Hemisphere with Rum Raisins
Hemisphere with Rum Raisins — a Zeelandia recipe in 7 components. Uses Zeelandia Sponge Mix ZL, Plain – 25 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (dark sponge disc)
- 10 min
- mixing speed (dark sponge disc)
- high
- baking temperature (dark sponge disc)
- 180 °C
- baking time (dark sponge disc)
- 45 min
- mixing time (light sponge disc)
- 10 min
- mixing speed (light sponge disc)
- high
- baking temperature (light sponge disc)
- 180 °C
- baking time (light sponge disc)
- 45 min
- mixing time (shortcrust base)
- 3 min
- mixing speed (shortcrust base)
- low
- baking temperature (shortcrust base)
- 190-200 °C
- baking time (shortcrust base)
- 12 min
- cooling temperature (mousse, before folding in cream)
- 35 °C
Ingredients
Dark sponge disc
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 425 g |
| Eggs | 285 g |
| Water | 28 g |
Light sponge disc
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kg | 265 g |
| Eggs | 200 g |
| Potato starch | 25 g |
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Special | 445 g |
| Cocoa | 50 g |
| Butter | 220 g |
| Eggs | 25 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 500 g |
| Sugar | 500 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat), to be whipped | 1580 g |
| Cream (30% fat), to be boiled | 1800 g |
Rum raisin filling
| Ingredient | Quantity |
|---|---|
| Fruitful Malaga | 1200 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 1200 g |
| BT Piórko 1 pack | 0.28 opk |
Method
Assembly order: 1. Shortcrust base 2. Mousse 3. Dark disc 4. Rum raisins 5. Mousse 6. Light disc 7. Mousse 8. Light disc 9. Mousse 10. Decoration.
- Dark sponge disc
Mix all ingredients on high speed for about 10 minutes (using a whisk). Pipe the batter up to the rims of the moulds.
- Light sponge disc
Mix all ingredients on high speed for about 10 minutes (using a whisk). Pipe the batter up to the rims of the moulds.
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll out the shortcrust bases.
- Soaking syrup
Boil the water with the sugar and cool. Sprinkle the syrup over the light and dark discs.
- Mousse
Whip the chilled cream (1580 g). Bring the cream (1800 g) to the boil, pour it over the chocolate and combine thoroughly. Cool to about 35 °C and gently fold in the whipped cream. Divide the mousse into four parts. Pipe a part of the mousse into hemisphere-shaped silicone moulds (using a piping bag), press in a light disc soaked with syrup. Pipe in another part of the mousse, press in the second light disc, and spread the third part of the mousse on top.
- Rum raisin filling
Pipe the Frutafill onto the mousse placed in the hemispheres, press in the dark discs and spread the remaining mousse on top. Freeze.
- Decoration
Decorate as desired. Cover the hemispheres with a thin layer of Paletta Cold Choco and place them on the shortcrust base.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.