New Year Moneybag

level 2

SILIKOMART Russia Story Mold - 28.311.87.0065 is used in this recipe.

Recipe components

Used Callebaut products

Lime Marshmallow

IngredientsPreparation
  • 130g
    Sugar
  • 10g
    water
  • 40g
    lime puree
  • 80g
    inverted sugar

Boil them to 113℃.

  • 20g
    gelatin
  • 38g
    lime puree
  • 85g
    inverted sugar

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

IngredientsPreparation
  • 279g
    strawberry puree

Boil it to 40℃

  • 55g
    Sugar
  • 5g
    agar

Add them and boil up.

  • 11g
    lime juice

Add it.

Ruby Crumbs

IngredientsPreparation

Melt together to 35℃.

(Callebaut ® Crumbs)
Mix it with the former mixture smooth.

Crisp Granule

IngredientsPreparation
  • 181g
    icing sugar
  • 191g
    butter

Mix them smooth.

  • 105g
    eggs

Add it.

  • 55g
    almond powder
  • 104g
    starch
  • 361g
    cake flour

Add them and mix smooth.

  • 2g
    salt

Add it.

Bake to golden brown color at 190℃.

Ruby Raspberry Mousse

IngredientsPreparation
  • 35g
    milk
  • 45g
    raspberry puree

Boil them up.

  • 112g
    gelatin

Add it.

Add it to the former mixture and make it into ganache.

  • 112g
    cream

Cool down the former mixture to 35℃, add the cream into the mixture, and whip it up.