Youkihi - Puratos

Ingredients

	Grams
Red Velvet Cake Base (40cm X 60cm)
Tegral Satin Crème Cake Red Velvet	666
Eggs	333
Water	80
Oil	333
Red Velvet Cake Base (40cm X 60cm) total	1412
Belcolade Selection White
Belcolade Selection White	200
Fuellentne	200
Oil	66
Belcolade Selection White total	466
Gelee Rose
Lime Juice	16
Raspberry Puree	66
Strawberry Puree	185
Rose Oaste	110
Gelatine	13
Sugar	17
Gelee Rose total	407
Lychee Filling
Vivafil Lychee	120
Egg Yolk	120
Sugar	75
Gelatine	7
Water	34
Unsalted Butter	140
Lemon Juice	4
Lychee Filling total	500
Mousse Chocolate Fromage
Vivafil Lychee	178
Sugar	125
Egg Yolk	52
Gelatine	18
Water	90
Cream Cheese	415
Belcolade Selection White	30
Plain Yogurt	178
Whipped Cream	627
Mousse Chocolate Fromage total	1713
Montage
Miroir Glassage Neutre
Montage total	0

Working Method

Red Velvet Cake Base (40cm X 60cm)

Mix well eggs, oil, water and cake mix.
Spread on to tray about 1cm thick.
Bake at 180°C for 15-20mins.

Belcolade Selection White

Melt the Belcolade selection and oil together.
Mix in Fuellentine.
Spread over the red velvet.

Gelee Rose

Warm and mix puree with (lime juice, bloomed gelatin, granulated sugar).
Put a frame on the velvet sponge and let it flow over it.

Lychee Filling

Cook the anglaise with egg yolk, Vivafil Lychee and sugar.
Remove from heat and add gelatine.
Add in butter and imulsify
Add in lemon juice.

Mousse Chocolate Fromage

Cook anglaise with vivafil lycheee, granulated sugar and egg yolk (up to 83 ℃)
Add the softened gelatin into the anglaise cream.
Add cream cheese and Belcolade white to 2 and blend with hand mixer.
Add plain yogurt to 3 and mix.
Mix with whipped cream.

About this recipe

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