Bejeweled Pig
SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.
- Level:
-
Medium
Almond Sesame Crust
Ingredients: Almond Sesame Crust
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135 gbutter
Preparation: Almond Sesame Crust
Melt it.
Ingredients: Almond Sesame Crust
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135 gSugar
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1 gsea salt
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115 galmond flakes
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135 gcake flour
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60 gblack sesame
Preparation: Almond Sesame Crust
Mix them together.
Roll the dough out and bake it to golden brown color.
Dacquoise
Ingredients: Dacquoise
-
95 gegg white
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95 ginverted sugar
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35 gsugar
Preparation: Dacquoise
Mix and whip into meringue.
Ingredients: Dacquoise
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80 galmond powder
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27 gcake flour
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20 gbeet powder
Preparation: Dacquoise
Add them and mix smooth.
Bake at 160°C.
Beet Mousse
Ingredients: Beet Mousse
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400 gbeet puree
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200 ggelatin
Preparation: Beet Mousse
Heat the beet puree.
Add gelatin blocks into the puree.
Ingredients: Beet Mousse
Preparation: Beet Mousse
Pour it into the puree and mix smooth.
Ingredients: Beet Mousse
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750 gcream
Preparation: Beet Mousse
Let it cool down to 35°C and then fold cream into it.
Red Currant Filling
Ingredients: Red Currant Filling
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25 gsugar
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6 gagar
Preparation: Red Currant Filling
Mix smooth.
Ingredients: Red Currant Filling
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390 graspberry puree
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225 gRed currants
Preparation: Red Currant Filling
Boil them up.
Pour in the mixture of agar and sugar and boil up.
Ruby Raspberry Mousse
Ingredients: Ruby Raspberry Mousse
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35 gmilk
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45 graspberry puree
Preparation: Ruby Raspberry Mousse
Boil up.
Ingredients: Ruby Raspberry Mousse
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35 ggelatin
Preparation: Ruby Raspberry Mousse
Pour gelatin blocks into chocolate and make it into ganache.
Ingredients: Ruby Raspberry Mousse
-
132 gcream
Preparation: Ruby Raspberry Mousse
Let the ganache cool down to 35°C and then fold cream into it.
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