Torta Ikebana

Ho pensato di voler esprimere l’essenza della Donna, nella bellezza, nel carisma, nella fertilità, nell’armonia e nella sua tenacia. Mi sono così ispirata alla filosofia dell’Ikebana: le composizioni floreali, devono avere una funzione armonizzante, irradiare fascino e incanto. Devono esprimere flessuosità e bellezza, proprio come questa torta creata con il kit Mille Bolle Silikomart. Ho voluto esprimere la fecondità e il buon augurio attraverso i fiori d’arancio, con semplicità ed equilibrio. Ho valorizzato il desiderio di ogni Donna di essere amata con gusto ed eleganza attraverso la glassa al cioccolato bianco. La torta Ikebana è una figura femminile eterea e indimeticabile.

 

PAN DI SPAGNA AL PISTACCHIO

Quantità Ingredienti

270 g       albume

250 g       zucchero integrale

180 g       tuorlo

150 g       farina debole

50 g         polvere di pistacchi

100 g       granella pistacchi

Procedimento

Tritare i pistacchi nel cutter e setacciarli per ottenere una granella di dimensione omogenea. Montare gli albumi con lo zucchero versato in più volte. Aggiungere a filo i tuorli continuando a montare. Setacciare le polveri nell’impasto mescolando dall’alto al basso a mano. Stendere con spessore omogeneo su carta da forno e cuocere in forno ventilato a 200°C per 3 minuti. Sfornare e abbattere in positivo. Tagliare della dimensione dello stampo e proseguire con il cremino.

CREMINO AL CIOCCOLATO E AMARETTI

Quantità Ingredienti

240 g       cioccolato al latte

160 g       pasta nocciola

60 g         olio di nocciole

80 g         amaretti in granella

Procedimento

Fondere il cioccolato ed emulsionare ad esso la pasta e l’olio di nocciola. Stendere con la spatola un sottile strato di cremino sotto al pan di spagna al pistacchio. Lasciare cristallizzare e posizionare sul fondo dello stampo rettangolare. Con il rimanente cremino riempire lo stampo a bolle e lasciare cristallizzare. Sformare e conservare per la finitura della torta.

 

GELATINA AI FRUTTI DI BOSCO

Quantità Ingredienti

300 g       frutti di bosco misti

100 g       zucchero integrale

10 g         gelatina animale

Procedimento

Mescolare i frutti di bosco con lo zucchero. Portare ad ebollizione ed emulsionare. Aggiungere la gelatina idratata e colare nello stampo delle bolle fino a metà altezza. Raffreddare e proseguire con la bavarese.

 

BAVARESE AL CIOCCOLATO BIANCO E YUZU

Quantità Ingredienti

200 g       latte intero

100 g       tuorlo

25 g         miele acacia

16 g         trealosio

1              bacca di vaniglia Tahiti

18 g         gelatina animale

300 g       cioccolato bianco e yuzu

500 g       panna

Procedimento

Mescolare i tuorli con gli zuccheri. Scaldare il latte con i semi della vaniglia. Versare il latte sui tuorli e cuocere la crema inglese fino ai 80°C. Aggiungere la gelatina precedentemente idratata e versare tutto sul cioccolato. Emulsionare e lasciare raffreddare fino ai 35°C. Montare la panna fino a consistenza vellutata ed incorporarla al composto. Colare sulla gelatina ai frutti di bosco, già raffreddata, fino a completamento dello stampo bolle. Abbattere di temperatura e sformare dallo stampo. Inserire l’inserto nello stampo rettangolare sopra al pan di spagna al pistacchio e lasciare in abbattimento. Procedere con la mousse.

 

MOUSSE AL MASCARPONE E AGRUMI

Quantità Ingredienti MERINGA

200 g       albume

30 g         zucchero semolato

60 g         acqua

285 g       zucchero semolato

Procedimento MERINGA

Cuocere l’acqua e i 285 g di zucchero fino a 120°C. Nel frattempo montare lentamente gli albumi con il loro zucchero. Versare lo sciroppo di zucchero sugli albumi e continuare a montare fino a massimo sviluppo e raffreddamento. Procedere con la mousse.

Quantità Ingredienti MOUSSE

750 g       mascarpone

75 g         miele acacia

300 g       meringa

54 g         gelatina animale

750 g       panna

1 limone zeste

1 arancio zeste

1 mandarino zeste

1 lime zeste

Procedimento MOUSSE

Montare il mascarpone con lo zucchero. Aggiungere la meringa gradualmente. Idratare la gelatina e scioglierla, per poi aggiungerla al composto. Montare la panna fino a consistenza vellutata ed incorporarla al composto. Per ultimo unire le zeste dei vari agrumi. Colare la mousse nello stampo sopra all’inserto fino a completo riempimento. Abbattere a -30 °C e sformare, mantenendo la torta abbattuta per la glassatura.

 

GLASSA ARGENTATA “IKEBANA”

Quantità Ingredienti

150 g       panna

50 g         sciroppo 30 baumè

90 g         sciroppo di glucosio

45 g         zucchero semolato

1 g           pectina NH

360 g       cioccolato bianco e yuzu

1 g           biossido

2 g           argento metallizzato

Procedimento

Scaldare la panna con gli zuccheri. Aggiungere la pectina mescolata con il suo zucchero. Portare a bollore e versare sul cioccolato. Emulsionare e unire i colori. Conservare a temperatura +4°C.

 

DECORAZIONE TORTA IKEBANA

Scaldare la glassa a 40°C. Glassare la torta abbattuta a -30°C e adagiare il cremino agli amaretti a forma di bolle sulla parte superiore. Per dare l’effetto dell’acqua, decorare le bolle con gocce di sciroppo di glucosio.

Adagiare sul bordo inferiore della torta piccoli amaretti per tutta la lunghezza della torta.

Conservare la torta a 3°C. Tagliare la torta con il coltello caldo per garantire un’ottima sezionatura.

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