Temper the Sinfonia White Chocolate at 28.5°C and make shirts in hemisphere molds. Leave to crystallize and remove from the moulds. Attach the two hemispheres and bring to -18°C.
Then spray the spheres with a velvet effect with pink cocoa butter.
Mix all the dry ingredients, add the egg whites stirring by hand then add the melted butter.
Pour the mixture into a 60x40 pan lined with baking paper and bake for 10-15 minuti at 180-190°C with closed valve. Unmold the financier and let it cool.
Once cooled, cut circles the size of the spheres.
Semi-whip the cream, mix the slightly heated fruit puree with the Lilly Neutro with a whisk and add the cream in two parts, mixing delicately.
Start filling the spheres with a layer of mousse and a layer of financier until you reach the edge of the sphere.
Leave to cool well in the fridge.
Once cooled, decorate with a tuft made from the piping bag.
And you can decorate it with fresh fruit.
The Dobla touch is the Comics Spots & Sticks Assortment and the Unicorn Assorment.