BUTTONS WITH THREAD

A colourful monoportion, perfect for summer. Sweet mousse based on white chocolate with seabuckhorn flavour, delicate sponge cake, tangy raspberry jelly, and crispy cookie which goes perfectly with iced coffee.

RecipePhoto

Used products and decorations for BUTTONS WITH THREAD

BUTTONS COLOR set

Code 33703

CHOCOLATE WHITE 29%

Code CHB28XXB3

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BUTTONS WITH THREAD Recipe

SHORT PASTRY

Ingredients:

1100 gPlain flour

200 gEggs

400 gSugar

8 gSalt

600 gButter

Preparation:

Mix the butter, sugar and salt, add eggs and finally add the flour. Mix all together until smooth. Roll out to a thickness of about 0.5 cm, place between two perforated silicone mats and bake in an oven preheated to 180ᴼC for 12 minutes

ADVOCAAT SPONGE CAKE

Ingredients:

4Eggs

270 gSugar

200 gVegetable oil

200 g Milk

340 gPlain flour

10 gBaking powder

40 gAdvocaat concentrated paste

Preparation:

Whisk the eggs with sugar until obtain a white foam. Add vegetable oil and milk. Then add the sift flour, advocaat paste and baking powder. Mix it well and spread a thin layer on a baking tray lined with baking paper. Bake at 160°C for 12 minutes. After cooling, cut out the required shapes.

RASPBERRY JELLY

Ingredients:

250 gRaspberry puree

80 gSugar

8 gGelatine

40 gWater

Preparation:

Soak the gelatine in water. Boil the raspberry, sugar and add the soaked gelatine. Pour it into molds and freeze.

CHOCOLATE MOUSSE WITH SEA BUCKTHORN

Ingredients:

165 gCream 32% fat

15 gGelatine

75 gWater

200 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

38 gSea Buckthorn concentrated paste

Preparation:

Soak the gelatine in water Boil up the cream, add soaked gelatine and pour it on the white chocolate. Add the sea buckthorn paste and mix. Gently combine with the whipped cream. Fill half of the silicone mold with the mousse. Put the frozen raspberry jelly inside, add the rest of the mousse and cover with advocaat sponge cake. Coat the frozen mousses with shine coating white Barima Artisanal (code 2379) colored in yellow and put them on a baked short pastry bottoms.