Cardamom lady fingers 105 g of egg yolks 100 g of icing sugar 1 g of salt 110 g of extra virgin olive oil 125 g of egg white 20 g of icing sugar 125 g of flour for sponge cake 0.3 g of cardamom
Cocoa and aniseed bubble 300 g of water 120 g of sugar 8 g of potato starch 60 g of cocoa 1 star anise
Cocoa bubble skin 300 g of water 30 g of sugar 10 g of cocoa 14 g of vegetable gelatine
Light vanilla cream bubble 550 g of milk 200 g of water 250 g of cream 300 g of sugar 300 g of egg yolks 5 g of salt 80 g of flour 1 vanilla pod 5 g of gelatine sheets
Cream bubble skin 600 g of water 400 g of sugar 50 g powdered vegetable gelatine
Alchermes container ball 900 g of water 400 g of sugar 200 g of Alchermes liqueur 8 g of xanthan
Container bubble skin 600 g of water 400 g of sugar 50 g powdered vegetable gelatine
Cardamom lady fingers Mix together all the dry ingredients and add the yolks and whites a little at a time, with a blender, until you obtain a smooth, even consistency. Then drizzle in the oil and powdered cardamom. Place the composition in a siphon, add two cream charges and leave to rest for at least 10 minutes. Spread the mixture on a baking tray to a thickness of 5 mm, sprinkle the surface with the icing sugar and bake in the oven at 170 °C for 6 minutes.
Cocoa and aniseed bubble Mix the sugar with the starch and the cocoa, add the water, mix again and bring to the boil. Place the anise in infusion until completely cooled, pour into the moulds and freeze.
Cocoa bubble skin Mix the sugar with the cocoa and the vegetable gelatine. Add to the water, mix and heat to 90 °C, dip the iced balls and store in the fridge, leaving the liquid inside to defrost.
Light vanilla cream bubble Mix the sugar with the salt and the flour and add to the egg yolks. Meanwhile, heat the milk, cream and water to 40 °C, infusing with the scored vanilla pod. When the right temperature has been reached, add the yolks and cook, mixing all the time. Then add the gelatine softened in cold water. Spread on a tray and place in the chiller. To obtain a smooth effect, place the cream in the planetary mixer and whisk for a few minutes. Freeze in the moulds.
Cream bubble skin Combine the three ingredients and heat to 90 °C, dip the iced balls and store in the fridge, leaving the liquid inside to defrost.
Alchermes container ball Add the sugar to the water and bring to the boil, cool and then add the liqueur and xanthan gum. Leave to hydrate. Freeze, placing the two mini bubbles inside.
Container bubble skin Combine the three ingredients and heat to 90 °C, dip the iced balls and store in the fridge, leaving the liquid inside to defrost.
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