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Wood delights Raspberry Genoise

Pistachio daquoise

almond paste 50% g 300
egg g 60
yolk g 130
sugar g 150
raspberry juice g 100
egg white g 265
sugar g 125
flour g 180

Combine the almond paste with eggs, yolks and sugar and add, when it’s hot, the raspberry juice. Whip the egg whites with the sugar, combine the two mixtures and add the flour.

Wild berry mousse

wild berry juice g 300
Italian meringue g 250
gelatine 160 Bloom g 15
cream g 450
sugar  g 60

Combine the juice with the gelatine, the meringue and finally the semi-whipped cream.

Italian meringue

egg white g 1000
sugar g 300+1500
water g 500

Whipped the egg whites with the first part of sugar, cook the second part of sugar with water at 121°C and pour it over the egg whites, until a cold mixture is obtained.

Orange jam

orange  g 1000
sugar g 800
brown sugar syrup g 200

Bring the mixture at 65°Brix.

Sour black cherry glaze

lemon juice g 50
gelatine 160 Bloom g 5
neutral gelatine g 500
sour black cherry pulp g 50

Warm the lemon juice and melt inside the gelatine sheets previously soaked and squeezed; add the neutral gelatine and the sour black cherry pulp.

Assembly

Place a bottom of raspberry genoise in 4cm rings and go on with wild berry mousse, orange jam, raspberry genoise and wild berry mousse. Put in the blast chiller, glaze and garnish.

Totuccio Di Marco


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