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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

Sfera Inaya

Ricetta

Created by
  • Dimitri Fayard - Lead Chef, Chocolate Academy™ North America
  1. Composta di ribes nero
  2. Marshmallow all’Inaya
  3. Copertura Inaya
  4. Assemblaggio:

Composta di ribes nero

ingredienti preparazione
  • 420g
    purea di cassis
  • 90g
    trimolina
  • 30g
    zucchero
  • 6g
    NH pectina

Portare tutti gli ingredienti a un leggero bollore

Marshmallow all’Inaya

ingredienti preparazione
  • 170g
    zucchero
  • 52g
    trimolina
  • 107g
    acqua
  • 80g
    massa gelatinosa
  • 75g
    glucosio
  • 92g
    CHD-S65INAY

Cuocere lo zucchero, la trimolina e l’acqua a 110°C.
 
Versare sul glucosio e la gelatina
Montare a 40°C
Aggiungere l’Inaya sciolto
Montare a 40°C

Copertura Inaya

ingredienti preparazione
  • 360g
    CHD-S65INAY
  • 50g
    olio di semi d'uva
  • 80g
    pepiti

Sciogliere insieme

Assemblaggio:

Mettere la composta di ribes in stampo e congelare
Versare il marshmallow all’Inaya nello stampo con un sac à poche
Inserire la composta di ribes nero
Sformare e ricoprire
Guarnire con pepite di Guayaquil

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