New Year Moneybag
SILIKOMART Russia Story Mold - 28.311.87.0065 is used in this recipe.
- Level:
-
Medium
Lime Marshmallow
Ingredients: Lime Marshmallow
-
130 gSugar
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10 gwater
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40 glime puree
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80 ginverted sugar
Preparation: Lime Marshmallow
Boil them to 113℃.
Ingredients: Lime Marshmallow
-
20 ggelatin
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38 glime puree
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85 ginverted sugar
Preparation: Lime Marshmallow
Heat them, pour them into mixer, and mix at medium speed.
Slowly add the 110℃ puree into gelatin mixture and whip it up.
Wild Strawberry Jelly
Ingredients: Wild Strawberry Jelly
-
279 gstrawberry puree
Preparation: Wild Strawberry Jelly
Boil it to 40℃
Ingredients: Wild Strawberry Jelly
-
55 gSugar
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5 gagar
Preparation: Wild Strawberry Jelly
Add them and boil up.
Ingredients: Wild Strawberry Jelly
-
11 glime juice
Preparation: Wild Strawberry Jelly
Add it.
Ruby Crumbs
Ingredients: Ruby Crumbs
Preparation: Ruby Crumbs
Melt together to 35℃.
Ingredients: Ruby Crumbs
Preparation: Ruby Crumbs
(Callebaut ® Crumbs)
Mix it with the former mixture smooth.
Crisp Granule
Ingredients: Crisp Granule
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181 gicing sugar
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191 gbutter
Preparation: Crisp Granule
Mix them smooth.
Ingredients: Crisp Granule
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105 geggs
Preparation: Crisp Granule
Add it.
Ingredients: Crisp Granule
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55 galmond powder
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104 gstarch
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361 gcake flour
Preparation: Crisp Granule
Add them and mix smooth.
Ingredients: Crisp Granule
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2 gsalt
Preparation: Crisp Granule
Add it.
Bake to golden brown color at 190℃.
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 them up.
Ingredients: Ruby Raspberry Mousse
-
112 ggelatin
Preparation: Ruby Raspberry Mousse
Add it.
Ingredients: Ruby Raspberry Mousse
Preparation: Ruby Raspberry Mousse
Add it to the former mixture and make it into ganache.
Ingredients: Ruby Raspberry Mousse
-
112 gcream
Preparation: Ruby Raspberry Mousse
Cool down the former mixture to 35℃, add the cream into the mixture, and whip it up.
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