Neapolitan with Blue Gum Ganache


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
Miroir Glassage Neutre
Colour green
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
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

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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