Light Cloud Individual Dessert
Sponge, Jelly, Mousse and Suede coating — a Zeelandia recipe in 4 components. Uses Zeelandia Viennese Torte Mix 20 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 170 °C
- baking time (sponge)
- 20-25 min
- cooling temperature (mousse)
- 38 °C
- heating temperature (suede coating)
- 45 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 250 g |
| Eggs | 125 g |
| Margarine (80% fat) | 125 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Strawberries | 200 g |
| Balsamic vinegar | 30 ml |
| Sugar | 10 g |
| NH pectin | 8 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Milk (3.2% fat) | 50 g |
| Gelatine | 15 g |
| Cream (30% fat) | 700 g |
| Prosecco | 200 ml |
Suede coating
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Oil | 100 g |
| Titanium white | 15 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater.
- Sponge
Deposit the mass into a frame of about 20 x 30 cm.
- Sponge
Bake at 170°C for about 20-25 minutes.
- Sponge
Cool and cut into squares with sides of about 5 cm and a thickness of about 0.5 cm.
- Jelly
Boil the strawberries and blend them into a puree. Mix the NH pectin with the sugar.
- Jelly
Bring the strawberry puree to the boil, add the balsamic vinegar and the pectin with sugar.
- Jelly
Deposit into the inserts of silicone moulds (about 20 g per piece). Freeze.
- Mousse
Whip the chilled cream. Soak the gelatine in the milk.
- Mousse
Bring the Prosecco to the boil, add the soaked gelatine and the Arabesque chocolate.
- Mousse
Cool to about 38°C and gently fold into the whipped cream.
- Mousse
Deposit the mousse into Cloud Silikomart silicone moulds (about 90 g per piece), press in the frozen jelly and close the individual dessert with the sponge. Freeze.
- Suede coating
Heat the Arabesque chocolate and the oil to 45°C, add the titanium white and blend.
- Suede coating
Apply to the frozen individual desserts with a compressor.
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.