{"id":286,"date":"2023-08-29T09:59:33","date_gmt":"2023-08-29T06:59:33","guid":{"rendered":"https:\/\/angeo.com.cy\/recipe\/easy-chocolate-molten-cakes-8\/"},"modified":"2023-10-16T08:41:06","modified_gmt":"2023-10-16T05:41:06","slug":"tropical-opera","status":"publish","type":"recipe","link":"https:\/\/angeo.com.cy\/recipe\/tropical-opera\/","title":{"rendered":"Tropical Opera"},"content":{"rendered":"\n

Walnut Bisquit<\/h4>\n\n\n\n

Step 1<\/h5>\n\n\n\n

Roast the walnuts.<\/p>\n\n\n\n

Step 2<\/h5>\n\n\n\n

Beat all the ingredients together in the mixer for 6 minutes on high speed.<\/p>\n\n\n\n

Step 3<\/h5>\n\n\n\n

spread 500 gr. on a 40×60 baking tray and bake at 160 degrees for 7 minutes.<\/p>\n\n\n\n

Banana Mousseline<\/h4>\n\n\n\n

Step 1<\/h5>\n\n\n\n

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.<\/p>\n\n\n\n

Step 2<\/h5>\n\n\n\n

Add the Gioia mararine at room temperature and beat on the 3rd speed for 5 minutes.<\/p>\n\n\n\n

Caramel Ganache<\/h4>\n\n\n\n

Step 1<\/h5>\n\n\n\n

Boil the cream with the glucose and the caramel cream in a saucepan.<\/p>\n\n\n\n

Step 2<\/h5>\n\n\n\n

Put the chocolate and margarine in a bowl and pour over the hot cream.<\/p>\n\n\n\n

Step 3<\/h5>\n\n\n\n

Homogenize and leave the ganache to set.<\/p>\n\n\n\n

Cinnamon Syrup<\/h4>\n\n\n\n

Step 1<\/h5>\n\n\n\n

Make a light syrup by boiling all the ingredients together and leave to cool.<\/p>\n\n\n\n

D\u00e9cor<\/h4>\n\n\n\n

Mirall White<\/h4>\n\n\n\n

Step 1<\/h5>\n\n\n\n

Heat in the microwave at 38 degrees and stir slowly avoiding bubbles.<\/p>\n\n\n\n

Metallizzato Bronze il Punto<\/h4>\n\n\n\n

Put a few rops of alcohol in the Metallizzato Bronze powder, with a cutter form circles on the mirall.<\/p>\n\n\n\n

Composition of the dessert<\/h4>\n\n\n\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Banana
\nCaramel
\nWalnut<\/p>\n","protected":false},"featured_media":448,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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