RecipeWe make difference SIB
INGREDIENTS
Ingredients
Biscuit Jocondo
- Almond powder 175g
- Ultra fine sugar powder ( No starch) 175g
- Cake flour 50g
- Egg 250g
- Egg white 325g
- Sugar 80g
- Butter 40g
Greek Yogurt mousse 1
- Milk 280g
- GREEK YOGURT POWDER 12g
- White couverture 168g
- GELATIN SHEET 7g
- Dairy cream 336g
Greek Yogurt Mousse 2
- Milk 280g
- GREEK YOGURT POWDER 12g
- EDELWEISS 168g
- GELATINE SHEET 5g
- Dairy cream 236g
- MASCARPONE 500g 100g
HOW TO MAKE
Method
Biscuit Jocondo
- For one pan ( 600 x 400)
- Warm almond powder, powder sugar, cake flour, egg mixture and whisk
- Make Meringue with egg white + sugar
- Fold 1/3 of meringue into the 1) and add the melted butter.
- Fold the rest of the meringue
- Bake at 200 degree for 10 min
Greek Yogurt mousse 1
- Heat Milk, Greek yogurt powder to 80 degree
- Add the white couverture and let it melt
- Add soaked gelatin and cool down to 20 degree
- Fold the whipped cream.
Greek Yogurt Mousse 2
Assemble
- Pour Greek Yogurt Mouse 2 into the frame and then place Biscuit Jocondo
- Pour Greek Yogurt Mouse 1 and place Biscuit jocondo
- Freeze
- Release from the frame and then glaze with Mirrogel and few drops of Coffee flavor for deco.
PRODUCTS
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