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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