Ingredients

Group 1
Ingredient
KG
Soft almond biscuit
-
Lemon Ginger Spicy Fruit
-
Almond milk mousse
-
Lemony Chantilly
-
Yellow Glaze
-
Total Weight: 0.000
Group 2
Ingredient
KG
Almond Powder
0.140
Flour
0.060
Icing sugar
0.140
Egg white
0.095
Fresh cream 35% fat
0.030
Egg white
0.280
Sugar
0.095
Total Weight: 0.840
Group 3
Ingredient
KG
Spicy Fruit Lemon Ginger
0.500
Total Weight: 0.500
Group 4
Ingredient
KG
Almond milk
0.110
Gelatin mass (1/5)
0.025
White chocolate 30%
0.145
Milk Chocolate
0.080
Whipped cream 35%
0.500
Total Weight: 0.860
Group 5
Ingredient
KG
Saphire 20 carrats
0.200
Water
0.300
Diamond Glaze Silver
0.900
Diamond Glaze White
0.100
Yellow Colours
-
Total Weight: 1.500
Group 6
Ingredient
KG
Fresh cream 35% fat
0.050
Sugar
0.050
Gelatin mass (1/5)
0.020
Lemon zests
-
Mascarpone
0.150
Fresh cream 35% fat
0.250
Total Weight: 0.520

Method

1. Group 1 - Composition

2. Group 2 - Soft Almond biscuit

Method :
1. Mix the powders with first part of egg white and the fresh cream, to obtain homogeneous preparation. In the same time, whip the other egg white with the sugar to make a meringue.
2. Mix delicately this meringue into the first preparation.
3. Spread out 900g per baking plate and bake 15 minutes at 180°C.
4. Cut 4cm discs.

3. Group 3 - Lemon Ginger Filling

Method :
1. Place into a piping bag and pipe a ball on the biscuit disc.

4. Group 4 - Almond milk mousse

Method :
1. Warm up the almond milk and gelatin mass and pour on chocolates.
2. At 35°C, mix delicately with whipped cream.

5. Group 5 - Yellow glaze

Method :
1. Boil hot gel and water. Mix with Mirror glaze.
2. Use at 35/40°C. Spray the cake with color spray before glazing.

6. Group 6 - Lemon Chantilly

Method :
1. Warm up cream and sugar.
2. Add gelatin mass, mix with vanilla pulp and mascarpone.
3. Incorporate liquid cold fresh cream and let crystallize in fridge for a few hours.
4. Whip the preparation when you need it.

7. Montage

1. Fill half of the mold with mousse, place the frozen insert to close.
2. Freeze, demold and glaze with yellow glaze.
3. Pipe some "spots" of Chantilly.
4. Decorate with lemon zests and feuilletine colored in metallic color.

Ingredients

Group 1
Ingredient
KG
Soft almond biscuit
-
Lemon Ginger Spicy Fruit
-
Almond milk mousse
-
Lemony Chantilly
-
Yellow Glaze
-
Total Weight: 0.000
Group 2
Ingredient
KG
Almond Powder
0.140
Flour
0.060
Icing sugar
0.140
Egg white
0.095
Fresh cream 35% fat
0.030
Egg white
0.280
Sugar
0.095
Total Weight: 0.840
Group 3
Ingredient
KG
Spicy Fruit Lemon Ginger
0.500
Total Weight: 0.500
Group 4
Ingredient
KG
Almond milk
0.110
Gelatin mass (1/5)
0.025
White chocolate 30%
0.145
Milk Chocolate
0.080
Whipped cream 35%
0.500
Total Weight: 0.860
Group 5
Ingredient
KG
Saphire 20 carrats
0.200
Water
0.300
Diamond Glaze Silver
0.900
Diamond Glaze White
0.100
Yellow Colours
-
Total Weight: 1.500
Group 6
Ingredient
KG
Fresh cream 35% fat
0.050
Sugar
0.050
Gelatin mass (1/5)
0.020
Lemon zests
-
Mascarpone
0.150
Fresh cream 35% fat
0.250
Total Weight: 0.520

Method

1. Group 1 - Composition

2. Group 2 - Soft Almond biscuit

Method :
1. Mix the powders with first part of egg white and the fresh cream, to obtain homogeneous preparation. In the same time, whip the other egg white with the sugar to make a meringue.
2. Mix delicately this meringue into the first preparation.
3. Spread out 900g per baking plate and bake 15 minutes at 180°C.
4. Cut 4cm discs.

3. Group 3 - Lemon Ginger Filling

Method :
1. Place into a piping bag and pipe a ball on the biscuit disc.

4. Group 4 - Almond milk mousse

Method :
1. Warm up the almond milk and gelatin mass and pour on chocolates.
2. At 35°C, mix delicately with whipped cream.

5. Group 5 - Yellow glaze

Method :
1. Boil hot gel and water. Mix with Mirror glaze.
2. Use at 35/40°C. Spray the cake with color spray before glazing.

6. Group 6 - Lemon Chantilly

Method :
1. Warm up cream and sugar.
2. Add gelatin mass, mix with vanilla pulp and mascarpone.
3. Incorporate liquid cold fresh cream and let crystallize in fridge for a few hours.
4. Whip the preparation when you need it.

7. Montage

1. Fill half of the mold with mousse, place the frozen insert to close.
2. Freeze, demold and glaze with yellow glaze.
3. Pipe some "spots" of Chantilly.
4. Decorate with lemon zests and feuilletine colored in metallic color.