Quintessence of Winter

Ingredients

Method

1. 1
   Sponge

   Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Deposit the batter into a frame measuring 60 x 20 cm. Bake at 180°C for about 20 minutes. Cool. Cut out 4 discs 15 cm in diameter.

2. 2
   Fruit jelly

   Soak the gelatine in 40 g of orange juice. Bring the 300 g of orange juice, prunes, rosemary and grated zest to the boil, add the soaked gelatine. Blend everything to a smooth pulp. Spread 150 g of this mass into each of 4 rings 15 cm in diameter, then press the previously cut sponge discs on top. Freeze.

3. 3

   Chocolate shavings: temper the chocolate, pour it onto a marble slab and spread thinly. When the chocolate begins to crystallise, scrape it with a spatula to form flakes or shavings. Chill.

4. 4
   Chocolate mousse

   Soak the gelatine in water. Bring the 300 g of cream to the boil together with the spices, add the soaked gelatine, stir and pour over the chocolate. Blend everything. Whip 750 g of cream. Combine the prepared ganache with the whipped cream in two portions. Pour about 400 g of mousse per piece into 4 frames up to about 3/4 of their height and sprinkle the previously prepared chocolate shavings in the centre, 15 g per piece. Then sink in the previously prepared frozen discs, pressing gently down to the height of the frames. Freeze.

5. 5
   Glaze

   Bring the cream, glucose syrup and sugar to the boil. Use the hot liquid to melt the gelatine and pour it over the chocolate, add the colouring and Paletta Cold. Blend. Unmould the cakes from the frames and turn them over. Glaze the frozen cakes at a temperature of about 35°C.

6. 6
   Decoration

   Mix all ingredients at low speed for about 3 minutes (using a flat beater). Roll out the shortcrust dough to a thickness of about 0.4 cm, cut out 4 discs 16 cm in diameter. Cut decorative stars of various sizes out of them. Bake at 190°C for about 10 minutes. Cool. Place the shortcrust decorative discs on top of the cake.