Neapolitan with Blue Gum Ganache


Working Method

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

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

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

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

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

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

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

About this Recipe

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