Amandine
Ingredients
Part Acabamento
Part Mousse Chocolate Branco
Part Chocolate para pulverizar
Part Cremoso de Framboesa
Process
01. Roll 3 sheets of acetate (20 x 30 cm) to form a tube approximately 2.5 cm in diameter.
02. Seal the ends of the acetate with adhesive tape to maintain the tubular shape.
03. Cover one end of the tube with a piece of acetate and adhesive tape. Set aside.
04. Hydrate the unflavored, colorless gelatin with water. Let it sit for approximately 5 minutes.
05. Place frozen raspberries and granulated sugar in a saucepan and heat until boiling.
06. Remove from heat, add the reserved hydrated gelatin and stir until dissolved. Let cool.
07. Add to the Whipped Cream and mix.
08. Using a piping bag with a smooth tip, fill the reserved tubes with the raspberry cream ensuring no holes.
09. Place in the freezer to freeze. Set aside.
WHITE CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a water bath or microwave.
03. Add the Whipped Cream to the Chocolatier ChocoBlanc in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a water bath or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
CHOCOLATE FOR SPRAYING
01. Heat the cocoa butter in a water bath or microwave. Set aside.
02. Heat the white chocolate in a water bath or microwave.
03. Add the reserved cocoa butter to the white chocolate and mix until homogeneous.
04. Sift and place in a spraying gun.
FINISHING
01. Divide the Dark Ready-Made Sponge Cake into strips of 30 x 7 cm.
02. Unmold the sweets and, using the spraying gun, spray the surface with chocolate.
03. Place each sweet on a strip of sponge cake.
04. Cut into slices approximately 3 cm wide.
05. Divide each strawberry into 4 parts and apply Zeelandia Ready Gel.
06. Decorate each slice with a part of the strawberry.
Tips
- Add the warm gelatin to the mousse to prevent crystallization.
- For better homogenization of the gelatin with the cream, first mix a small portion of the cream with the dissolved gelatin and then combine with the remaining cream.
ASSEMBLY
01. Place part of the reserved white chocolate mousse at the bottom and sides of a channel (7 x 30 x 4.5 cm) previously greased with oil and sugar.
02. Remove the frozen raspberry cream from the tube and place it in the center of the channel.
03. Fill the channel with the remaining reserved white chocolate mousse.
04. Place in the freezer to freeze.
TIPS
- All types of channels for spumoni can be used.
- The chocolate for spraying can be replaced with Chocolatier ChocoBlanc.
- The mixture of cocoa butter with white chocolate must be completely melted before being placed in the spraying gun.
- Strawberries can be replaced with other berries (raspberries, cherries, etc).
- The sides of the slices can be decorated with macarons or chocolate decorations.
Yield
30 Units of 60 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Freezer , Spatula , Spoon , Saucepan , Flat Baking Trays , Knife , Smooth Tip , Microwave , Acetate Sheet , Spraying Gun , Spumoni Channel , Adhesive Tape
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 338 | % VD (*) |
| Carboidratos (g) | 40 | % VD (*) |
| Açúcares totais (g) | 8.8 | % VD (*) |
| Aç adicionados (g) | 7.7 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 19 | % VD (*) |
| Gorduras saturadas (g) | 13 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 130 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Amandine
Ingredients
Part Mousse Chocolate Branco
Part Chocolate para pulverizar
Part Cremoso de Framboesa
How to make it
RASPBERRY CREAM
01. Roll 3 sheets of acetate (20 x 30 cm) to form a tube approximately 2.5 cm in diameter.
02. Seal the ends of the acetate with adhesive tape to maintain the tubular shape.
03. Cover one end of the tube with a piece of acetate and adhesive tape. Set aside.
04. Hydrate the unflavored, colorless gelatin with water. Let it sit for approximately 5 minutes.
05. Place frozen raspberries and granulated sugar in a saucepan and heat until boiling.
06. Remove from heat, add the reserved hydrated gelatin and stir until dissolved. Let cool.
07. Add to the Whipped Cream and mix.
08. Using a piping bag with a smooth tip, fill the reserved tubes with the raspberry cream ensuring no holes.
09. Place in the freezer to freeze. Set aside.
WHITE CHOCOLATE MOUSSE
01. Hydrate the unflavored, colorless gelatin with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a water bath or microwave.
03. Add the Whipped Cream to the Chocolatier ChocoBlanc in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a water bath or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
CHOCOLATE FOR SPRAYING
01. Heat the cocoa butter in a water bath or microwave. Set aside.
02. Heat the white chocolate in a water bath or microwave.
03. Add the reserved cocoa butter to the white chocolate and mix until homogeneous.
04. Sift and place in a spraying gun.
FINISHING
01. Divide the Dark Ready-Made Sponge Cake into strips of 30 x 7 cm.
02. Unmold the sweets and, using the spraying gun, spray the surface with chocolate.
03. Place each sweet on a strip of sponge cake.
04. Cut into slices approximately 3 cm wide.
05. Divide each strawberry into 4 parts and apply Zeelandia Ready Gel.
06. Decorate each slice with a part of the strawberry.
Tips
- Add the warm gelatin to the mousse to prevent crystallization.
- For better homogenization of the gelatin with the cream, first mix a small portion of the cream with the dissolved gelatin and then combine with the remaining cream.
ASSEMBLY
01. Place part of the reserved white chocolate mousse at the bottom and sides of a channel (7 x 30 x 4.5 cm) previously greased with oil and sugar.
02. Remove the frozen raspberry cream from the tube and place it in the center of the channel.
03. Fill the channel with the remaining reserved white chocolate mousse.
04. Place in the freezer to freeze.
TIPS
- All types of channels for spumoni can be used.
- The chocolate for spraying can be replaced with Chocolatier ChocoBlanc.
- The mixture of cocoa butter with white chocolate must be completely melted before being placed in the spraying gun.
- Strawberries can be replaced with other berries (raspberries, cherries, etc).
- The sides of the slices can be decorated with macarons or chocolate decorations.
Yield
30 Units of 60 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Freezer , Spatula , Spoon , Saucepan , Flat Baking Trays , Knife , Smooth Tip , Microwave , Acetate Sheet , Spraying Gun , Spumoni Channel , Adhesive Tape
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 338 | % VD (*) |
| Carboidratos (g) | 40 | % VD (*) |
| Açúcares totais (g) | 8.8 | % VD (*) |
| Aç adicionados (g) | 7.7 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 19 | % VD (*) |
| Gorduras saturadas (g) | 13 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 130 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.