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Dawn's scent

Truffle sensation chocolate roulò

egg white g 45
saccharose g 35
dark chocolate g 25
hot water g 20
truffle oil water n. 4-5
flour g 15

Heat and whip the egg whites with the saccharose; add, while mixing gently, the melted dark chocolate, the water, the truffle oil and finally the flour. Spread 3mm thick and cook at 230°C for 6-7 minutes.

 Almond macaron

peeled almond g 50
saccharose g 50+20
egg whites g 75

Ground the almonds with 50 g of saccharose and combine with the egg whites previously whipped with 20 g of saccharose. Spread the mixture with a sac-à- poche and sprinkle with icing sugar and cocoa. Cook at 200°C for 12 minutes, open valve.

Truffle and cream cheese
Whisk

egg yolks g 50
saccharose g 20

Combine

water at 121°C g 30
saccharose g 100

Add

gelatine g 12
fresh cheese g 300
truffle oil drop n. 3-5

Smooth and incorporate

shiny cream g 350

Dark chocolate ganache

dark chocolate 70% g 65
glucose g 50
cream g 40

Prepare a syrup with glucose and cream, pour over the chocolate pieces and mix all the ingredients.

Assembly
Pour in a ring the chocolate ganache up to 3mm thick and put in the fridge. In a semi-spheric circle, place an almonds macaron disc, pour a layer of truffle and cheese cream and add the dark ganache ring. Go on with another layer of truffle and cheese cream, the truffle and chocolate roulò and finish with one more layer of cream.
Put in the fridge, remove from the mould and garnish like in the picture.

Roberto Lestani (Udine)
Photo Immaginae
www.robertolestani.it


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