Group Pistachio sponge
Ingredient
KG
1.000
Egg
0.365
Water
0.300
Rapeseed oil
0.230
0.060
Total Weight: 1.955
Group Rice mousse
Ingredient
KG
0.250
Water
0.200
Whipped double cream
1.000
Rice porridge
0.400
Total Weight: 1.850
Total Weight: 0.000
Total Weight: 0.000
- Mix multimix, water, oil and eggs with a beater slowly for 1 minute and another 5 minutes on medium speed. Fill 1200 g in a 20x30 capsule and bake at 170 degrees for 30 minutes. when the capsule has cooled off divide it horzontally and cut out lenghts.
- Mix Fond Royal with water and blend in the rice porridge. Fold in the lightly whisked cream.
- Spread the mousse on clingfilm, about 10 cm wide. Place at stick of pistachio sponge along the base and pipe som Les Fruits Strawberry along the sponge. Let set for a moment and carefully roll it up into a roll. Put in freezer.
- Season digestive crumbs with cinnamon.
- Remove the plastic from the frozen rice mousse and cover it with digestive crumbs. Cut in desired sizes.
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