DIVA by GINORI
The collection that was born of infinite possibilities of mix and match, in four pastel shades, with a stackable and modular concept, has festive soul - as well as its colors - is nostalgic and an iconic representation of the 1950s by Richard Ginori.
The Italian house brings a modern mix to the most classic and TH could not identify with it more.
On an afternoon of sweets, experiences and hands in the dough (literally), we celebrated with Petite Fleur @petitefleurpatisserie the entrance of the Diva collection officially in Theodora Home.
Among some guests, special customers and dear brides, we spent one afternoon learning about the candy universe from Roberta da @petitefleurpatisserie.
It taught us a mousse recipe that, like the collection, allows numerous possibilities and reinterpretations, either in the form of serving, the dessert that can be adapted, or the moment it is shared.
See the full recipe below.
Mousse Ferrero Rocher
Ingredients
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450gr Milk
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180 gr Egg yolk
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180 gr Sugar
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12 gr Gelatin powder
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260 gr Chocolate 54% Cocoa
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250 gr Nutella
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400 Gr Fresh Cream
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400 gr Meringue
Preparation Method
- Boil the milk
- In a bowl mix the egg yolk with the sugar
- Pour the hot milk over the egg yolk mixture, stir and return to the heat.
- Cook until 84 °C and pour over the 54% chocolate.
- Hydrate the gelatin with water.
- Heat in the microwave for 10 seconds and mix in the chocolate cream.
- Add the Nutella and let it cool.
- Once cold, add the whipped cream and meringue.
Meringue
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200 gr Egg white
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400 gr Sugar
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100 ml Water
Preparation Method
- Make a syrup with water and ¾ of the sugar at 121 °C
- Beat the egg whites with the rest of the sugar until very firm.
- Pour the syrup over the egg whites and beat on low speed until it cools.
Cover
-
400 gr Milk chocolate
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100 gr Cocoa butter
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150 gr chopped roasted hazelnuts
Preparation Method
- Melt the cocoa butter with the chocolate
- Add the chopped hazelnuts
Enjoy ;)
VEJA MAIS
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