ART GRILLAGE MONO
Perfect for the carnival. Beautiful colours, different textures, finishes and effective decoration in the form of irregular, broken pieces of Art Grillage sheets. The taste is a classic: pear, chocolate, and caramel.
Whisk the butter with icing sugar and salt. Add the yolks one by one. Then mix with melted chocolate. Separately whisk the whites with sugar and add to the first mixture, gently stirring. Finally, add the flour and baking powder. Put the sponge mass on a 60x40cm baking tray. Bake at 180°C for about 15-18 minutes.
Bring to boil pear puree, add soaked gelatine and pear paste. Pour the mixture into half-sphere silicone mould and freeze.
Bring to boil the water with cream (1). Add soaked gelatine, white chocolate and caramel. Stir it until the chocolate melts and cool it down to about 25°C. Whip the cream (2) and combine both masses. Put the cream into a cylinder mould and insert the pear jelly. Freeze.
Warm up the coating to 45 - 50°C. Add water and colorant and blend it all together. Use the a frozenmousses.
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