Bejeweled Pig
SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.
- Level:
-
Medium
Almond Sesame Crust
Ingredients: Almond Sesame Crust
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4.8 ozButter
Preparation: Almond Sesame Crust
Melt it.
Ingredients: Almond Sesame Crust
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4.8 ozSugar
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15.4 grSea salt
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4.1 ozAlmond flakes
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4.8 ozCake flour
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2.1 ozBlack sesame
Preparation: Almond Sesame Crust
Mix them together.
Roll the dough out and bake it to golden brown color.
Dacquoise
Ingredients: Dacquoise
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3.4 ozEgg white
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3.4 ozInverted sugar
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1.2 ozSugar
Preparation: Dacquoise
Mix and whip into meringue.
Ingredients: Dacquoise
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2.8 ozAlmond powder
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1.0 ozCake flour
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0.7 ozBeet powder
Preparation: Dacquoise
Add them and mix smooth.
Bake at 160°C.
Beet Mousse
Ingredients: Beet Mousse
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14.1 ozBeet puree
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7.1 ozGelatin
Preparation: Beet Mousse
Heat the beet puree.
Add gelatin blocks into the puree.
Ingredients: Beet Mousse
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1.4 lbChr-r35rb1
Preparation: Beet Mousse
Pour it into the puree and mix smooth.
Ingredients: Beet Mousse
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1.7 lbCream
Preparation: Beet Mousse
Let it cool down to 35°C and then fold cream into it.
Red Currant Filling
Ingredients: Red Currant Filling
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0.9 ozSugar
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0.2 ozAgar
Preparation: Red Currant Filling
Mix smooth.
Ingredients: Red Currant Filling
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13.8 ozRaspberry puree
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7.9 ozRed currants
Preparation: Red Currant Filling
Boil them up.
Pour in the mixture of agar and sugar and boil up.
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 up.
Ingredients: Ruby Raspberry Mousse
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1.2 ozGelatin
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4.0 ozChr-r35rb1
Preparation: Ruby Raspberry Mousse
Pour gelatin blocks into chocolate and make it into ganache.
Ingredients: Ruby Raspberry Mousse
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4.7 ozCream
Preparation: Ruby Raspberry Mousse
Let the ganache cool down to 35°C and then fold cream into it.
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