Kiss me

Kiss me

The perfect dessert for a lovely, romantic evening. The combination of the following flavours: lemon, roasted white chocolate, truffles, and cherries, guarantees romantic mood.

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Used products and decorations

OPEN HEART PINK
OPEN HEART PINK
Code 33700
KISS
KISS
Code 33712
MARZIPAN 50%
MARZIPAN 50%
Code 6160
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
COCOA BUTTER
COCOA BUTTER
Code 2371
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Recipe

GENOESE SPONGE CAKE WITH CHERRIES
Ingredients:
230 gMarzipan 50% Barima Artisanal (code 6160)
160 gEggs
20 g Plain Flour
20 gPotato starch
25 gMelted butter
50 gGrape seed oil
100 gCherries (diced)
Preparation:

Stir the marzipan with a whisk, gradually add eggs and mix until mass is aerated. Then add the dry ingredients and mix, add the melted butter with oil at the end. Put the mass into baking rings (3 x 18 cm) and sprinkle with fresh or frozen cherries. Bake in a convection oven at 175°C for 12 - 15 minutes

CHERRY JELLY
Ingredients:
200 gCherry puree
50 gCherries (diced)
80 gSugar
3 gNH Pectin
1 gCitric acid
Preparation:

Heat the cherry puree to 30ºC. Mix the sugar with the pectin and add to the heated puree. Boil it all together. Remove from heat, add citric acid, diced cherries and mix thoroughly. Pour into a mold and freeze.

LEMON CREAM
Ingredients:
100 gLemon juice
20 gCream 30% fat
50 gButter
80 gGlucose syrup
10 gCorn starch
60 gIcing sugar
110 gEggs
50 gCocoa butter Barima Artisanal (code 2371)
2 g Lemon zest
Preparation:

Mix the lemon juice, zest, cream, glucose syrup, eggs, sugar and corn starch and heat it up to 82°C. Cool down the mass to 40°C, add cold butter and cocoa butter. Emulsify with a blender, pour over the frozen cherry jelly and freeze.

CARAMELIZED WHITE CHOCOLATE MOUSSE WITH PRALINE AND TRUFFLE PASTE
Ingredients:
220 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
220 gCream 30% fat
25 gGelatine
125 gWater
700 gWhipped cream 30% fat
40 gConcentrated praline and truffle paste
Preparation:

Caramelize the chocolate in the oven for 20 minutes at 160°C. Soak the gelatine in water. Boil the cream and pour over the chocolate and soaked gelatine. Blend it all together and add praline paste. Add the whipped cream and mix thoroughly. Pour part of the mousse into the mold, insert the frozen cherry jelly with lemon cream and then pour the remaining mousse on top of insert. Finally, cover it with the cooled and previously cut Genoese sponge cake.

Coat the frozen mousses with Fuchsia Velly Spray Barima Artisanal (code FP039943).

Decoration

To decorate, use Barbara Decor chocolate decorations:

Kiss (code 33712)
Open Heart pink (code 33700)

scheme

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