Igloo Dessert
Sponge, Apple jelly, White chocolate mousse and Suede spray — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 230 °C
- baking time (sponge)
- 7 min
- cooling temperature (mousse, before combining with cream)
- 38-40 °C
- application temperature (suede spray)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Poppy Seed Cake Mix | 500 g |
| Eggs | 225 g |
| Oil | 200 g |
Apple jelly
| Ingredient | Quantity |
|---|---|
| Baked Apple Filling | 250 g |
| Apple juice | 50 g |
| Wine vinegar | 10 g |
| Gelatine | 4 g |
| Water | 15 g |
| Menthol Flavouring Z043/1 | 0.2 g |
White chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 50 g |
| Milk (2% fat) | 50 g |
| Gelatine | 4 g |
| Water | 15 g |
| Cream (30% fat) | 175 g |
Suede spray
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 100 g |
| Cocoa butter | 50 g |
| Titanium white | 10 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Sponge
Spread the mass into a frame of about 40 x 60 cm.
- Sponge
Bake at 230°C for about 7 minutes. Allow to cool.
- Sponge
Cut out eight discs of about 10 cm in diameter.
- Apple jelly
Soak the gelatine in the water.
- Apple jelly
Bring the apple juice to the boil with the wine vinegar. Add the gelatine, the baked apple filling and the flavouring.
- Apple jelly
Pour the jelly into eight round Silikomart silicone moulds (about 40 g each). Freeze.
- White chocolate mousse
Whip the chilled cream. Soak the gelatine in the water.
- White chocolate mousse
Bring the milk to the boil, add the gelatine and mix. Pour over the Arabesque chocolate.
- White chocolate mousse
Cool to about 38-40°C and combine with the whipped cream.
- White chocolate mousse
Dose the mousse evenly to half the height of eight Silikomart "igloo" silicone moulds (about 35 g each).
Assembly: press the apple jelly into the white chocolate mousse and press down with the sponge discs. Freeze.
Assembly: remove the mousse with jelly from the moulds and place on the poppy seed discs.
- Suede spray
Melt the cocoa butter and combine with the Arabesque chocolate. Add the titanium white and blend thoroughly with a hand blender.
- Suede spray
Cool the suede to about 40°C and apply to the frozen cakes with a spray compressor (ready-made suede spray can be used).
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.