New Year Moneybag

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

Lime Marshmallow

Ingredients: Lime Marshmallow

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

Preparation: Lime Marshmallow

Boil them to 113℃.

Ingredients: Lime Marshmallow

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

Preparation: Lime Marshmallow

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

Ingredients: Wild Strawberry Jelly

  • 279 g
    strawberry puree

Preparation: Wild Strawberry Jelly

Boil it to 40℃

Ingredients: Wild Strawberry Jelly

  • 55 g
    Sugar
  • 5 g
    agar

Preparation: Wild Strawberry Jelly

Add them and boil up.

Ingredients: Wild Strawberry Jelly

  • 11 g
    lime juice

Preparation: Wild Strawberry Jelly

Add it.

Crisp Granule

Ingredients: Crisp Granule

  • 181 g
    icing sugar
  • 191 g
    butter

Preparation: Crisp Granule

Mix them smooth.

Ingredients: Crisp Granule

  • 105 g
    eggs

Preparation: Crisp Granule

Add it.

Ingredients: Crisp Granule

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

Preparation: Crisp Granule

Add them and mix smooth.

Ingredients: Crisp Granule

  • 2 g
    salt

Preparation: Crisp Granule

Add it.

Bake to golden brown color at 190℃.

Ruby Raspberry Mousse

Ingredients: Ruby Raspberry Mousse

  • 35 g
    milk
  • 45 g
    raspberry puree

Preparation: Ruby Raspberry Mousse

Boil them up.

Ingredients: Ruby Raspberry Mousse

  • 112 g
    gelatin

Preparation: Ruby Raspberry Mousse

Add it.

Ingredients: Ruby Raspberry Mousse

Preparation: Ruby Raspberry Mousse

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

Ingredients: Ruby Raspberry Mousse

  • 112 g
    cream

Preparation: Ruby Raspberry Mousse

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