Nutresa – Large food conglomerate
Chocolates & Cordillera
Day of Little Candles
Publication date: 31-Mar-2021
Yogurt, chocolate and roses cream ingredients
30 g Cordillera white chocolate 30%
125 milk cream
2.9 g unflavored gelatin
75 g Greek yogurt
4 g powdered yogurt
15 g rose water
Cream cake ingredients
123 g sugar
99 g eggs
137 g flour
4 g baking powder
127 g milk cream
Anise syrup ingredients
100 g water
75 g sugar
35 g aguardiente (fire-water)
Ginger gel ingredients
175 g water
85 g syrup
15 g fresh ginger
3 g agar agar
Heat half of the milk cream and melt the chocolate.
At 35 ° C add the other ingredients making sure that everything is homogeneous.
Refrigerate about 3 ours and place in a blender until you obtain a mousse texture.
Mix all the ingredients cold and cook until boiling point.
Strain and let coagulate, break with a blender until a fluid gel forms.
Heat the water and sugar to 103 ° C.
When it is at 40°C add liquor and reserve.
Semi-whip the milk cream and reserve until it is ready for use.
Whip the sugar with the eggs until a ribbon forms, add half of the whipped cream in an enveloping way.
Add the dry ingredients and finally the remaining cream in an enveloping way. Extend on an oven plate and bake at 180°C for 12 o 15 minutes.
Make a cylinder with white chocolate flavored coating, fill with the cream and place a sponge cake the diameter of the cylinder.
Soak in the anise syrup and add the ginger gel.
Finish filling in layers and close with more chocolate.
On the surface use a spaghetti with chocolate to simulate a wick and light for visual appeal.
Strawberry jam and Chantilly Genovese
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