Summer Breeze
Biscuit base, Mousse and Fruit jelly — a Zeelandia recipe in 3 components, makes 5 rings 17 cm in diameter. Uses Cream Alternative Rosette 12 × 1 L.
- baking temperature (biscuit base)
- 180 °C
- baking time (biscuit base)
- 15 min
- jelly cooling temperature (mousse)
- 18-20 °C
Ingredients
Biscuit base
| Ingredient | Quantity |
|---|---|
| Q´ki | 1000 g |
| Butter (mixed into the crumble) | 150 g |
| Butter (melted, added to the cooled crumbled base) | 220 g |
| Water | 70 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Gooseberry-flavour jelly powder | 210 g |
| Cream Alternative Rosette 12 × 1 L | 400 ml |
| Water | 900 g |
| Icing sugar | 90 g |
| Cream (30% fat) | 400 g |
| Lemon juice | 10 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Gooseberry-flavour jelly powder | 250 g |
| Water | 625 g |
| Kiwi | 600 g |
| Sugar | 100 g |
| Water | 125 g |
Method
- Biscuit base
Mix all ingredients except the butter (220 g) at medium speed (using a flat beater) until a crumble forms.
- Biscuit base
Spread the crumble on a 60 x 40 cm tray. Bake for about 15 minutes at 180°C. Leave to cool.
- Biscuit base
Once cooled, crumble it and combine with the melted butter (220 g). Press the mixture into 5 rings 17 cm in diameter. Press down lightly, aiming for an uneven surface. Set aside to chill.
- Mousse
Dissolve the jelly in hot water and cool it to about 18-20°C.
- Mousse
Whip the chilled cream, Rosette, icing sugar and lemon juice until stiff.
- Mousse
Combine the mass with the setting jelly and mix gently until uniform.
- Mousse
Pour onto the previously chilled bases, about 400 g per piece. Set aside to set.
- Fruit jelly
Peel and chop the kiwi, add the sugar and water. Bring everything to the boil.
- Fruit jelly
Dissolve the jelly in hot water, combine with the kiwi mass and cool.
- Fruit jelly
Pour the setting jelly over the gooseberry mousse, 340 g per piece. Set aside to set.
Decoration: Decorate as desired. Zeelandia recommends the chocolate decorations Bon Ton Daisy (Stokrotka) and Leaf (Listek).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.