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Eastern scent

Carrot palet

boiled carrot g 500
sugar g 100
gelatine, sheet g 14
Italian meringue g 100

Mix carrots and sugar, combine the gelatine and finally add the meringue.

 Chocolate mousse

egg yolks g 125
syrup 32°bè g 300
dark chocolate covering g 330
shiny whipped cream g 750

Whip the egg yolks and syrup, melt the dark chocolate covering and combine the whipped cream.

Ginger Bavarian

egg yolks g 60
sugar g 50
milk g 45
cream g 130
ginger g 15
anise g 1
gelatine, sheet g 3

Prepare like a custard.

Hazelnut biscuit

butter g 200
hazelnut flour g 200
sugar g 200
flour g 200
salt g 2

Combine all the ingredients and bake at 180°C for 15 minutes.

Cocoa glaze

cream g 233
water g 337
neutral gelatine g 25
sugar g 420
cocoa g 155
gelatine, sheet g 33

Boil all the ingredients, except for the gelatine sheets, which will be added at the end.

Assembly
Place a hazelnut biscuit disc in a steel ring. Pour a layer of chocolate mousse and continue by adding in the following order: sponge cake, carrots palet and ginger Bavarian. Close with some more chocolate mousse, put in the fridge and cover with cocoa glaze.

Gennaro Volpe
www.pasticceriavolpe.it 


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