WHITE CHOCOLATE AND FRUIT PUREE RASPBERRY ROLL

Pasticceria
Ingredients

MOUSSE

  • 160 gr. Egg yokes
  • 240 gr. Cream
  • 20 gr. Gelatine foils
  • 720 gr. White chocolate covering
  • 1200 gr. Whipped Cream, Glossy

RASPBERRY GELATINE

  • 1000 gr. Raspberry fruit puree
  • 150 gr. Sugar
  • 20 gr. Gelatine foils

 

Preparation

PROCEDURE FOR MOUSSE

Boil the cream, add the egg yokes and whip the mixture. Add the previously softened and squeezed gelatine. Melt the white cover separately at 45° C and add a dipper of glossy whipped cream to it. Mix the two masses together and then add the rest of the glossy whipped cream.

PROCEDURE FOR RASPBERRY GELATINE

Heat the Cesarin Mashed Raspberries, add the sugar and then the gelatine foil, previously softened in cold water and squeezed. Create a cylinder having the length of the mould for the roll with the acetate, close it on one side only and pour the gelatine into it. Close the cylinder and put it in the refrigerator.

PROCEDURE FOR “CROCCANTINO”

Melt the white chocolate covering at 45° C, add the butter and then the puffed rice. Spread the mass on oven paper, obtaining a thickness of half a centimetre. Place it in the refrigerator, then cut the croccantino to the size of the base of the roll mould.

BUILDING THE ROLL

Fill the roll mould halfway with the Mousse and insert the gelatine cylinder previously cooled. After the mould has been filled with the remaining Mousse, cover it with the croccantiono. Place it in the refrigerator. After removing the finished roll from the mould, frost with the TopGel Mirror Strawberry, then cool again and decorate with CESARIN VARIEGATED CHIC ICE. You may vary the type of fruit gelatine and/or icing, choosing from the various CESARIN flavours in the TOPGEL MIRROR lines, thereby customising your recipe.

Partnership

Discover the news