Tropical Opera

Method

Walnut Bisquit

Step 1

Roast the walnuts.

Step 2

Beat all the ingredients together in the mixer for 6 minutes on high speed.

Step 3

spread 500 gr. on a 40×60 baking tray and bake at 160 degrees for 7 minutes.

Banana Mousseline

Step 1

Place the easy white patisserie with the milk, the puree and the lemon juice in the mixer and beat for 1 minute on the 1st speed.

Step 2

Add the Gioia mararine at room temperature and beat on the 3rd speed for 5 minutes.

Caramel Ganache

Step 1

Boil the cream with the glucose and the caramel cream in a saucepan.

Step 2

Put the chocolate and margarine in a bowl and pour over the hot cream.

Step 3

Homogenize and leave the ganache to set.

Cinnamon Syrup

Step 1

Make a light syrup by boiling all the ingredients together and leave to cool.

Décor

Mirall White

Step 1

Heat in the microwave at 38 degrees and stir slowly avoiding bubbles.

Metallizzato Bronze il Punto

Put a few rops of alcohol in the Metallizzato Bronze powder, with a cutter form circles on the mirall.

Composition of the dessert

Put a walnut bisquit on a baking paper, add syrup, then spread a thin layer of banana mousseline, put another walnut bisquit, add syrup, a thin layer of caramel ganache, another walnur bisquit, syrup and finally another layer of banana mousseline. Let it freeze, glaze with the mirall white and flatten with a spatula, let the mirror stabilize and cut into rectangular pieces. Finally we create a circle in each piece with metallizzato bronze.