Bejeweled Pig

level 2

SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.

Recipe components

Used Callebaut products

Almond Sesame Crust

IngredientsPreparation
  • 135g
    butter

Melt it.

  • 135g
    Sugar
  • 1g
    sea salt
  • 115g
    almond flakes
  • 135g
    cake flour
  • 60g
    black sesame

Mix them together.

Roll the dough out and bake it to golden brown color.

Dacquoise

IngredientsPreparation
  • 95g
    egg white
  • 95g
    inverted sugar
  • 35g
    sugar

Mix and whip into meringue.

  • 80g
    almond powder
  • 27g
    cake flour
  • 20g
    beet powder

Add them and mix smooth.

Bake at 160°C.

Beet Mousse

IngredientsPreparation
  • 400g
    beet puree
  • 200g
    gelatin

Heat the beet puree.
Add gelatin blocks into the puree.

Pour it into the puree and mix smooth.

  • 750g
    cream

Let it cool down to 35°C and then fold cream into it.

Red Currant Filling

IngredientsPreparation
  • 25g
    sugar
  • 6g
    agar

Mix smooth.

  • 390g
    raspberry puree
  • 225g
    Red currants

Boil them up.

Pour in the mixture of agar and sugar and boil up.

Ruby Raspberry Mousse

IngredientsPreparation
  • 35g
    milk
  • 45g
    raspberry puree

Boil up.

Pour gelatin blocks into chocolate and make it into ganache.

  • 132g
    cream

Let the ganache cool down to 35°C and then fold cream into it.