Dark chocolate cylinder filled with mascarpone cheese, pistachio and strawberry cream
Ingredients | Serves 1
Preparation method
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Temper the dark chocolate at 31°C.
Cut out an acetate sheet and dust with a little fat-soluble gold dye. Pour on the chocolate and spread using a small spatula. Close the acetate sheet into a cylinder and fix it inside a rigid tube or cylinder. Store in a dry place at 16°C until it crystallises.
Put the cold cream, the cold mascarpone, the Pistachio Dolcecrema and the icing sugar in a planet mixer fitted with a whisk. Whisk all the ingredients together and leave the cream to compact in the fridge at 2°C for at least 1 hour.
Remove the chocolate cylinder from the acetate paper, taking care not to break it.
Fill the cylinder with the cream, arrange it on the serving dish and garnish with the crumble and some chopped strawberries.
If you wish, you can garnish it with a drizzle of pistachio sauce. Simply boil 50 g of cream and emulsify it with 40 g of Pistachio Dolcecrema, let it cool and you will obtain the sauce desired.
Prepared with ROBO products
Altre deliziose idee per te
12 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
