Crema al mascarpone
Place the soft butter (22°C) in a planetary mixer with the beans of one vanilla pod, then add the flour and mix with the flat beater. Add the granulated sugar and mix again. Finally add the egg yolks and the Blueberry Paste DìFrutta Cesarin. Roll out the dough between two sheets of baking paper at a thickness of 2 mm. and bake at 165 º C for 15 minutes.
Using two planetary mixers, whip the egg whites with sugar and in the other one the egg yolks at the same time. Gradually add to the egg yolks, the sifted cocoa alternating with the whipped egg whites. Spread the mix on a silpat and bake in the oven at 160 C closed valve for about 10 minutes.
Pour the Dolcefrutta Bakery Blueberry into the insert mould and freeze in blast chiller.
Melt the gelatine previously rehydrated in cold water and add it to the Blueberry Paste DìFrutta Cesarin. Whip in two different planetary mixers, the cream in one and the Italian meringue in the other. Lighten the mixture of Blueberry Paste DìFrutta and gelatine with the whipped cream then mix gently with the Italian meringue.
Start to whip the Italian meringue and when is half whipped, add the melted gelatin at 80 º C little by little. In another planetary mixer, whip the whipping cream with the mascarpone and the seeds of the vanilla pods. Lightening up the cream and mascarpone with the meringue, stirring gently with a spatula.
Heat the Topgel Mirror Neutral in the microwave until it is well fluid (85 C) then add the purple food colour. Emulsify well with a mixer and reheat again to 85 C. Glaze the cake by spraying the glaze with an air compressor at a distance of 20 cm. until it is completely covered.
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