White marble column – milkshake
- Level:
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Medium
- Makes:
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Recipe for 3 cakes
Inspirations : Inspired by my creations on the 'invasion of the plants' project, I created here a simple and pure white marble column with a tomato, carrot, sunflower seeds, coconut and Zéphyr white chocolate cream heart. I strongly recommend Zéphyr white chocolate when creating an unsweetened dessert.
Joconde Biscuit ( 1 frame 40x60cm)
Used products: Joconde Biscuit ( 1 frame 40x60cm)
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4.4 ozalmond powder
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1.1 ozflour
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5.7 ozeggs
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0.9 ozbutter stored at ambient temperature
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3.9 ozfresh egg whites
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1.2 ozsugar
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3.2 ozicing sugar
Preparation: Joconde Biscuit ( 1 frame 40x60cm)
Mix the icing sugar, ground almonds, flour, butter until smooth.
Whisk the egg whites and sugar.
Combine the two mixtures.
Pour on a silpat sheet.
Cook at 240°C for 5 min.
Puree milkshake
Used products: Puree milkshake
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1.8 ozsunflower seeds
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5.3 ozpeel carrot
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4.4 oz
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1.8 ozcoconut puree
Preparation: Puree milkshake
Soak the sunflower seeds in cold water for an hour.
Warm to 85°C all the ingredients in a Robotcook for 5 min at 2000T/min.
Ganache milkshake
Used products: Ganache milkshake
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8.0 ozMilkshake puree
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2.5 oz35% cream
Preparation: Ganache milkshake
Put all the ingredients in Robotcoop. Heat to 36°C.
Zéphyr™ icing
Used products: Zéphyr™ icing
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5.3 ozwater
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10.6 ozsugar
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10.6 ozglucose syrup
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Q.S.white colouring
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7.1 ozcondensed milk
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25 leaf/leavesgelatin
Preparation: Zéphyr™ icing
Boil the water, sugar and glucose to 102°C.
Add the condensed milk and the gelatine.
Sieve on Zéphyr™ white chocolate.
Add the white colouring.
Set aside.
Assembly
Create a tube with the Joconde biscuit.
Fill the centre with the ganache and freeze.
Cut the tube into 10-cm long.
Dip into a mixture of Zéphyr™ white chocolate and cocoa butter. Freeze.
Glaze with the Zéphyr™ icing.
Assemble with a chocolate décor.
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