Trio of Mignon with Taste and Color

In this recipe we present a fantastic Tris di Mignon prepared at the Casa Spigadoro booth during Sigep 2018 by chef Giulia Cerboneschi: natural coloring Gusto e Colore was used for its elaboration.

Almond and Lemon Cubes

Bisquit joconde ingredients

Procedure
Heat almond paste in microwave, place in planetary mixer, and whip by pouring in eggs to prevent lumps from forming. Melt the butter at 30°c and sift in the powders. Once the mass is well whipped incorporate the powders, and finally the butter previously thinned with some of the whipped mixture. Pour 700g of dough per pan and roll out. Bake 12 min at 200°C.

Ingredients for lemon cream

Procedure
Mix inside a stick the caster sugar, with the zests of the lemons and the whole eggs. Combine the lemon juice and pour everything inside a saucepan, cooking the cream until it reaches a temperature of 80°c. Add the previously rehydrated isinglass. After that strain the mixture and let it cool down to 60°c, then add the room-temperature butter and emulsify.

Ingredients for white chocolate ganache

Procedure
Boil the cream with the glucose and basil. Pour the hot liquid, straining it, over the white chocolate, limoncello and rehydrated isinglass. Mix for two minutes.

Chocolate to insulate

• 700 g of white chocolate
• 300 g of cocoa butter

Limoncello bagna

• 340 g of 18 bé syrup
• 120 g of limoncello

For the Green Taste and Color Frosting

Procedure
Boil water, glucose and sugar, pour over cocoa butter, mix well. Then add always mixing, condensed milk, rehydrated and melted gelatin, and color. Cool and use at 28/30°c.

Finish

Assembly in reverse picture. Pour in a first portion of lemon creme. Place the sheet of biscuit soaked with limoncello bagnaise. Pour a layer of white chocolate ganache.Cover with a sheet of biscuit soaked with limoncello bagnaise. Pour a second layer of lemon creme. Close with the last sheet of slightly wet bisquit. Brush with chocolate solution to insulate. Freeze, frost the surface and cut into 3×3 squares.

 

Exotic Sablé

Ingredients for the shortbread

Procedure
Mix the egg yolks with 50 g of powdered sugar, cover with foil and cook in microwave at maximum power. Cool and then sift. Mix butter, powdered sugar, salt, vanilla and lemon in planetary mixer. Add the powders. Place in refrigerator. Roll out to 0.4 cm and mold disks dm 3 cm.
Bake in oven at 160°C for 10′.

Ingredientsfor the creamy

Procedure
Bring the milk and cream to a boil with the vanilla bean, dilute the beaten egg yolks with the sugar, combine the mixture and bring it to 83/85°c.
Off the heat, insert the gelatin softened in cold water and squeezed, once melted pour it by straining it over the white chocolate and melted cocoa butter and emulsify the mixture.
Pour the creamy inside the silicone molds and place in blast chiller until completely frozen.

Icing Taste and Color Yellow

Procedure
Boil water, glucose and sugar, pour over cocoa butter, mix well. Then add always mixing, condensed milk, rehydrated and melted gelatin, and color.
Cool and use at 28/30°c.

 

 

Soft Chocolate Cake

Ingredients for the Chocolate Cake

Procedure
Whip the cream, and place it in the refrigerator.
Then whisk the eggs with the sugar until frothy.
Mix the mixture with the previously sifted powders, and finally add the cream.

Dress the mixture into the silicone molds and cook for 8 min at 180°c.

Ingredients for the Taste and Color Pink frosting

Procedure
Boil water, glucose and sugar, pour over cocoa butter, mix well. Then add always mixing, condensed milk, rehydrated and melted gelatin, and color.
Cool and use at 28/30°c.

 

 

Thanks to Giulia Cerboneschi for the recipe.