Santa's Bells

SANTA`S BELLS

A themed dessert with a beautiful Santa decoration and a Sun Ball, perfect for the St. Nicholas’ Day. The winter flavour of apple with cinnamon, Irish Cream cheesecake mass and moist sponge cake with pieces of crunchy apples are perfect for celebrating the Santa Claus with friends and family.

VideoRecipePhoto

Used products and decorations

SUN
SUN
Code 331036
SANTA
SANTA
Code 33725
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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Recipe

APPLE SPONGE CAKE
Ingredients:
250 gIcing sugar
250 gAlmond flour
70 gPotato starch
170 gEgg whites (1)
20 g Egg yolk
170 g Egg yolks (2)
100 gSugar
200 gButter
Apple (diced)
Preparation:

Mix the icing sugar with the almond flour, potato starch, egg white (1) and egg yolk in a mixer. Whiskt the egg whites (2) with sugar and gently blend with the first mixture. Add melted butter and mix well. Spread the mass on a silicone mat, add diced apples and bake at 160°C for about 15 minutes.

APPLE JELLY WITH CINNAMON
Ingredients:
500 gApple puree
100 gLemon juice
100 gSugar
30 gGelatine
150 gWater
3 gCinnamon
Preparation:

Soak the gelatine in cold water. Heat up all remaining ingredients until the sugar is dissolved. Add soaked gelatine and mix. Pour into a mould and freeze.

"IRISH CREAM" CHEESECAKE
Ingredients:
250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
250 gCream 30-33% fat
100 gButter
450 gCottage cheese
25 gConcentrated vanilla paste
20 gGelatine
100 gWater
50 gConcentrated Irish Cream paste
Preparation:

Soak the gelatine in water. Melt the chocolate, add boiled cream and soaked gelatine – making ganache. Cool it down and mix with cottage cheese and butter. Add vanilla and Irish Cream pastes. Pour the cheesecake mass into silicone moulds (half capacity), insert frozen apple jelly and fill the moulds with remaining cheesecake mass. Cover with apple sponge cake and freeze.

SHINIE COATING
Ingredients:
75 gWater (1)
150 g Sugar
150 gGlucose syrup
100 gCondensed milk
10 gGelatine
50 gWater (2)
150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
Preparation:

Soak the gelatine in water (2). Make a syrup from sugar, water (1) and glucose at 103°C. Add white chocolate, condensed milk and soaked gelatine. Mix using hand-blender. Coat the frozen desserts with a glaze of about 30°C Red stripe

Decorations

Santa (kod 33725)
Sun (kod 331036)

scheme

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