Ingredients
| Grams (g) | ||
|---|---|---|
| Vanilla Mousse | ||
| Water | 119 | |
| Sugar | 140 | |
| Vanilla Bean | 2.8 | |
| Yolk | 308 | |
| Gelatine sheets (g) | 28 | |
| Cream | 896 | |
| Vanilla Mousse total | 1493.8 | |
| Glaze | ||
| Miroir Glassage Neutre | ||
| Colour green | ||
| Jaconde | ||
| Icing Sugar | 250 | |
| Almond Meal | 190 | |
| Eggs | 310 | |
| Butter (melted) | 50 | |
| Plain flour | 125 | |
| Whites | 225 | |
| Sugar | 50 | |
| Jaconde total | 1200 | |
| Chocolate Sponge | ||
| Yolk | 315 | |
| Sugar | 320 | |
| Whites | 330 | |
| Plain flour | 14 | |
| Cocoa powder | 75 | |
| Butter (melted) | ||
| Chocolate Sponge total | 1054 | |
| Ganache | ||
| Belcolade Noir Selection C501/J | 350 | |
| Blue Gum Oil | 5.6 drops | |
| Cream | 350 | |
| Butter | 126 | |
| Trimoline | 35 | |
| Topfil Raspberry | 630 | 63 |
| Ganache total | 1496.6 | |
| * Makes 4 | ||
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