AMARETTI POWDER 250 g SUGAR 100 g EGG YOLK 130 g CREAM 500 g VANILLA BERRY 4 g GOLD JELLY 4 g IVORY COATED 40 g
Shape the chocolate vanilla berry by using the appropriate silicone mould; helping you with a pastry bag, fill with precristalized dark chocolate, let correctly cristalize and demould. Create the macarons by using the silicone mould, fill every space with precristalized chocolate, hit well to level and to let come out all the air bubbles. Let completely cristalize and demould.
FOR CHOCOLATE MOUSSE
FOR VANILLA CREAMY WITH AMARETTI
DARK CHOCOLATE 200 g FRESH CREAM 35% FAT 200 g WHIPPED CREAM 35% FAT 130 g
Mix the yolks with sugar, amaretti powder, vanilla berry pulp, and cream; bring to 85° C, filter and add the others ingredients. Pour in a steel ring 16 cm diameter, with transparent film on the bottom, let completely freeze.
FOR FINAL COMPOSITION
FOR THE MOUSSE
CHOCOLATE BISCUIT 120 g CHOCOLATE BLEND FOR SPRINKLE 40 g DARK ICING 50 g DARK AND MILK CHOCOLATE DECORATIONS 50 g DRIED FRUIT 5 g
Cook the cream, mix minced chocolate and completely melt it. When this massreach 30-32° C, pour it in the bowl with the whipped cream and mix with a rubber spatula. Prepare the steel ring 5 cm high and 18 cm diameter, in the bottom put the silicone blot, and pour the mousse until 1/3 of total height. Lay down, up to the demoulded addition from the ring, a marzipan and cocoa biscuit disk 16 cm diameter, the same addition, and fill with the remaining mousse, handling to let it well pour into the space between the ring and the addition. Level the surface with the spatula and finish the assembly with another biscuit disk. Let stabilize in the blast chiller. Demould, remove the silicone blot which will leave an irregular cavity, that will become part of decoration. Put again in the blast chiller for the surface cooling down, then sprinkle with the appropriate blend of dark chocolate. Decorate with a dark chocolate vanilla berry and with milk chocolate macarons; complete with dried fruit.