Ricarda 20.25

Ricarda 20.25

Level:
Difficult

Alto El Sol 65% Chocolate Biscuit

Used products: Alto El Sol 65% Chocolate Biscuit

  • 110 g
    Grated almonds without shell
  • 110 g
    Grated pistachios without shell
  • 240 g
    Candied amalfi lemon peel
  • 95 g
    DCP-22GT
  • 380 g
    unsalted butter 82%
  • 100 g
    butter lard
  • 480 g
    granulated sugar
  • 490 g
    whole eggs
  • 385 g
    cake flour
  • 10 g
    Baking powder

Preparation: Alto El Sol 65% Chocolate Biscuit

Blend almonds, pistachios, lemon peel, whole egg, granulated sugar, butter, butter lard and chocolate.

Add wheat flour, baking powder and cocoa powder.

But it into mould and bake it at 160°C for 40 minutes.

Forest Strawberry – Coulis

Used products: Forest Strawberry – Coulis

  • 50 g
    granulated sugar
  • 12 g
    NH pectin
  • 4 g
    ascorbic acid
  • 500 g
    Forest strawberry puree

Preparation: Forest Strawberry – Coulis

Mix all dry ingredients.

Boil up puree with dry ingredients.

Amalfi Lemon Syrup

Used products: Amalfi Lemon Syrup

  • 500 g
    granulated sugar
  • 500 g
    water
  • 200 g
    amalfi lemon juice

Preparation: Amalfi Lemon Syrup

Boil up sugar with the water and add juice.

Alto El Sol 65% Chocolate Ganache

Used products: Alto El Sol 65% Chocolate Ganache

  • 400 g
    36% cream
  • 90 g
    Forest honey
  • 25 g
    Earl Grey tea
  • 100 g
    unsalted butter 82%
  • 10 g
    brandy

Preparation: Alto El Sol 65% Chocolate Ganache

Boil cream with forest honey and Earl Grey Tea.

Strain mixture and pour it over chocolate, butter and brandy.

Mix it well.

Assembly

Used products: Assembly

Preparation: Assembly

Fill chocolate biscuit with coulis, ganache and crunch.

Dip it into syrup and glaze it with coulis.

Freeze it for 1 hour.

Glaze cake with chocolate coating and decorate it.