Bocconcino.

Chocolate Sponge Cake

Ingredients

  • 1000 g.
  • Redol MY
  • 900 g.
  • Eggs

Elaboration

Mixer with glove. Mix together all ingredients at room temperature for 8 minutes at full speed. Spread out the dough in a flat tray. Oven temperature: 270ºC Baking time: 4 min. Air vent closed.

Tocinillo de Cielo

Ingredients

  • 650 g.
  • Egg yolk
  • 100 g.
  • Water
  • 1000 g.
  • Sugar

Elaboration

Boil water with sugar. Add egg yolks. Fill the mould previously spreaded with liquid glucose. Bake in water bath (au bain-marie). Oven temperature: 180ºC Baking time: 20 min. Air vent closed.

Panna cota Vela Bianca

Ingredients

  • 1000 g.
  • Cream
  • 1000 g.
  • Milk
  • 16 g.
  • Gelatine leaves
  • 350 g.
  • Crema Vela Bianca

Elaboration

Heat the white cream at 38ºC. and add milk. Add the gelatine leaves. Once the pannacota base is done, add Crema Vela Bianca.

Assembly and finishing

    1.Put a chocolate sponge layer above the Pannacota.

    2.Unmould.

    3.Decorate as desired.

Temperatures and baking time are tentative.

Recipes

Gelified Lemon Pie

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White Love

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Bocconcino.

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Dulce de Leche Alfajor.

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