finally lay the frosted mousse on the hemp streuzel and decorate as desired.
Thanks to Master Pastry Chef Giuseppe Sparacello for the recipe.
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