Blueberry Lemon Dome Yield: 20 Servings American Metric Ingredients Blueberry Gelée 8.8oz 250g Caramanfruit Blueberry Purée (583107) 1.8oz 50g Fresh Blueberries 1.8oz 50g Sugar 0.3oz 8g Sosa Pectin NH (672155) 0.3oz 8g Lemon Juice Combine the blueberry purée and fresh blueberries in a saucepan and bring to a simmer. Whisk together the sugar and pectin, then add to the blueberry mixture. Bring to a boil for 1 minute; remove from heat and whisk in the lemon juice. Lemon Panna Cotta 8.8oz 250g Half and Half 0.9oz 25g Zürimix Panna Cotta Mix (504110) 0.03oz 1g Frutta Prima Lemon Compound (011113) Combine the panna cotta mix with half and half in a saucepan and bring to a rolling boil while stirring constantly. Stir in the lemon compound. Blueberry Mousse 2.5oz 70g Braun Alaska-Express Neutral (633001) 3.5oz 100g Water 17oz 481g Heavy Cream, Whipped 1.1oz 32g Frutta Prima Blueberry Compound (690014) Whisk together the Alaska-Express neutral mix and water. Fold in the whipped cream in three parts and fold in the blueberry compound. Lemon Financier Sponge Cake 7.9oz 225g Egg Whites 4.4oz 125g Granulated Sugar 2 each 2 each Lemon, Zested 4.6oz 130g N.U.T. Almond Flour (204162) 4.4oz 125g Sosa Icing Sugar Powder (672010) 3oz 85g All Purpose Flour 1 each 1 each Frutta Prima Original Bourbon Vanilla Beans (596101), Scraped 2.6oz 75g Butter, Melted In the bowl of a stand mixer fitted with a whip attachment, combine the egg whites with sugar and whip until medium peaks form. Sift the dry ingredients together and fold in to the meringue, along with the lemon zest. Add the scraped vanilla bean to the melted butter and fold the mixture into the batter. Spread evenly onto a flat sheet pan lined with a Silikomart Silkmat (591030) and bake at 350 F/176 C for 12-15 minutes or until done.
Blueberry Glaze 22.9oz 649g Felchlin Choco Brilliant White Mirror Glaze (750071) 3.4oz 97g Frutta Prima Blueberry Compound (690014) As needed As needed Pastry Ideale Gel Color, Violet (586097) Heat the mirror glaze to 95 F/35 C and combine with the blueberry compound in a bowl. Gently mix in the gel color until dissolved, careful not to whisk to avoid bubbles. Assembly As needed As needed PCB Creation Ladybugs, White Chocolate (608247) As needed As needed PCB Creation Bumble Bees, White Chocolate (608249) As needed As needed PCB Creation Daisies, White Chocolate (616319) Dispense the Blueberry Gelée into a Silikomart Micro Dome Mold (5920030402) half way full and freeze completely. Once frozen, dispense a layer of the Lemon Panna Cotta on top and freeze completely. Pipe the Blueberry Mousse into a Silikomart Flexi Half- Sphere Mold (591003), making sure to leave room for the insert. Remove the inserts from the first mold and press into the mousse in the second mold, followed by circle cut-outs of the Lemon Financier Sponge Cake. Scrape off any excess mousse and freeze completely. Remove from the mold and coat with the Blueberry Glaze; garnish with chocolate décor as desired.
Peanut Butter & Jelly Entremet Yield: 4 entremets (1 half sheet frame cut) American Metric Ingredients Peanut Butter Cake 10.6oz 300g Granulated Sugar 2.1oz 60g Brown Sugar 7oz 200g Butter, Softened 4.4oz 125g Peanut Butter 5.3oz 150g Whole Eggs 0.5oz 14g Frutta Prima Vanilla Bean Marinade (069001) 9.9oz 280g All Purpose Flour 0.2oz 5g Baking Powder 0.3oz 8g Baking Soda 0.07oz 2g Salt 10oz 283g Buttermilk In the bowl of a stand mixer fitted with a whip attachment, cream together the sugars, butter and peanut butter. Add the eggs one at a time and mix well, followed by the vanilla marinade. Sift the dry ingredients, then alternate adding the sifted dry ingredients and the buttermilk. Spread the batter evenly onto a sheet pan that is lined with a Silikomart Silkmat (591030). Bake at 350ºF/176ºC for 10 to 15 minutes or until just set. Place a half sheet frame onto the sheet pan and remove excess cake around the edges; set aside to cool. Peanut Butter Cookie 4.9oz 140g All Purpose Flour 0.2oz 5g Baking Soda 0.07oz 2g Salt 4.2oz 120g Shortening 4.2oz 120g Peanut Butter 4.2oz 120g Granulated Sugar 2.6oz 75g Sosa Icing Sugar Powder (672010) 1.8oz 50g Whole Eggs As needed As needed Grape Jam Sift together all of the dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the shortening, peanut butter, granulated sugar and powdered sugar until smooth and creamy. Add the eggs, making sure to scrape down the sides of the bowl until well incorporated, then add the sifted dry ingredients and mix well. Wrap the dough mixture in plastic wrap and refrigerate for at least an hour. Once chilled, roll the dough out on a floured surface and press evenly into two half sheet frames. Bake at 360ºF/182ºC for 8 to 12 minutes or until set. While still warm, spread an even layer of grape jam on the first layer of Peanut Butter Cookie to allow it to stick and then press a layer of Peanut Butter Cake on top. Peanut Butter Crème 28.2oz 800g Heavy Cream 2.8oz 80g Zürimix Crème Brûlée (504108) 3.5oz 99g Peanut Butter Combine the crème brûlée mix and heavy cream in a saucepan and bring to a rolling boil while stirring constantly. Stir in the peanut butter until well combined. Pour a layer of the Peanut Butter Crème over the Peanut Butter Cake and place in the refrigerator until set, then place the second layer of Peanut Butter Cookie on top and allow to freeze completely.
