TORRONE MOUSSE
Cream g 500
Moussecream g 75
Delipaste Nougat (Torrone) g 40/50
Pastovopan/Pastovocrem g 40
CUSTARD
Pastovopan g 400
Granulated sugar g 100
Rice starch g 80
Whole milk g 900
Cream g 100
Vanilla Delipaste Super g 10
ALMOND AND NUTTY BISCUIT
Fabbri almond paste g 500
Eggs g 250
Butter g 125
Nutty g 100
Flour g 25
Cocoa g 8
TORRONE MOUSSE
Heat 100 g of cream at 40°-50°C, add Moussecream and mix Pastovopan (or Pastovocrem). Pour the mixture so obtained onto the remaining cream. Let it cool down inthe freezer for a few minutes. Whip slowly for a minute, until it becomes very soft. Finally, add Nougat Delipaste.
CUSTARD
Bring milk, Vanilla Delipaste and cream to a boil; separately, blend Pastovopan with sugarand rice starch. Combine the two mixtures and bring them to a boil. Pour them into a bowl, cover them with wrap and blast chill.
STRUCTURE OF THE CAKE
Place the almond and Nutty biscuit onto the bottom of a single dose mold. Add a layer of custard and let cool down. Pour Nutty, creating a 5 mm layer, a torrone mousse layer and then a Nutty layer. Top the mold with torrone mousse, freeze rapidly and decorate frosting with neutral Top jelly. Decorate with chocolate slivers and hazelnut praline.