Ingredients:
For the Mona Lisa biscuit:
125 g ground almonds
125 g icing sugar
3 eggs
30 g flour
25 g melted butter
3 egg whites
15 g sugar
For the raspberry insert:
200 g raspberry puree
50 g sugar
4 g gelatin
For the vanilla mousse:
500 ml of full-fat liquid cream
100 g sugar
1 vanilla bean
6 g gelatin
For the mirror glaze:
100 g sugar
100 g glucose
100 ml water
100 g white chocolate
75 ml sweetened condensed milk
6 g gelatin
Food coloring (optional)
Instructions:
Mona Lisa biscuit: Preheat the oven to 180°C. Whisk the ground almonds, icing sugar, eggs, and flour. Beat the egg whites with the sugar until stiff and gently fold them in. Add the melted butter. Spread on a baking sheet and bake for 10-12 minutes. Let cool.
Raspberry insert: Heat the raspberry puree with the sugar. Add the softened gelatin and mix well. Pour into an insert tin and place in the freezer.
Vanilla mousse: Heat 100ml of cream with the split vanilla bean. Add the softened gelatin. Let cool, then incorporate the rest of the whipped cream with the sugar.
Assembly: Cut the Mona Lisa biscuit to the size of the mould. Pour in some of the vanilla mousse, add the frozen raspberry insert, then top with the remaining mousse. Place in the freezer.
Mirror glaze: Heat the sugar, glucose, and water to 103°C. Pour over the white chocolate and Add the sweetened condensed milk. Stir in the softened gelatin and coloring if desired. Leave to cool to 35°C, then pour over the frozen dessert.
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