Monolove
Closing biscuit, Sesame base, Fruit jelly, Chocolate mousse and Glaze — a Zeelandia recipe in 5 components. Uses Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (closing biscuit)
- 4 min
- mixing speed (closing biscuit)
- low
- baking temperature (closing biscuit)
- 230 °C
- baking time (closing biscuit)
- 4 min
- mixing speed (sesame base)
- low
- mixing time before adding water (sesame base)
- 1.5 min
- baking temperature (sesame base)
- 180 °C
- baking time (sesame base)
- 8 min
- glazing temperature (glaze)
- 38 °C
Ingredients
Closing biscuit
| Ingredient | Quantity |
|---|---|
| Eggs | 175 g |
| Oil | 175 g |
Sesame base
| Ingredient | Quantity |
|---|---|
| Sezamki (sesame biscuit mix) | 250 g |
| Margarine (80% fat) | 65 g |
| Water | 25 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Jabłko Prażone (roasted apple filling) | 500 g |
| Roasted almonds | 200 g |
| Sugar | 50 g |
| Butter | 25 g |
| Ground cloves | 1 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat), to boil | 150 g |
| Cream (30% fat), chilled, to whip | 350 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 350 g |
| Cream (30% fat) | 120 g |
| Sugar | 20 g |
| Glucose syrup | 205 g |
| Gelatine | 15 g |
| Water | 75 g |
Method
- Closing biscuit
Mix all ingredients on low speed for about 4 minutes using a flat beater.
- Closing biscuit
Spread the mass evenly into a frame of about 30 x 40 cm. Bake at 230 °C for about 4 minutes (with steam in the oven). Cool. Cut out about 20 biscuits about 5 cm in diameter.
- Sesame base
Mix all ingredients except the water on low speed using a flat beater; after about 1.5 minutes add the water gradually. Mix until combined.
- Sesame base
Roll the dough out to a thickness of about 0.2 cm. Cut out about 20 biscuits about 8 cm in diameter. Bake at 180 °C for about 8 minutes.
- Fruit jelly
Heat the sugar over a low heat to a caramel of a nice straw colour. Then add the butter and the almonds and cook together briefly. Transfer the finished mass onto a silicone mat to cool. Lightly crush the cooled caramelised nuts in a robot coupe.
- Fruit jelly
Combine the roasted apple with the almonds and the ground cloves. Pipe the apple mixture (using a piping bag) into Silikomart silicone moulds (SQ015) in the shape of mini hemispheres about 3.5 cm in diameter and about 2 cm deep. Freeze.
- Chocolate mousse
Whip the chilled cream (about 350 g). Bring the cream (about 150 g) to the boil and pour it over the Arabesque chocolate. Gently combine with the whipped cream. Pipe the mousse (using a piping bag) into Silikomart silicone moulds (SQ003) in the shape of hemispheres about 7 cm in diameter and about 3 cm deep. Place the fruit jelly on the chocolate mousse and press down with the tea biscuit. Freeze.
- Glaze
Soak the gelatine in cold water. Bring the sugar, glucose syrup, cream and cocoa to the boil. Pour over the Arabesque chocolate and combine thoroughly with the liquefied gelatine and the Paletta Cold using a blender. Cool to about 38 °C and glaze the frozen individual desserts.
Place the glazed individual desserts on the sesame biscuits. 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.