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Publication date: 31-Mar-2021

Categories:

• Recipes
• Recetas
• Advanced

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

Procedure Cream:

• • 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.

Gel:

• Mix all the ingredients cold and cook until boiling point.
• Strain and let coagulate, break with a blender until a fluid gel forms.

Syrup:

• Heat the water and sugar to 103 ° C.
• When it is at 40°C add liquor and reserve.

Cake:

• 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.

Assembly

• 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.