Mix the almond powder with sugar and the tempered eggs with a cutter. Mix the mixture until it reaches a temperature of 40ºC. Add the tempered butter. Whisk the egg whites, gradually adding the sugar. Gently mix the whipped egg whites with the whipped mixture. Cooking in a stainless-steel diamond circle at 190º.
Take 250g of apricot puree and add the powdered gelatine. Mix well and let hydrate for 30 minutes. Combine the sugar and starch separately. In a saucepan, pour the remaining 250g of apricot puree, the lime puree, stir in the sugar/starch mixture and mix. Bring to boil while stirring. Remove from the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Pour over the biscuit and freeze.
Pour the amount of cold liquid cream into the lime confit. Blend intensely, let it thicken slightly then pour directly over the confit and freeze.
Bring the milk to the boil, add the melted gelatin mass, then gradually pour this hot mixture over the chopped white chocolate and pistachio paste to obtain a good emulsion. Add the semi-whipped cream, pour directly over the Silka cream.
Melt the cocoa butter and add the soluble coloring. Add the melted chocolate, emulsify well and spray at 45ºC on the frozen dessert.
Spatulate a large drop of pistachio cream, place a shelled pistachio and then sprinkle a few pastel DOBLA Spots decorations in harmony with the colors.
Mix the almond powder with sugar and the tempered eggs with a cutter. Mix the mixture until it reaches a temperature of 40ºC. Add the tempered butter. Whisk the egg whites, gradually adding the sugar. Gently mix the whipped egg whites with the whipped mixture. Cooking in a stainless-steel diamond circle at 190ºC.
Take 250g of blackcurrant puree and add the powdered gelatine. Mix well and let hydrate for 30 minutes. Combine the sugar and starch separately. In a saucepan, pour the remaining 250g of blackcurrant puree, lime puree, add the sugar/starch mixture and mix. Bring to the boil while mixing. Off the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Pour over the biscuit and freeze.
Pour the amount of cold liquid cream into the lime confit. Blend intensely, let it thicken slightly then pour directly over the confit and freeze.
Hydrate the gelatin with water. Whip the cream until foamy, set aside at 4ºC.
Make the full-fruit meringue. Warm the confit between 40/42ºC. Add the melted gelatine mass.
Stir in 1/3 of the meringue with the confit with a spatula. Alternately incorporate whipped cream and remaining meringue. Use immediately and freeze immediately.
In the bowl of the mixer, mix all the ingredients. Heat in a bain-marie to 50ºC while mixing. Beat with a mixer until cool.
Melt the cocoa butter and add the soluble coloring. Add the melted chocolate, emulsify well and spray at 45ºC on the frozen dessert.
Spatulate a large drop of blackcurrant cream, place a blackcurrant grain and place some DOBLA Spots chocolate decorations in harmony on the dessert.
Mix the almond powder with sugar and the tempered eggs with a cutter. Mix the mixture until it reaches a temperature of 40ºC. Add the tempered butter. Whisk the egg whites, gradually adding the sugar. Gently mix the whipped egg whites with the whipped mixture. Cooking in a stainless-steel diamond circle at 190ºC.
Take 250g of apricot puree and add the powdered gelatine. Mix well and let hydrate for 30 minutes. Combine the sugar and starch separately. In a saucepan, pour the remaining 400g of apricot puree, lime puree, stir in the sugar/starch mixture and mix. Bring to boil while stirring. Remove from the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Pour over the biscuit and freeze.
Pour the amount of cold liquid cream into the lime confit. Blend intensely, let it thicken slightly then pour directly over the confit and freeze.
Hydrate the gelatin with water. Whip the cream until foamy, set aside at 4ºC.
Make the full-fruit meringue. Warm the confit between 40/42ºC. Add the melted gelatine mass.
Stir in 1/3 of the meringue with the confit with a spatula. Alternately incorporate whipped cream and remaining meringue. Use immediately and freeze immediately.
Melt the cocoa butter and add the soluble coloring. Add the melted chocolate, emulsify well and spray at 45ºC on the frozen dessert.
Spatulate a large drop of mango cream, place a dice of mango and place some pastel DOBLA Spots decorations in harmony on the dessert.
Mix the almond powder with sugar and the tempered eggs with a cutter. Mix the mixture until it reaches a temperature of 40ºC. Add the tempered butter. Whisk the egg whites, gradually adding the sugar. Gently mix the whipped egg whites with the whipped mixture. Cooking in a stainless-steel diamond circle at 190ºC.
Take 250g of raspberry puree and add the powdered gelatine. Mix well and let hydrate for 30 minutes. Combine the sugar and starch separately. In a saucepan, pour the remaining 250g of lime puree. Add the sugar/starch mixture and mix. Bring to the boil while mixing. Remove from the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Pour over the biscuit and freeze.
Pour the amount of cold liquid cream into the lime confit. Blend intensely, let it thicken slightly then pour directly over the confit and freeze.
Hydrate the gelatin with water. Whip the cream until foamy, set aside at 4ºC.
Make the full fruit meringue. Warm the confit between 40/42ºC. Add the melted gelatin mixture. Stir 1/3 of the meringue into the confit, mix with a spatula. Alternately incorporate whipped cream and the remaining meringue. Use immediately and freeze immediately.
Melt the cocoa butter and add the soluble coloring. Add the melted chocolate, emulsify well and spray at 45ºC on the frozen dessert.
Spatulate a large drop of raspberry cream, place a raspberry and place a few DOBLA Spots pastel decorations in harmony with the dessert.
Mix the almond powder with sugar and the tempered eggs with a cutter. Mix the mixture until it reaches a temperature of 40ºC. Add the tempered butter. Whisk the egg whites, gradually adding the sugar. Gently mix the whipped egg whites with the whipped mixture. Cooking in a stainless-steel diamond circle at 190ºC.
Combine the purees. Mix half of the purees, add the powdered gelatin and let hydrate for 30 minutes. Mix well. Combine the sugar, starch and inulin separately. In a saucepan, pour the remaining purees, incorporate the sugar/starch/inulin mixture and mix. Bring to the boil while mixing. Remove from the heat, add the puree/gelatin mixture and blend again to homogenize the texture. Pour over the biscuit and freeze.
Pour the amount of cold liquid cream into the lime confit. Blend intensely, let it thicken slightly then pour directly over the confit and freeze.
Bring the milk to the boil and add the melted gelatine. Gradually pour the hot liquid over the melted chocolate to create a good emulsion. Mix and then at 32/35ºC incorporate the foamy whipped cream. Pour immediately and freeze.
Melt the cocoa butter and add the soluble coloring. Add the melted chocolate, emulsify well and spray at 45ºC on the frozen dessert.
Spatulate a large drop of vanilla cream, place a vanilla bean size and sprinkle a few pastel DOBLA Spots decorations in harmony with the colors.
The Dobla Touch: Spot pastel.