Chocolate in RED - Puratos

Ingredients

	Grams
Red Velvet Cake
Tegral Satin Crème Cake Red Velvet	500
Eggs	200
Water	100
Oil	175
Red Velvet Cake total	975
Fillings
Paloma Bavarois Neutral Gelatin Free	125
Raspberry Puree	500
Fillings total	625
Coating
Milk	160
Dairy Cream	160
Egg Yolk	60
Belcolade Lait Selection Blocks O3X5/G	500
Dairy Cream	460
Coating total	1340

Chocolate in RED

Composition

Tegral Satin Creme Cake Red Velvet
Paloma Bavarois NeutralGelatin Free
Belcolade Lait SelectionO3X5/G
Miroir Glassage Neutral

Working Method

Assembling

Cut 4 rounds of 14 cm in the tegral satin red velvet and put it in the same rings. (one per ring).
Pour the raspberry jelly and put the ring in the freezer.
When it’s frozen put the insert on the bottom into the ring of 16 cm and pour the mousse on top.
Put it in the freezer. When it’s set melt the Miroir Glassage milk at 35°C and glaze the mousse.

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