The Passionate Gifts - Puratos

Ingredients

Working Method

Red Velvet Cake Base

Mixing: Mix cake mix, water, oil and egg yolk until homogeneous.
Whip up egg white and sugar on medium speed till soft peak(meringue).
Fold in the meringue into cake batter.
Baking: Bake at 180˚C for about 14-16 minutes.

Cherry Lime

Mixing: Mix all ingredients together.

Ivory Chocolate Cheese

Mixing: Beat the cream cheese until soft.
Then add in lemon juice & lemon zest.
Soak gelatine powder into water for 5 minutes.
Whip up the fresh cream.
Melt the Belcolade Blanc Selection X605/J in gelatine.
Fold in chocolate mixture into cheese mixture.
Lastly fold in the cream.

Custard Cream

Mixing: Mix water and cremyvit together, then let it rest for 2 minutes.
Semi whip the cream.
Beat the custard till smooth.
Incorporate the cream into custard.

Miroir Glaze

Mixing: Warm both glaze with microwave till around 40˚C – 45˚C

The Passionate Gifts

Complexity level:

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