Square

Square

A beautiful monoportion with refined taste, perfect as the dessert for a summer afternoon. Dry chocolate mousse, strawberries and cinnamon go well together and encapsulate the feeling of bliss.

RecipePhoto

Used products and decorations

SQUARE
SQUARE
Code 33932
COCOA EXTRA DARK
COCOA EXTRA DARK
Code 22/24GT781
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

GINGERBREAD SHORT PASTRY
Ingredients:
120 gButter
160 gSugar
80 gPlain flour
80 gAlmond flour
3 gCinnamon
Food liquid colour - Red Barima Artisanal Color (code AP0006RO)
Preparation:

Add the sugar and colorant to soft butter and mix. Add sieved flour, almond flour and cinnamon. Spread a thin layer, cool and cut out 18 rectangles Ø7cm. Bake it at 170°C for 12 minutes.

CHOCOLATE SPONGE CAKE
Ingredients:
110 gEgg yolks
30 gSugar
90 gMilk Chocolate 34% - Barima Artisanal (code CHL35XXC3)
165 gEgg whites
75 gSugar
8 gExtra Dark Cocoa 22/24% - Barima Artisanal (code 22/24GT781)
Preparation:

Whisk the egg yolks with the 30 g of sugar and blend with the chocolate (melted at 45°C). Whisk the egg whites separately with 75 g of sugar. Blend the two mixtures, adding the cocoa. Spread on a tray with a silicone mat and bake at 180°C for 10 minutes. Cut out a small discs when cooled down.

STRAWBERRY JELLY
Ingredients:
375 gFrozen strawberries
100 gSugar
20 gGelatine
200 gFrozen strawberries
Preparation:

Defrost 375 g of strawberries and mix in a blender together with the sugar. Dissolve the gelatine, add to the strawberry puree and heat to 80°C. Pour the mixture into round silicone moulds, add chopped frozen strawberries and freeze all together.

DARK CHOCOLATE MOUSSE
Ingredients:
80 gSugar
20 gWater
90 gEgg yolks
270 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
460 gWhipped cream 30%
Preparation:

Heat up the sugar with water to 118°C and pour hot syrup onto egg yolks while whisking. Blend 150 g of whipped cream in melted chocolate (40°C). Add whisked egg yolks and then the rest of whipped cream and stir it gently.

Coat the frozen mousse with white velvet spray - Barima Artisanal Color (code AP0379NE), then finish with chocolate decorations Filigranes Square – Barbara Decor (code 33932)

scheme

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