BUTTONS WITH THREAD

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

BUTTONS COLOR SET
BUTTONS COLOR set
Code 33703
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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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.

Decorations

To decorate use a thread made of modeling chocolate and Barbara Decor chocolate decorations:

Buttons Color set (code 33703)

scheme

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