Chocolate mousse cream, mascarpone and vanilla cream, and dark chocolate glaze.
By Gino Fabbri Pasticcere
Ph G. Bononi
Chocolate mousse cream
100 g water
250 g sugar
200 g egg yolks
1,000 gmascarpone
700 g cream
440 g dark chocolate 61% cocoa
Prepare the pâte à bombe by beating the egg yolks until they whiten. Heat sugar and water to 121°C, then pour slowly onto the previous whipped mixture and leave to cool. Melt the chocolate and fold into the pâte à bombe using a spatula. Add the cream to the chocolate mixture in three times to get the best emulsion. Pour.
Mascarpone and vanilla cream
80 g water
250 gsugar
200 g gg yolks
2 vanilla beans
13 g gold gelatin
40 g mascarpone
900 g cream
Prepare the pâte à bombe by beating the egg yolks until they whiten Then heat the sugar, water and extruded vanilla to 121°C. Pour slowly onto the whipped mixture and leave to cool Soften the gelatin in cold water and dissolve Semi-whip the mascarpone and cream and fold the two mixtures together. Pour and blast chill.
Glaze
450 g cream
636 g dark chocolate 61% cocoa
2 g gold gelatin
1,200 g neutra gelatin
Boil cream, pour onto chocolate and mix adding the softened gelatin Heat the neutral gelatin to 70°C and mix into the rest. Blast chill and store Use at 30°/40°C.
Gino Fabbri Pasticcere
Bologna
www.ginofabbri.com
photo Giancarlo Bononi