JOY
Rosaria Dodi
Time of realization: 3 hours + freezing times
Ingredients:
For the white chocolate Bavarian cream flavored with tonka bean:
160 g whole milk (the night before I grated the tonka bean in the milk)
30 g of granulated sugar
90 g of yolks
6 g of gelatin (30g water)
150 g of white chocolate
300 g of fresh cream
1 tonka bean
sponge cake
130 g sugar
1 grated lemon zest
185 g eggs
115 g yolks
115 g white flour
75 g starch
mascarpone mousse
200 g of mascarpone
450 g of cream
1 vanilla bean
30 g acacia honey
10 g of gelatin sheets (50 g of water)
260 g white chocolate
Procedure:
for the Bavarian:
Chop the chocolate with a knife and place it in a bowl. Hydrate the gelatin in cold water. Prepare the custard: then heat the milk in a pan, in the meantime mix the egg yolks with the sugar in a bowl. Add the hot milk, mix and put everything back on the heat. Stir continuously with a whisk reaching 82-83 ° C. Transfer the pan to a cold water bain-marie (in this phase the cream drops to around 70 ° C) and insert the well-squeezed gelatine, mixing it so that it melts well and pour over the white chocolate. At this point you will have obtained a very smooth cream, reached 30 ° C
Whip the cream leaving it soft, almost semi-dripping. Mix everything well.
sponge cake
Whip the eggs, grated lemon zest and sugar in the mixer. Incorporate the egg yolks a little at a time: sift the flour and starch and mix everything gently with the spatula or in a planetary mixer at first speed. Bake at 180 - 190 ° C with the valve open for 20 - 22 minutes, in greased and floured cake tins.
mascarpone mousse
In a bowl with a semi-round bottom, whip the mascarpone, cream, vanilla and honey with the help of an electric mixer or in a planetary mixer; the whipped mixture should be creamy and shiny. To avoid the formation of lumps, put the mascarpone in the bowl with a little cream and mix, add the remaining liquid cream and, when the mascarpone is sufficiently fluid, add the honey and vanilla and continue to whisk the mixture.
Incorporate the gelatine melted in a bain marie at 50 ° C and, subsequently, also the melted white chocolate hot at 40-45 ° C with a spatula spoon.
The final cream must be shiny and homogeneous. An excess of processing will separate the ingredients of the cream which will be grainy.
Editor
In the silicone mold I put a layer of mascarpone mousse, then the Bavarian white chocolate flavored with tonka bean I previously put it in a smaller mold, sprinkled the dark chocolate and frozen crisperal (made the day before) , another layer of mascarpone mousse, finally the sponge cake and put in the freezer. Removed from the mold I sprinkled with white and orange cocoa butter. Decorations: Bavarian white chocolate spheres and sugar paste flowers.
