Composition
I. Sugar Dough
II. Chocolate and Red Berry Tea Cream
III. Rose Chocolate Mousse
IV. White Velvet
V. Raspberry Rose Sauce
I. Sugar Dough
- Flour 500 g
- Icing sugar 200 g
- Almond powder 70 g
- Sea salt 2 g
- Butter cut into cubes 300 g
- Eggs 100 g
PROCESS:
Mix the almond powder, flour, sugar and salt with the butter until you get a sanded texture without any pieces of butter. Add eggs to glue the powders. Let the mixture cool down in the fridge. Shape the mixture into a 3-mm thick roll and cut rings corresponding to the shape of the base and the top. Bake at 160°C for about 18 min.
II. Chocolate and Red Berry Tea Cream
- Whole milk 100 g
- Red berry tea 10 g
- Gelatine mass (1/5) 18 g
- Intense 35 Belgian milk couverture chocolate 50 g
- Sensation 72 Belgian dark couverture chocolate 100 g
- Heavy cream 200 g
PROCESS:
Infuse red berry tea for 15 minutes in warm milk. Scald the milk again, add gelatine and pour the mixture on the chocolates. Mix together until you get a smooth cream and mix with cold liquid heavy cream. Pour the entire mixture into a round insert silicon mould and freeze.
III. Rose Chocolate Mousse
- Whole milk 110 g
- Gelatine mass (1/5) 30 g
- Obsession 30 Belgian white chocolate 225 g
- Rose extract 1 g
- Whipped cream 500 g
PROCESS:
Warm up the milk and gelatine mass and pour them on the chocolate and rose extract. Mix into a smooth cream. Heat the mixture to 35°C and delicately mix in the whipped cream.
IV. White Velvet
- Cacao Butter 150 g
- White food colour SQ
- Obsession 30 Belgian white chocolate 250 g
- Silver powder SQ
PROCESS:
Melt the cacao butter and mix it with the white food colour. Pour this on the chocolate and mix. Bring the mixture to approximately 35°C and spray on the frozen cake. Blow some silver powder on the surface.
V. Raspberry Rose Sauce
- Raspberry puree 400 g
- Honey 30 g
- Rose extract 1 g
PROCESS:
Mix together at 4°C.
VI. Montage
Fill half of the ring silicon mould with rose chocolate mousse, then place the frozen insert of chocolate and red berry tea cream on top and with a little bit of mousse, stick the base of sugar dough to the insert. Freeze, unmould and with a spray gun, cover with white velvet. Place in the middle of the plate, place a C-shaped sugar dough on top. Decorate with some fresh raspberry, fresh rose petals, some cream and the chocolate arrow. Pour the sauce in the middle of the cake while serving the dessert to the customer.
