Whirlwind of love

Whirlwind of love

Rita Forni

Time of realization: 2 hours and 30 minutes plus freezing times
Degree of difficulty (1 to 5): 3
Specific spiral mold
16 cm steel ring

Ingredients
for the gelée
200 of puree of strawberries and raspberries
90 g of sugar
35 g of dextrose
8 g of soaked and squeezed gelatin
15 g of lemon juice

for the yogurt cream
250 g of Greek yogurt
130 g of Italian meringue
100 g of fresh cream
5 g of soaked and squeezed gelatin

for the namelaka
340 g of white chocolate
400 g of fresh cream
200 g of milk
120 g of lime juice
5 g of soaked and squeezed gelatin

for the mirror glaze
100 g of condensed milk
150 g of water
150 g of sugar
150 g of glucose
150 g of white chocolate
10 g of soaked and squeezed gelatin

for the almond dacquoise
200 g of egg whites
125 g of sugar
185 g of almond flour (you can also use hazelnut flour)
135 g of sugar
50 g of flour 00

for the Italian meringue
50 g of egg white
100 g of sugar
40 g of water
a few drops of lemon or limoncello

Method

For the meringue
bring the water with the sugar to 121 ° C and pour it slowly over the egg whites that you have started to whisk, then whip until cool. If you add the lemon drops, they must be put immediately in the egg whites, instead the limoncello must be added when it is almost cold.

For the dacquoise (Montersino recipe)
whip the egg whites with the 125g of sugar then add the almond flour mixed with the rest of the sugar and the flour. Roll out the dough in a baking tray covered with parchment paper making a thickness of 00cm abundant and bake in the oven at 1 ° C for 180/7 minutes by placing a wooden spoon in the door to let the steam out. With these doses it remains and can be frozen.

For the namelaka
heat the milk, add the chopped chocolate, the soaked and squeezed gelatin and mix well. Add the liquid cream and use the blender trying not to incorporate air. Add the lime juice and possibly some dye (I put some green to recall the lime) and let it rest in the fridge covered with contact film for at least 10/12 hours.

For the yogurt cream
heat 2 tablespoons of cream and dissolve the soaked and squeezed gelatine in it.
Mix the yogurt with the meringue, add the semi-whipped cream and lastly the cream where the gelatin has been dissolved.

For the gelée
blend the fruit and pass it through a colander, heat 2 tablespoons, add the sugar and dextrose then also the gelatin and mix well. Combine with the cold fruit, add the lemon juice and then pour into a 16cm ring, closing it at the bottom with a tight film. To freeze.

For the mirror glaze
bring the water with sugar and glucose to 103 ° C, remove from heat, add the condensed milk, wait for it to reach 70 ° C then add the gelatin. Also add the chopped chocolate and mix well until melted.
Pass the blender for 2/3 minutes then filter and place in the fridge covered with contact film for 24 hours.

Assembly
Pour the yogurt cream into the specific mold, beat gently on the surface so that it adheres well to the mold and there are no "holes" left and place in the freezer.
When it is frozen, remove the gelée disc from the ring and place it in the center, then cover with the namelaka and tap lightly.
Place a disc of dacquoise on top of it by just sinking it into the namelaka then freeze.
Carefully unmold the frozen cake and spray the velvet effect spray (which can be bought online). Heat the mirror glaze by stirring constantly and bring it to 45 ° C, wait for it to cool by glazing at a temperature ranging from 30 to 35 ° C.
Put the icing in a sac-a -poche, make a small hole and pass on the spiral (with a steady hand so as not to smudge).
Decorate as desired.