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Chocolate Biscuit
Whip

yolks g 350
sugar g 300


Combine gently

flour g 75
starch g 75
powder cocoa g 75


Whip and combine

egg white g 375
sugar g 60

Melt and combine

butter g 150

Cook at 240°C.

Insertion of raspberry jelly
Heat

raspberry  g 250

Combine

gelatin in sheets, soaked and strained g 10

Combine

raspberry g 250
sugar g 150

Strain in the 1 cm tall circle moulds, and drop the temperature.

Manjari chocolate mousse

Cook at 120°C

water g 120
yolks g 180

Combine whipping and cooling

yolks  g 240
whole eggs g 120

Stir vigorously

cream g 200
Manjari chocolate melted at about 50°C g 650

Combine the two mixture with

cream g 600

Mascarpone mousse
Cook at 120°C

water g 30
sugar g 45

Combine whipping and cooling

yolks g 60
whole eggs g 25

Melt and combine

gelatin in sheets, soaked and strained g 4

then mix gently

cream g 250
mascarpone g 250

previously whipped together.

Chocolate mirror icing
Mix

water g 250
sugar g 300
cocoa g 100
cream g 200

Bring to boil until 106°C and add

gelatin in sheets, soaked and strained g 15

Assembly
Cover the inside of a mould, 4 cm tall, with the plastic wrap and put on the bottom a disk of chocolate biscuit. Fill with the mascarpone mousse until reaching 2/5 of the height. Cover with a 1cm thick disk of raspberry jelly. Then pour the Manjari chocolate mousse and level. Before icing with the cocoa mirror ice, drop the temperature.

Garnish
Flower in caramel sugar

Rossano Vinciarelli


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