Concord Grape Mousse 4.9oz 140g Braun Alaska-Express Neutral (633001) 7oz 200g Water (68-77 F) 35.3oz 1000g Heavy Cream, Whipped 4.9oz 140g Frutta Prima Concord Grape Compound (690013) Combine the water with the Alaska-Express and mix. Whisk in the concord grape compound and fold in the whipped cream in two increments. Create another layer with the mousse mixture; spread evenly and freeze. Concord Purple Mirror Glaze 5.3oz 150g Frutta Prima Cold Glazing Gel (505080) 0.5oz 14g Water As needed As needed Frutta Prima Concord Grape Compound (690013) As needed As needed Pastry Ideale Gel Color, Violet (586097) Combine all of the ingredients together in a bowl. Add the gel color and mix until well incorporated. Run mixture through a sieve to get rid of any lumps, then spread an even layer on top of the frozen Concord Grape Mousse. Assembly As needed As needed Salted Peanuts, Chopped As needed As needed Red Seedless Grapes As needed As needed Confiseur Amethyst Macaron Shell (589010) Using a blow torch, gently warm the frame on all sides to easily remove the half sheet frame. Cut into 3 in/7.6cm x 1 in/2.5cm rectangles or into 4 square entremets; garnish with peanuts, chocolate décor and macaron shells as desired.
Sweet Cream Plated Dessert Yield: 12 Servings American Metric Ingredients Maracaibo 65% Ganache 12.3oz 350g Heavy Cream 12.3oz 350g Felchlin Maracaibo Clasificado 65% Grand Cru Dark Couverture Coins (750026) In a saucepan, bring the heavy cream to a boil. Pour directly over the couverture coins in a separate bowl and stir to emulsify. Cherry Powder 4.2oz 120g Felchlin Mont-Blanc 31% White Couverture Coins (750030) 0.7oz 20g Maraschino Cherry Juice 3 drops 3 drops Sosa Amarena Cherry Aroma (672735) 10.6oz 300g Sosa Maltosec (672166) Place the couverture coins in a microwave safe bowl and microwave until melted. Add the cherry juice and aroma, using a hand blender to emulsify. In a food processor, combine the maltosec with the chocolate mixture and blend until a powder is formed. Maracaibo 65% Chocolate Cake 2oz 56g Felchlin Cocoa Powder 22-24% Dutch Process (750057) 3oz 85g All Purpose Flour 6oz 170g Egg Yolks 5.3oz 150g Granulated Sugar 6oz 170g Egg Whites 1.2oz 35g Granulated Sugar 2.1oz 60g Butter, Melted 1.2oz 35g Frutta Prima Sweet Cream Compound (690012) Sift the flour and cocoa powder together and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg yolks and first amount of sugar. In a separate bowl, make a meringue with the egg whites and second amount of sugar. Fold the meringue into the whipped egg yolks and then fold in the sifted dry ingredients. Combine the melted butter and compound, then fold gently into the batter, being careful not to deflate it. Spread evenly onto a parchment paper lined half sheet pan and bake at 330 F/165 C until it springs back to the touch. Sweet Cream Ice Cream 10oz 283g Heavy Cream 6oz 170g Milk 4oz 113g Egg Yolks 4oz 113g Granulated Sugar 1.2oz 35g Frutta Prima Sweet Cream Compound (690012) Combine the heavy cream and milk together in a sauce pan and bring to a boil. Whisk together the egg yolks and granulated sugar. Temper the yolk mixture with the hot dairy and return to the sauce pan. Bring the mixture up to 183 F/84 C while continuously stirring. Pass through a sieve and mix in the compound. Chill the mixture overnight before spinning in an ice cream maker.
Sweet Cream Espuma 1oz 30g Sosa Proespuma Cold (672128) 0.9oz 25g Frutta Prima Sweet Cream Compound (690012) 17.6oz 500g Milk Blend all ingredients together using a hand blender for 3 minutes until fully combined. Put into an isi canister and allow to sit overnight. Charge with 2 charges and dispense as desired. Assembly As needed As needed Felchlin Choco Croquantine (750050) As needed As needed Dark Chocolate Decor As needed As needed Maraschino Cherries Using a rectangle metal frame, cut out the Maracaibo 65% Chocolate Cake and place on a parchment paper lined sheet pan, keeping the cake inside the frame. Melt down the choco croquantine and spread an even layer on top of the cake with an offset spatula; place in the fridge for a few minutes to set. Pour the Maracaibo 65% Ganache over the croquantine layer and level off with an offset spatula; allow to set in the refrigerator overnight. Using a blow torch, gently warm the frame on all sides for easy removal and cut into even bars. Plate the dessert as shown, finishing off with chocolate décor and maraschino cherries as desired.