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Zuppa Inglese

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COMPOSITION:
· Cocoa shortcrust pastry
· Vanilla cream
· Chocolate cream
· Vanilla biscuit
· Zabaione light cream
· Alchermes Zuppi

Ingredients:

  • Frollis GF
  • Butter
  • Egg yolk
  • Cacao Togo (sifted)
  • Cà D’Oro Cream Dessert
  • Milk
  • Fiordica Gel Evolution
  • Water
  • Vaniglia Antica Pannacrema – Pastry Compound
  • Chocolate Pannacrema – Pastry Compound
  • Zabajone Vittoria Traditional Paste
  • Stiff whipped cream
  • Pronto Flamenco GF
  • Eggs

                              Step by Step method

                              • COCOA SHORTCRUST PASTRY

                                Frollis GF 900 g

                                Butter 315 g

                                Egg yolk 300 g

                                Cacao Togo (sifted) 100g

                                Knead all the ingredients together in a planetary mixer with a flat whisk until the mixture is even. Roll out the dough until it is 4 mm thick, then cut it into discs using a food ring mold. Bake at 180°C / 356°F for around 18 minutes.

                              • CREAM

                                Cà D’Oro Cream Dessert 350 g

                                Milk 1000 g

                                Fiordica Gel Evolution 100 g

                                Water 150 g

                                Vaniglia Antica Pannacrema – Pastry Compound 60 g

                                Stiff whipped cream 500 g

                                Make the Cà D’oro Dessert Cream by whisking the powder with the milk. Heat the Fiordica Gel Evolution and water to 55°C / 131°F, add them to the cream and mix well. Add the distinctive flavors. Gradually add in the whipped cream.

                              • CHOCOLATE CREAM

                                Cà D’Oro Crema Dessert 350 g

                                Milk 1000g

                                Fiordica Gel Evolution 80g

                                Water 150 g

                                Chocolate Pannacrema – Pastry Compound 200g

                                Stiff whipped cream 500g

                                Make the Cà D’oro Dessert Cream by whisking the powder with the milk. Heat the Fiordica Gel Evolution and water to 55°C / 131°F, add them to the cream and mix well. Add the distinctive flavors. Gradually add in the whipped cream.

                              • ZABAGLIONE CREAM

                                Cà D’Oro Cream Dessert 350 g

                                Milk 1000 g

                                Fiordica Gel Evolution 120 g

                                Water 150 g

                                Zabajone Vittoria Traditional Paste 400 g

                                Stiff whipped cream 500 g

                                Make the Cà D’oro Dessert Cream by whisking the powder with the milk. Heat the Fiordica Gel Evolution and water to 55°C / 131°F, add them to the cream and mix well. Add the distinctive flavors. Gradually add in the whipped cream.

                              • BISQUIT ALLA VANIGLIA

                                Pronto Flamenco GF 1kg

                                Water 100 g

                                Eggs 640 g

                                Carefully beat the ingredients together in a planetary mixer with a whisk at medium speed for around 1 minute. Spread out a layer of the mixture until it is around 5 mm thick on baking paper using a raplette dough spreader. Put in the oven and bake at 220°C / 428°F for around 5 minutes. Leave the biscuit to cool on a rack for a few minutes then shock freeze.

                              CONSTRUCTING AND FINISHING OFF THE DESSERT:

                              • 1. Cover a half-sphere mold of around 10-12cm in diameter with the biscuit and soak it with a generous amount of Alchermes Zuppi.

                                2. Fill the half-sphere with Zabaione light cream and blast chill then shock freeze

                                3. Using a pastry bag, alternate layers of chocolate and vanilla cream into the half-sphere molds that are around 16 cm in diameter

                                4. Add the zabaione half-sphere inside the larger half-sphere. Finish with vanilla cream and level off

                                5. Blast chill then shock freeze

                                6. Remove the dessert from the mold and glaze with Neutral Smart Glaze

                                7. Place the dessert on top of the shortcrust pastry disc

                                8. Decorate as desired with chocolate

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