Christmas Ball

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

STAR DARK-GOLD
STAR DARK-GOLD
Code 33714
STARS
STARS
Code 33952
CHOCOLATE WHITE 29%
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)

scheme

SIMILAR DESIGN

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