New Year Moneybag
SILIKOMART Russia Story Mold - 28.311.87.0065 is used in this recipe.
- Level:
-
Medium
Lime Marshmallow
Ingredients: Lime Marshmallow
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4.6 ozSugar
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0.4 ozwater
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1.4 ozlime puree
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2.8 ozinverted sugar
Preparation: Lime Marshmallow
Boil them to 113℃.
Ingredients: Lime Marshmallow
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0.7 ozgelatin
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1.3 ozlime puree
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3.0 ozinverted 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
-
9.8 ozstrawberry puree
Preparation: Wild Strawberry Jelly
Boil it to 40℃
Ingredients: Wild Strawberry Jelly
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1.9 ozSugar
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0.2 ozagar
Preparation: Wild Strawberry Jelly
Add them and boil up.
Ingredients: Wild Strawberry Jelly
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0.4 ozlime juice
Preparation: Wild Strawberry Jelly
Add it.
Ruby Crumbs
Ingredients: Ruby Crumbs
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3.5 ozCHR-R35RB1
Preparation: Ruby Crumbs
Melt together to 35℃.
Ingredients: Ruby Crumbs
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3.5 ozCHR-R35RB1
Preparation: Ruby Crumbs
(Callebaut ® Crumbs)
Mix it with the former mixture smooth.
Crisp Granule
Ingredients: Crisp Granule
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6.4 ozicing sugar
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6.7 ozbutter
Preparation: Crisp Granule
Mix them smooth.
Ingredients: Crisp Granule
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3.7 ozeggs
Preparation: Crisp Granule
Add it.
Ingredients: Crisp Granule
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1.9 ozalmond powder
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3.7 ozstarch
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12.7 ozcake flour
Preparation: Crisp Granule
Add them and mix smooth.
Ingredients: Crisp Granule
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0.1 ozsalt
Preparation: Crisp Granule
Add it.
Bake to golden brown color at 190℃.
Ruby Raspberry Mousse
Ingredients: Ruby Raspberry Mousse
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1.2 ozmilk
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1.6 ozraspberry puree
Preparation: Ruby Raspberry Mousse
Boil them up.
Ingredients: Ruby Raspberry Mousse
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4.0 ozgelatin
Preparation: Ruby Raspberry Mousse
Add it.
Ingredients: Ruby Raspberry Mousse
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1.2 ozCHR-R35RB1
Preparation: Ruby Raspberry Mousse
Add it to the former mixture and make it into ganache.
Ingredients: Ruby Raspberry Mousse
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4.0 ozcream
Preparation: Ruby Raspberry Mousse
Cool down the former mixture to 35℃, add the cream into the mixture, and whip it up.
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