Recipe library Zeelandia recipe Desserts & mousses4 components

Christmas Bauble Individual Dessert

Name: Christmas Bauble Individual Dessert
Ingredients: 100 g Zeelandia Arabesque White Couverture 29% 5 kg; 90 g Puffed rice; 350 g Cream (30% fat); 350 g Cream (30% fat); 30 g Fresh ginger; 150 g Yuzu; 200 g Neutral Gel Glaze 13 kg (Zeelandia); 150 g Frozen cherries; 50 g Rum; to taste Ground cinnamon; 5 g Rosemary; 5 g Grated orange zest; 200 g Zeelandia Arabesque White Couverture 29% 5 kg; 100 g Oil; to taste Food colouring

Base, Mousse, Cherry jelly and Velvet — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Neutral Gel Glaze 13 kg (Zeelandia).

Christmas Bauble Individual Dessert — Zeelandia recipe photo

melting temperature (velvet chocolate): 45 °C

Ingredients

Base

Ingredient	Quantity
Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg	100 g
Puffed rice	90 g

Mousse

Ingredient	Quantity
Cream (30% fat)	350 g
Cream (30% fat)	350 g
Fresh ginger	30 g
Yuzu	150 g

Cherry jelly

Ingredient	Quantity
Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13kg	200 g
Frozen cherries	150 g
Rum	50 g
Ground cinnamon	to taste
Rosemary	5 g
Grated orange zest	5 g

Velvet

Ingredient	Quantity
Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg	200 g
Oil	100 g
Food colouring	to taste

Method

Base
Melt the Arabesque 29 chocolate. Add it gradually to the rice so that it is fully coated in chocolate. Spread it into 5 cm diameter rings lined with acetate strip (about 10 g each). Leave to set.
Mousse
Bring the cream (350 g) to the boil and infuse it with sliced ginger. Pour the hot liquid over the Arabesque 58 chocolate, add the Yuzu paste and the whipped cream (350 g). Dose the finished mousse into 15 silicone moulds (about 75 g each).
Cherry jelly
Boil the cherries with the rum and season with cinnamon and rosemary. Add Paletta Neutral Gel and blend. Season with orange zest. Dose the jelly into 15 round silicone moulds (about 20 g each). Freeze. Once frozen, place the jelly in the moulds with the mousse.
Velvet
Melt the Arabesque 29 chocolate to 45°C, add food colouring to the desired colour intensity and blend. Spray onto the frozen product using a compressor. Place the product on the puffed rice bases.
Decoration: Decorate as desired.

Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.