CHOCOLATE MOUSSE Cream g 500 Pannamousse g 50 Pastovopan g 40 Chocolate Delipaste g 50
VANILLA BAVARESE Milk g 400 Pannamousse g 90 Vanilla Delipaste g 100 Pastovopan g 200 Semi-whipped cream g 750 BISCUIT Pastovocrem g 300 Flour g 200 Starch flour g 50 Egg whites g 300 Sugar g 150
Add cold cream to Pannamousse and rehydrate it. Then add Pastovopan. Whip the mixture partially in the planetary mixer. Add the Chocolate Delipaste to the mixture, stirring delicately from the bottom upwards (if necessary, heat the Delipaste in the microwave).
Heat the milk at 60°C, add Pannamousse and rehydrate it. Then add Pastovopan and Vanilla Delipaste piecemeal, stirring Delicately from the bottom upwards at 20/25°C. Bring the temperature to 12°-15°C, add the semi-whipped cream and stir.
Whip Pastovocrem. Separately, whip the egg Whites with sugar.Blend Pastovocrem with egg whites. Sieve the flour and the starch and add them piecemeal. Bake at 240° with the vapor valve closed.
STRUCTURE OF THE CAKE Arrange the cake upside down, in order to frost it better. Form a circle of chocolate mousse, filling half of the mold; place the inside of the vanilla Bavarese previously prepared within a two centimeters smaller circle.Place a biscuit circle and a layer of passionfruit ripple ice-cream, and fill with the remaining chocolate mousse; place a circle of Crockantella by the same diameter as the cake. Top it all with the biscuit and freeze rapidly. Make it marble-like with the passionfruit ripple ice-cream and frost the cake with the neutral topping heated at 35°-45°C. Decorate.