Neapolitan with Blue Gum Ganache - Puratos

Ingredients

Working Method

Mousse

Heat water and sugar to 115°C
Pour over yolks and whisk for 7 minutes
Mix dissolved gelatine with some cream, and add to mixture
Fold through whipped cream

Jaconde

Whisk first 3 ingredients for 10 minutes
Mix butter and flour into above mix
Make a meringue with whites and sugar, fold through mixture
Spread onto silpat mats and bake for 8-10 minutes at 200°C in a deck oven

Sponge

Make a meringue with whites and half sugar; warm up yolks with half sugar and whisk
Fold the two mixtures together, keeping some yolk mixture aside to mix with butter
Sieve in dry ingredients and fold through; fold through butter mixture last
Bake at 190°C for 10 minutes

Ganache

Pour cream over chocolate, add oil and trimoline and emulsify
Add butter

Glaze

Mix colour with Miroir Glassage Neutre and warm up to 39°C

Assembling

Cut out sponge square (12cm x 12cm), pipe a layer of Ganache on top and freeze
Cut out Dacquoise Square (13cm x 13cm)
Pipe in the order: mousse, sponge, topfil, mousse, Jaconde with blue gum ganache, then freeze

Finishing

Once completely frozen, demould and glaze with pre- prepared glaze.
Use chocolate decoration to finish

About this Recipe

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