The Purple Waltz - Puratos

Ingredients

Working Method

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

Cassis Cremeux

Soak gelatin into water for 5 minutes
Boil puree and cook with egg and sugar until 82’C
Warm gelatin and fold into mixture

Ivory Chocolate Mousse

Boil the milk and pour into Belcolade Blanc Selection, stir well until smooth texture
Whip up the whipping cream and fold into mixture
Lastly melt the gelatin and fold into mixture

Chocolate Glaze

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

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