Youkihi - Puratos

Ingredients

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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