COCOA STROISEL
Ingredients:
- Dolci Talenti Flour for Short Crust 300 gr
- Butter 82% m.g. 400 gr.
- Caster sugar 400 g
- Almond flour 400 gr
- Cocoa powder 80 gr
- Vegetable Charcoal 15 g
- Salt 4 g
In a planetary mixer with a paddle attachment, combine: sugar, salt, flour, almond flour, and cocoa.
Mix everything together and add the butter a little at a time until the dough is smooth.
Store in the refrigerator for about 3 hours, then pass it through a sieve with a wide mesh to make a grain.
Place on the desired mold. Bake in a ventilated oven at 160°C or in a static oven at 170°-185°C for about 22 minutes.
VANILLA MOUSSE
Ingredients:
- Fresh whole milk 380 gr
- Gelatin powder 14 gr
- Water for the gelatin 90 g
- White chocolate 570 gr
- Cocoa butter 24 gr
- Fresh cream 800 g
- Vanilla stick 12 g
Infuse the vanilla in milk the day before and store in the refrigerator.
Rehydrate the gelatin with cold water.
Whip the cream and place it in the refrigerator for about 10 minutes.
Heat milk and dissolve gelatin in it. In the microwave, melt the chocolate at 35°C, pour a small part of the liquid onto the chocolate and rub in.
Repeat until smooth and shiny.
Check that the chocolate mixture is between 38°C-45°C, then combine it with the whipped cream.
POMEGRANATE JELLY
Ingredients:
- Pomegranate pulp 440 gr
- Gelatin powder 13 gr
- Water 65 g
- Invert sugar 45 g
Pass pomegranate kernels through extractor until desired weight is obtained.
Rehydrate the gelatin with well-cold water, heat 100 g of pomegranate pulp and dissolve the gelatin in it.
Add the rest of the pulp and let it gel in the refrigerator. Reheat to 20°C when ready to use and pour into molds.
VANILLA PERSIMMON PUREE
- Persimmon puree 200 gr
Strain persimmons in extractor, place mixture in molds, and freeze.
When ready to use, take them out and place them inside the vanilla mousse.
We thank Silverio Rico for the recipe
