Categories
Cakes Chocolate

Stone Shaped Dessert


Italian meringue

Ingredients

30 g water
90 g sugar

60 g egg whites

Preparation

Cook water and sugar to 118 degrees. Meanwhile beat egg whites until soft
peaks.
Pour over the syrup slowly.
You can freeze the leftover for up to 1 month.

Ruby chocolate mousse

Ingredients

45 g raspberry puree
4 g lemon juice
11 g Ruby Chocolate
2 g gelatin
20 g Italian meringue
56 g heavy cream Preparation

Whip heavy cream to soft peaks (90%)
Warm raspberry puree and lemon juice to 40°C.
Add ruby chocolate and melt to 35°C.
Add gelatin and mix well.
Fold Italian meringue into puree-mixture.
Fold in whipped cream, fill up the small silicon ball mold and freeze for at least 4 hours.

Coconut mousse

140 g coconut pulp
6 g Malibu or Rum
4 g gelatin
125 g heavy cream
31 g Italian meringue
10 g coconut cubes, dried (optional)

Preparation:

Whip heavy cream to soft peaks.
Mix coconut pulp and rum together. Add melted gelatin. Fold in heavy cream, Italian meringue
and coconut cubes. Pour coconut mousse into a piping bag with a round tip and fill ¾ into the low poly silicon mold.
Unmold the small ruby chocolate mousse balls and press them inside the coconut mousse.
Freeze for at least four hours.

Crumble

50 g flour
50 g ground coconut
50 g sugar
75 g cold butter, in small pieces

Preparation

Knead all ingredients by hand until everything is just combined.
Put crumbles on a baking tray with baking paper.
Bake at 175°C for approx. 18 minutes.
Crush until you have nice crumbles.

Cocoa butter layer

Ingredients

130 g cocoa butter
130 g white couverture
x Silver food colouring

Preparation

Melt both ingredients separately in microwave or over a bain-marie.
Mix everything together and make sure it’s 45 degrees.
Dip the frozen hemispheres into the cocoa butter.
Let it set (takes a few seconds) and place it on your plate.

Garnishing

I added some pineapple leaves to the stone, but you can also make them out of green colored chocolate. Add some ground coconut, crumbles, mango cubes and you’re done.

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