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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125 galmond powder
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32 gflour
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161 geggs
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25 gbutter stored at ambient temperature
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110 gfresh egg whites
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35 gsugar
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90 gicing 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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50 gsunflower seeds
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150 gpeel carrot
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125 g
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50 gcoconut 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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226 gMilkshake puree
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72 g35% cream
Preparation: Ganache milkshake
Put all the ingredients in Robotcoop. Heat to 36°C.
Zéphyr™ icing
Used products: Zéphyr™ icing
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150 gwater
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300 gsugar
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300 gglucose syrup
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Q.S.white colouring
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200 gcondensed 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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