Kiss me

The perfect dessert for a lovely, romantic evening. The combination of the following flavours: lemon, roasted white chocolate, truffles, and cherries, guarantees romantic mood.

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Used products and decorations

OPEN HEART PINK

Code 33700

KISS

Code 33712

MARZIPAN 50%

Code 6160

CHOCOLATE WHITE 29%

Code CHB28XXB3

COCOA BUTTER

Code 2371

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Recipe

GENOESE SPONGE CAKE WITH CHERRIES

Ingredients:

230 gMarzipan 50% Barima Artisanal (code 6160)

160 gEggs

20 g Plain Flour

20 gPotato starch

25 gMelted butter

50 gGrape seed oil

100 gCherries (diced)

Preparation:

Stir the marzipan with a whisk, gradually add eggs and mix until mass is aerated. Then add the dry ingredients and mix, add the melted butter with oil at the end. Put the mass into baking rings (3 x 18 cm) and sprinkle with fresh or frozen cherries. Bake in a convection oven at 175°C for 12 - 15 minutes

CHERRY JELLY

Ingredients:

200 gCherry puree

50 gCherries (diced)

80 gSugar

3 gNH Pectin

1 gCitric acid

Preparation:

Heat the cherry puree to 30ºC. Mix the sugar with the pectin and add to the heated puree. Boil it all together. Remove from heat, add citric acid, diced cherries and mix thoroughly. Pour into a mold and freeze.

LEMON CREAM

Ingredients:

100 gLemon juice

20 gCream 30% fat

50 gButter

80 gGlucose syrup

10 gCorn starch

60 gIcing sugar

110 gEggs

50 gCocoa butter Barima Artisanal (code 2371)

2 g Lemon zest

Preparation:

Mix the lemon juice, zest, cream, glucose syrup, eggs, sugar and corn starch and heat it up to 82°C. Cool down the mass to 40°C, add cold butter and cocoa butter. Emulsify with a blender, pour over the frozen cherry jelly and freeze.

CARAMELIZED WHITE CHOCOLATE MOUSSE WITH PRALINE AND TRUFFLE PASTE

Ingredients:

220 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

220 gCream 30% fat

25 gGelatine

125 gWater

700 gWhipped cream 30% fat

40 gConcentrated praline and truffle paste

Preparation:

Caramelize the chocolate in the oven for 20 minutes at 160°C. Soak the gelatine in water. Boil the cream and pour over the chocolate and soaked gelatine. Blend it all together and add praline paste. Add the whipped cream and mix thoroughly. Pour part of the mousse into the mold, insert the frozen cherry jelly with lemon cream and then pour the remaining mousse on top of insert. Finally, cover it with the cooled and previously cut Genoese sponge cake.

Coat the frozen mousses with Fuchsia Velly Spray Barima Artisanal (code FP039943).

Decoration

To decorate, use Barbara Decor chocolate decorations:

Kiss (code 33712)
Open Heart pink (code 33700)