New Year Moneybag

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

Lime Marshmallow

Ingredients: Lime Marshmallow

  • 4.6 oz
    Sugar
  • 0.4 oz
    water
  • 1.4 oz
    lime puree
  • 2.8 oz
    inverted sugar

Preparation: Lime Marshmallow

Boil them to 113℃.

Ingredients: Lime Marshmallow

  • 0.7 oz
    gelatin
  • 1.3 oz
    lime puree
  • 3.0 oz
    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

  • 9.8 oz
    strawberry puree

Preparation: Wild Strawberry Jelly

Boil it to 40℃

Ingredients: Wild Strawberry Jelly

  • 1.9 oz
    Sugar
  • 0.2 oz
    agar

Preparation: Wild Strawberry Jelly

Add them and boil up.

Ingredients: Wild Strawberry Jelly

  • 0.4 oz
    lime juice

Preparation: Wild Strawberry Jelly

Add it.

Crisp Granule

Ingredients: Crisp Granule

  • 6.4 oz
    icing sugar
  • 6.7 oz
    butter

Preparation: Crisp Granule

Mix them smooth.

Ingredients: Crisp Granule

  • 3.7 oz
    eggs

Preparation: Crisp Granule

Add it.

Ingredients: Crisp Granule

  • 1.9 oz
    almond powder
  • 3.7 oz
    starch
  • 12.7 oz
    cake flour

Preparation: Crisp Granule

Add them and mix smooth.

Ingredients: Crisp Granule

  • 0.1 oz
    salt

Preparation: Crisp Granule

Add it.

Bake to golden brown color at 190℃.

Ruby Raspberry Mousse

Ingredients: Ruby Raspberry Mousse

  • 1.2 oz
    milk
  • 1.6 oz
    raspberry puree

Preparation: Ruby Raspberry Mousse

Boil them up.

Ingredients: Ruby Raspberry Mousse

  • 4.0 oz
    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

  • 4.0 oz
    cream

Preparation: Ruby Raspberry Mousse

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