SANTA`S BELLS

A themed dessert with a beautiful Santa decoration and a Sun Ball, perfect for the St. Nicholas’ Day. The winter flavour of apple with cinnamon, Irish Cream cheesecake mass and moist sponge cake with pieces of crunchy apples are perfect for celebrating the Santa Claus with friends and family.

VideoRecipePhoto

Used products and decorations

SUN

Code 331036

SANTA

Code 33725

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Recipe

APPLE SPONGE CAKE

Ingredients:

250 gIcing sugar

250 gAlmond flour

70 gPotato starch

170 gEgg whites (1)

20 g Egg yolk

170 g Egg yolks (2)

100 gSugar

200 gButter

Apple (diced)

Preparation:

Mix the icing sugar with the almond flour, potato starch, egg white (1) and egg yolk in a mixer. Whiskt the egg whites (2) with sugar and gently blend with the first mixture. Add melted butter and mix well. Spread the mass on a silicone mat, add diced apples and bake at 160°C for about 15 minutes.

APPLE JELLY WITH CINNAMON

Ingredients:

500 gApple puree

100 gLemon juice

100 gSugar

30 gGelatine

150 gWater

3 gCinnamon

Preparation:

Soak the gelatine in cold water. Heat up all remaining ingredients until the sugar is dissolved. Add soaked gelatine and mix. Pour into a mould and freeze.

"IRISH CREAM" CHEESECAKE

Ingredients:

250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

250 gCream 30-33% fat

100 gButter

450 gCottage cheese

25 gConcentrated vanilla paste

20 gGelatine

100 gWater

50 gConcentrated Irish Cream paste

Preparation:

Soak the gelatine in water. Melt the chocolate, add boiled cream and soaked gelatine – making ganache. Cool it down and mix with cottage cheese and butter. Add vanilla and Irish Cream pastes. Pour the cheesecake mass into silicone moulds (half capacity), insert frozen apple jelly and fill the moulds with remaining cheesecake mass. Cover with apple sponge cake and freeze.

SHINIE COATING

Ingredients:

75 gWater (1)

150 g Sugar

150 gGlucose syrup

100 gCondensed milk

10 gGelatine

50 gWater (2)

150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

Preparation:

Soak the gelatine in water (2). Make a syrup from sugar, water (1) and glucose at 103°C. Add white chocolate, condensed milk and soaked gelatine. Mix using hand-blender. Coat the frozen desserts with a glaze of about 30°C Red stripe

Decorations

Santa (kod 33725)
Sun (kod 331036)