Reflexes of light

Chocolate mousse

egg yolks g 125
 syrup 32° bé g 300
 dark guanaya chocolate g 165
 milk guanaya chocolate g 165
 cream g 750

Cook the syrup at 124°C and pour over the egg yolks. Whisk the mixture until it’s cool. Melt the covering and add to the mixture. Finally add the whipped cream.

Cappuccino mousse

cream 90°c g 45
instant coffee g 3
egg yolks g 30
fish glue melted in 24 g of water g 4
Ivoire Valrhona melted white covering g 135
smooth whipped cream g 225

Boil the cream, pour over the egg yolks and the coffee and whip until cool. Add the melted fish glue, combine the covering and finally the cream.

Spiced Bavarian

milk g 45
cream g 190
sugar g 50
anise n. 1
ginger g 15
vanilla pod n. 1
egg yolks g 60
gelatine sheets melted in 18 of water g 3

Prepare some custard. Add the gelatine with its water.

Cocoa sponge cake

egg yolks g 115
sugar g 100


egg whites g 125
sugar  g 25
flour g 25
starch g 25
cocoa g 25
melted butter g 50

Sift the flour, the starch and the cocoa, then combine with the two mixtures. Add the melted butter. Bake at 180°C for about 25 minutes.


water g 150
egg white g 15
sugar g 75

Mix the sugar with the egg white, add the water and bring to 62°C in microwave oven. Whip after cooking...

sugar g 175
pralinated almond g 150
cocoa g 25

Slowly add the remaining sugar to the cooked meringue. Add the pralinated almonds grains and the cocoa. Bake at 160°C for about 90 minutes.

Team Italia a Lione - Coupe du Monde 2003
Silvio Bessone - Gennaro Volpe - Francesco Marchiori - Presidente Luigi Biasetto

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