Pink Collection

A pink bouquet inspired by aromatic summer flowers. The flavour of roses and cherries combined with delicate white chocolate mousse and decorated with our sophisticated Rose Collection balls.

RecipePhoto

Used products and decorations

PINK PEARL

Code 331062

LYCHEE

Code 331044

MAGNOLIA

Code 331063

CHOCOLATE WHITE 29%

Code CHB28XXB3

ROASTED BLANCHED ALMOND 100% 1KG

Code 6103

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Recipe

ALMOND SPONGE CAKE

Ingredients:

2 pcs.Eggs

140 gSugar

40 gBarima Artisanal Almond paste 100% / roasted blanched (code 6103)

60 gVegetable oil

100 gMilk

170 gPlain flour

5 gBaking powder

Preparation:

Whisk the eggs with sugar until white foam is obtained. Add almond paste, vegetable oil, milk, sifted flour and baking powder. Spread it on a tray lined with baking parchment and bake at 160°C for 18 minutes. Once baked, cut out the desired shapes.

CHERRY JELLY

Ingredients:

250 gCherry puree

80 gSugar (1)

4 gPectin

40 gSugar (2)

5 gCitric acid

Preparation:

Heat cherry puree with sugar (1) to 40°C. Add pectin mixed with sugar (2). Boil it for 5 minutes all together and then add citric acid. Pour mixture into the moulds and freeze.

CHOCOLATE ROSE MOUSSE

Ingredients:

165 gCream 32% fat

25 gGelatine

125 gWater

200 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

38 gConcentrated rose paste

500 gWhipped cream 32% fat

Preparation:

Soak gelatine in cold water. Bring the cream to boil, add soaked gelatine and pour it over white chocolate. Stir until chocolate melts, add the rose paste and gently blend it with whipped cream. Put half of mousse into a silicone moulds, insert cherry jellies, add remaining mousse and cover it with almond sponge cake. Freeze. Coat frozen mousses with Barima Artisanal Pink velly spray (code AP0379RS)

Decorations

Barbara Decor Pink Pearl (kod 331062)
Barbara Decor Lychee (kod 331044)
Barbara Decor Magnolia (kod 331063)