Red Velvet Batik


Working Method

Cookies Base
  • Soften the butter, then add in all the ingredients and mix until the cookies dough has developed.
  • Spread the dough on the dough sheeter to 3mm thick.
  • Cut the dough into squares using a roller cutter.
  • Bake at 180°C for 20 - 25 minutes.

White Chocolate Ganache
  • Heat the whipping cream until 70°C.
  • Pour onto Belcolade Selection Blanc CT and mix well using hand blender.
  • Spread on the cookies base layer by layer.

Raspberry Jelly
  • Mix well the Topfil Raspberry and water.
  • Melt the gelatine mass, add into the mixture, and mix well.
  • Pipe it into the silicone sphere mould and freeze it.

Topping Cream
  • Mix both ingredients in the mixing bowl with whisk attachment, whip until stiff peak.
  • Pipe it onto the assembled dessert.

About this recipe

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