A historical dessert, ever a part of my creations. Almond and pistachio crunch, light mascarpone mousse and pistachio bavarois encased in chocolate mirror glaze.
A historical dessert, ever a part of my creations. Almond and pistachio crunch, light mascarpone mousse and pistachio bavarois encased in chocolate mirror glaze.
INGREDIENTS: Milk chocolate mousse [pasteurised fresh CREAM, milk chocolate coating (min. 38% cocoa butter) (sugar, whole MILK powder, cocoa paste, emulsifier (lecithin E322), natural vanilla flavouring], Pasteurised whole cow’s MILK, Pasteurised EGG yolk, Chocolate mirror glaze [sugar, water, UHT single cream (MILK cream, thickener (carragenin)), cocoa powder, food grade gelatine, glucose syrup], Ricotta cheese [MILK serum, MILK, salt, acidity corrector (salts)], Almond Genoise [ALMOND paste, sugar, PEANUT oil, hen EGG white, BUTTER, WHEAT flour type 00, potato starch], Icing sugar [icing sugar, corn starch], Organic and fair trade dark chocolate coating (min. 70% cocoa) (cocoa beans from Peru (organic), cane sugar (organic), cocoa butter (organic), emulsifier (SOY lecithin) (organic)], Candied orange peel [orange peel, glucose-fructose syrup, sugar], Dark chocolate (20%) (min. 47% cocoa) (sugar, cocoa paste, cocoa butter, dextrose, SOY lecithin, natural vanilla flavouring), Bourbon vanilla powder from Madagascar, Pearl gold colouring [aluminium and potassium silicate E555, E171, E172]. May contain: sesame.
Directions: after defrosting, store in the refrigerator and consume within 2-3 days. Frozen product. Store at -18°C.
