Ingredients
Vanilla Mousse
- 500 g cream
- 40 g Pastovopan
- 80 g Moussecream+5
- 20 g Delipaste Vanilla Super
- puff pastry to taste
Sponge cake
- 1600 g whole eggs
- 1000 g caster sugar
- 1000 g flour
- 200 g butter
Vanilla bath
- 100 g water
- 30 g sugar
- 1000 g flour
- 10 g maraschino
To compose the cup
- Nutty Pistachio to taste
- 1000 g caster sugarCroccante Pistachio to taste
- Amarena Fabbri to taste
- 200 g butter
How to prepare
Vanilla mousse Heat 100g of cream to 40°-50°C, add the Fabbri Moussecream+5 and mix well. Add the remaining cold cream and the Pastovopan and chill for 6/7 minutes in the freezer or 2/3 minutes in the blast chiller. Semi-whip the mixture in a planetary mixer and, lastly, fold in the Delipaste Vanilla Super carefully so as to keep the air in the mixture.
Sponge cake Beat the eggs and sugar together over a high heat, add the sifted flour and then gently incorporate the melted butter. Pour into a baking tray lined with baking paper and bake in the oven at 170°C for 35 minutes.
Vanilla bath Bring the water to the boil. Dissolve the sugar. Finally add the Delipaste Vanilla Super and the Maraschino.
COMPOSITION Pour a layer of Nutty Pistachio into the bottom of the glass. Place a disc of sponge cake soaked in the Vanilla bath on top. Fill with the Vanilla Mousse and garnish with Croccante Pistachio and Amarena Fabbri.
عربي
