CUOR DI AMARENA

monoporzione

BISCOTTO AL CACAO

albumi                                                                   g                 280 

zucchero                                                                g                 162 

tuorli                                                                     g                 150

cacao                                                                    g                 45

farina                                                                    g                 45

fecola                                                                    g                 90

Montare gli albumi con lo zucchero. Unire i tuorli e poi le polveri setacciate. Cuocere a 180°C per 15 minuti circa.

CROCCANTE

cioccolato bianco                                                     g                 50 

pralinato nocciola                                                    g                 160 

cialdine                                                                  g                 42

riso soffiato                                                            g                 42

Sciogliere il cioccolato, unire il pralinato e quindi le cialdine e il riso soffiato.

CONFETTURA

polpa amarene                                                        g                 160 

polpa frutti bosco                                                     g                 65 

amarene in pezzi                                                     g                 60 

zucchero invertito                                                    g                 60 

zucchero semolato                                                   g                 90

pectina                                                                  g                 8

succo di limone                                                       g                 6

Scaldare le polpe a 40°C e unire la pectina miscelata con lo zucchero. Portare a ebollizione, togliere dal fuoco e inserire il succo di limone.

CREMOSO ALLA VANIGLIA

latte                                                                      g                 140 

panna                                                                   g                 145 

tuorli                                                                     g                 90 

zucchero                                                                g                 30 

vaniglia                                                                  n                 1

cioccolato bianco                                                     g                 145

massa di gelatina                                                    g                 33

Portare a bollore panna e latte con la vaniglia. Unire i tuorli miscelati con lo zucchero e portare a 82°C. Aggiungere la massa e mixare con il cioccolato.

MOUSSE AL CIOCCOLATO

latte                                                                      g                 65 

panna                                                                   g                 72 

glucosio                                                                 g                 72 

fondente 55%                                                         g                 145 

massa di gelatina                                                    g                 28

panna semimontata                                                 g                 185

Bollire panna, latte e glucosio. Unire la massa di gelatina ed emulsionare con il cioccolato. Portare a 35°C e aggiungere la panna semimontata.

Rossano Vinciarelli

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