CHRISTMAS BALL

A unique dessert, perfect for Christmas. The shape of the bauble and the tempting combination of flavours, including moist sponge cake with nuts and dried fruit, banana filling with rum and mousse based on white chocolate and cinnamon, create a truly festive atmosphere.

RecipePhoto

Used products and decorations

Dark and gold star chocolate decorations for Christmas

STARS DARK-GOLD

Code 33714

STARS

Code 33952

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Recipe

CHRISTMAS SPONGE CAKE

Ingredients:

200 gButter

10 g Lemon zest

100 g Candied fruit

200 gSugar

150 gRaisins

150 gAlmonds, walnuts, hazelnuts (dried fruits)

20 gHoney

300 gFlour

4Eggs

100 gCognac

100 gCandied Cherries

15 gBaking powder

2 gSalt

Preparation:

Soak the fruits in cognac for 3 hours. Beat the butter with sugar, honey and lemon zest until a creamy consistency. Add the eggs one by one without stopping whisking. Sift the flour with baking powder and combine with the butter. Strain the fruit to remove excess liquid and sprinkle with two tablespoons of flour. Add to the dough. Spread the dough on a baking tray lined with parchment paper. Bake in an oven at 170 ° C for about 15 minutes. Cool down, optionally the top of the dough can be smeared with cognac.

BANAN FILLING

Ingredients:

500 gFresh bananas (skinless)

50 gLemon juice

100 gDark rum

15 gGelatin

75 gWater

Preparation:

Soak the gelatin in water and reserve. Boil all ingredients and mix well, add the soaked gelatin. Pour into a mold and freeze.

CHOCOLATE MOUSSE WITH CINNAMON

Ingredients:

240 gCream 32%

20 gGelatin

100 gWater

480 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)

600 gWhipped cream

10 gGround cinnamon

Preparation:

Soak the gelatin in water. Boil the cream. Pour over the chocolate, add gelatin, ground cinnamon and mix well. Cool down the ganache to about 30 degrees and combine with the whipped cream to form a mousse. Pour part of the mousse into the mold, put in the frozen banana filling, pour in the rest of the mousse. Cover with baked Christmas biscuit and freeze.

SHINIE COATING

Ingredients:

150 gWater (1)

300 gSugar

300 gGlucose

200 gCondensed milk

20 gGelatin

100 gWater (2)

300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)

10 gTitanium White

Preparation:

Soak the gelatin in the water (2). Make a syrop to 103 degrees with water (1), sugar and glucose. Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add titanium and red colorant. Cover and reserve in the fridge for at least 12 hours. For using heat up in microwave until it melts, mix with blender. Coat the frozen cakes using this coating at 30 degrees.

Cover the first part of the frozen cake with the shining coating, and cover the second part with Barima Artisanal red Velly Spray (code AP0379RO).

Decorations

To decorate, use a red chocolate headband and chocolate Barbara Decor decorations:

Alfa 3D code (33821)
Sirius 3D code (33820)
Stars code (33952)
Stars dark-gold code (33714)
Ecru pearls code (9923)