Orange and chocolate dessert
Ingredients
Sponge
Cream no. 1
Jelly
Cream no. 2
Decoration
- to taste
- Apricot nappage Fabbri
A method of preparing
1
Mix all the ingredients listed under "SPONGE" for 4-5 minutes on low speed and bake for 20-30 minutes at 180-190 °C.
2
Melt the chocolate, cream, purée, Delipaste, butter and soaked gelatine together at approx. 35 °C, combine with the remaining lightly whipped cream, pour over the bottom chocolate sponge and cover with the second sponge.
3
Bring the cold water and Pannamousse to the boil, combine with the thawed purée and cool until it starts to set.
4
Whip the cream and combine with the remaining ingredients, mixed together. Pour 1/3 of the mixture over the prepared sponges, pour on the prepared jelly and then the rest of the mixture. Level and leave to chill.
5
Decorate the top and glaze with Fabbri apricot nappage warmed to 40 °C.
