Square

A beautiful monoportion with refined taste, perfect as the dessert for a summer afternoon. Dry chocolate mousse, strawberries and cinnamon go well together and encapsulate the feeling of bliss.

RecipePhoto

Used products and decorations

SQUARE

Code 33932

COCOA EXTRA DARK

Code 22/24GT781

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE DARK 72%

Code CHN72XXA3

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Recipe

GINGERBREAD SHORT PASTRY

Ingredients:

120 gButter

160 gSugar

80 gPlain flour

80 gAlmond flour

3 gCinnamon

Food liquid colour - Red Barima Artisanal Color (code AP0006RO)

Preparation:

Add the sugar and colorant to soft butter and mix. Add sieved flour, almond flour and cinnamon. Spread a thin layer, cool and cut out 18 rectangles Ø7cm. Bake it at 170°C for 12 minutes.

CHOCOLATE SPONGE CAKE

Ingredients:

110 gEgg yolks

30 gSugar

90 gMilk Chocolate 34% - Barima Artisanal (code CHL35XXC3)

165 gEgg whites

75 gSugar

8 gExtra Dark Cocoa 22/24% - Barima Artisanal (code 22/24GT781)

Preparation:

Whisk the egg yolks with the 30 g of sugar and blend with the chocolate (melted at 45°C). Whisk the egg whites separately with 75 g of sugar. Blend the two mixtures, adding the cocoa. Spread on a tray with a silicone mat and bake at 180°C for 10 minutes. Cut out a small discs when cooled down.

STRAWBERRY JELLY

Ingredients:

375 gFrozen strawberries

100 gSugar

20 gGelatine

200 gFrozen strawberries

Preparation:

Defrost 375 g of strawberries and mix in a blender together with the sugar. Dissolve the gelatine, add to the strawberry puree and heat to 80°C. Pour the mixture into round silicone moulds, add chopped frozen strawberries and freeze all together.

DARK CHOCOLATE MOUSSE

Ingredients:

80 gSugar

20 gWater

90 gEgg yolks

270 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

460 gWhipped cream 30%

Preparation:

Heat up the sugar with water to 118°C and pour hot syrup onto egg yolks while whisking. Blend 150 g of whipped cream in melted chocolate (40°C). Add whisked egg yolks and then the rest of whipped cream and stir it gently.

Coat the frozen mousse with white velvet spray - Barima Artisanal Color (code AP0379NE), then finish with chocolate decorations Filigranes Square – Barbara Decor (code 33932)