Ruby & Matcha Dome

Sponge

재료 준비
  • 150g
    달걀 노른자
  • 100g
    달걀
  • 150g
    PWN-HA575NUFIX
  • 100g
    달걀 흰자
  • 75g
    설탕
  • 40g
    DCP-H62-20
  • 25g
    전분

Cream the egg yolk, egg and Nussfix. Whisk the egg white and sugar into peaks. Sift the cocoa powder and starch. Alternately fold the beaten egg whites into the mixture. Then spread onto baking paper at about 8 mm thickness. Bake at 180°C (fan oven) for approx. 12–15 minutes. Cut out the round shape.

Matcha Gianduja

재료 준비
  • 7g
    말차 녹차 분말
  • 20g
    water
  • 25g
    CHW-P109IVORE6
  • 90g
    PRN-HA561LI11

Mix praline with Matcha powder and liquid couverture and use to fill silicone hemisphere moulds (Ø 3 cm). Deep-freeze.

Lime Foam

재료 준비
  • 250g
    라임 쥬스
  • 125g
    착빙 설탕
  • 10g
    잎 젤라틴

Stir the lime juice and icing sugar together. Dissolve the leaf gelatine with a small amount of the mixture, combine and whip. Add mixture to silicone hemisphere moulds (Ø 3 cm) and deep-freeze immediately.

Redcurrant Mousse

재료 준비
  • 100g
    설탕
  • 100g
    달걀 흰자
  • 8g
    잎 젤라틴
  • 100g
    CHR-Q010AZALEX
  • 340g
    Redcurrant Purée
  • 340g
    휘핑 크림

Heat the sugar and egg white to approx. 50°C and beat lightly. Dissolve the softened gelatine with water and stir it in. Whip again. Melt the couverture and mix together with the redcurrant purée. Alternately fold in the whipped cream and beaten egg whites.

Method


Dress a little mousse in the silicone mold. Put each hemisphere of Matcha Gianduja together with lime foam and press into the mold. Fill up with mousse and finish with the sponge cake. Freeze. Spray in a frozen state with a mix (70:30) of cocoa butter and Ruby couverture, in order to achieve a velvet effect.