UNIGRÁ S.p.A.

Cocowafello Cheesecake

Decor up sugar free

Crumble classic

Pannatex

Ariba milk chocolate 36/38

Brunella CROCK cocowafello

 
10 Steps
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Decor up sugar free 30g
Crumble classic 300g
Pannatex 30g
Hazelnut robusta paste 60g
Milk 150g
Ariba milk chocolate 36/38 250g
Decor un sugar free 200g
Stracciatella white coating 100g
Brunella CROCK cocowafello
Pannatex 65g
Water 50g
Brunella CROCK cocowafello 300g
Deco up sugar free 300g
Mascarpone cheese

Method

  1. Mix crumble classic and Decor Up sugar free by hand, then pour as a bottom layer in a ring mould.

  2. Whip Decor Up sugar free (for both mousses) for half of the volume (not fully whipped).

  3. Pour hazelnut paste, Pannatex and chocolate in a boul. Then warm up the milk and add to them.

  4. Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould on top of sponge and freeze it.

  5. Warm water around 40°C and add Pannatex, mix it with a whisk.

  6. Mix fresh mascarpone and brunella cocowafello by hand with a spatula.

  7. Add Pannatex and water pre-mixed before.

  8. Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula.

  9. Pour in the mould and let it freeze.

  10. Prepare the glaze adding Brunella CROK Cocowafello and stracciatella white coating, then mix it with an hand mixer.

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