DOLCENERA

 

Recipe by Pietro Macellaro
Pasticceria Agricola Cilentana
Piaggine, Sa, Italy

Mascarpone mousse (“we use fresh cream, 36% fat, from the Centrale di Salerno and citric acid to obtain a wonderful mascarpone which, once prepared, is usually used in production the following day) and Bronte pistachio bavarese with a mirror glaze.

 

 For the semifreddo base (pâte à bombe)
650 gsugar
180 g water 
500 g pasteurized eggs  
Heat the sugar and the water to 121°C and pour onto the lightly beaten pasteurized eggs. Beat until cooled.

For the bavarese base
g     1000  whole fresh milk    
g     360 sugar    
g     360 egg yolks 
g     50 0 rice starch
Mix the yolks together with the starch and sugar. Bring the milk to the boil and add the mixture. Heat to 83-85°C. Cool and use. Reheat a part to dissolve the gelatine.

For the classic biscuit
g     200 egg yolks
g     100 sugar   
g     200 flour    
g     50 potato starch    
g     300 egg whites    
g     150 sugar  
Whip the eggs with 100 g sugar. Add the whipped egg whites to 150 g sugar. Put the two mixtures together and fold in the flour with the starch. Spread to a thickness of 5-10 mm on baking paper. Bake at 220°C for 6/7 minutes.

For the mirror glaze
g     900 water   
g     800 sugar    
g     600 fresh cream    
g     240 cocoa    
g     50 glucose    
g     30 gelatine sheets   
Put all the ingredients together and heat to 104°C. Add the gelatine, which has already been softened in cold water.

Mascarpone mousse
g     250 semifreddo base   
g     65 invert sucrose syrup   
g     12 gelatine sheets   
g     500 mascarpone   
g     500 fresh cream   
Whip the cream and the mascarpone together. Dissolve the gelatine, which has been previously softened in cold water, in the warm invert sugar and half of the pâte à bombe. Fold in the other half of the pâte à bombe into the mixture. Mix together and lighten with the semi-whipped cream and mascarpone.

Pistachio bavarese
g     600 bavarese base   
g     11 gelatine sheets   
g     100 Bronte Dop pistachio in paste 
g     400 fresh cream    
Warm a part of the bavarese base and dissolve the gelatine, which has been previously softened in cold water. Add the Bronte Dop pistachio paste, the remaining bavarese and lighten with the semi-whipped cream.

Maraschino syrup
g     800 syrup 30°Bé    
g     240 water    
g     240 Maraschino   

 

Pietro Macellaro
Pasticceria Agricola Cilentana
Piaggine, Sa, Italy

www.pietromacellaro.it

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