Blue Christmas


Ingredient: Main
Tegral Satin Moist Cake Golden 500
Eggs 200
Water 100
Oil 175
Ingredient: Main total 975
Ingredient: Blueberry Panna Cotta
Topfil Blueberry 250
Milk 200
Cream 150
Sugar 30
Gelantine Powder 35
Ingredient: Blueberry Panna Cotta total 665
Ingredient: Caramel Bavarians
Milk 450
Sugar 45
Yolk 120
Belcolade Blanc Selection Blocks X605/J 300
Gelantine 15
Whipping cream 700
Deli Caramel 500
Ingredient: Caramel Bavarians total 2130
Ingredient: Chocolate Glaze
Water 400
Sugar 550
Glucose 550
Condensed Milk 450
Gelantine Powder 50
Belcolade Blanc Selection Blocks X605/J 650
Blue Color QS
Ingredient: Chocolate Glaze total 2650

Working Method
  • Mix well all ingredients for 3 – 5 minutes until homogenous
  • Bake temperature 180C for 15 – 18 minutes depends on size

Blueberry Panna Cotta
  • Soak the gelantine with water for 5min.
  • Boil all ingredients together except gelantine.
  • Blend the mixture and add in gelantine.

Caramel Bavarians
  • Mix sugar and yolk
  • Cook  milk, sugar and yolk  to around 82’C and then add the Deli Caramel into mixture.
  • Gently fold in the whipping cream into mixture

Chocolate Glaze
  • Soak 250g water with gelantine for 5min.
  • Boil the water , sugar ,condensed milk and glucose.
  • Add the Belcolade into mixture.
  • Incorporate the gelantine base into glaze. Keep the glaze for overnight.
  • Glaze the cake around 31’C to 35’C



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