Enjoy a medley or fresh flavour with this luscious blend of vanilla orange sponge, raspberry and rose jelly accompanied with a white chocolate mousse and chocolate coating. The delightful blend of citrus, floral sweetness and creamy indulgence provides a delectable flavour to be savoured.
Vanilla orange sponge cake
Ingredients115g butter 65g cream cheese 2 pcs eggs 140g plain flour 7g baking powder 1g salt | MethodWhisk butter with sugar in a mixer until a creamy consistency is obtained. Add cream cheese, mix and then add eggs one by one, constantly stirring. Add the vanilla paste and orange paste and finally, the flour mixed with baking powder and salt. Spread the mass on a baking tray lined with baking parchment and bake at 160°C for about 15 minutes. After cooling cut into desired shapes. |
Raspberry and rose jelly
Ingredients54g Sucranna caster sugar (1) 19g Sucranna caster sugar (2) 27g lemon juice 10g Irca rose paste | MethodHeat up the raspberry puree, glucose syrup and sugar (1) to 40°C, then add the pectin with sugar (2) and mix it all together. Add the lemon juice and boil it for about 2 minutes. Add the rose paste at the end and cool it down. |
White chocolate mousse
Ingredients125g milk 12g Gelita bronze leaf gelatine 60g water 250g Barima Artisanal White chocolate 29% 250g whipped cream 32% fat | MethodSoak gelatine in cold water. Boil the milk, add soaked gelatine and pour it over the chocolate. Mix well and then gently blend with whipped cream. Pour half of the mousse into the silicone mould, insert frozen raspberry jelly, add another part of the mousse and cover it with a vanilla-orange sponge cake. |
Elastic
Ingredients200g Sosa rose water flavour drop 30g Sosa elastic | MethodBring to boil the water with sugar and Elastic. Add the sheet of edible gold and blend. Pour onto a clean metal plate. Leave aside to cool and cut into desired shapes. |
Chocolate coating
Ingredients350g Barima Artisanal White chocolate 29% 100g vegetable oil Peach Fuzz colour | MethodMelt chocolate, add vegetable oil and colour, and mix it thoroughly. Dip frozen mousse into the chocolate coating. Decorate with white chocolate pieces and peach flowers. |
Recipe courtesy of Barbara Luijckx
