Sweet garden

SWEET GARDEN

A beautiful spring monoportion dessert that captivates with its appearance and taste. Light and crispy crust, intense mandarin cremeux, and caramel-rum mousse, finished with Mini Flowers – Colour and Classic, as well as Lime Willow Leaf decorations, perfectly complement any assortment of sweets.

RecipePhoto

Used products and decorations

LIME LEAVES
LIME LEAVES
Code 333308
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Recipe

SHORT PASTRY
Ingredients:
250 gPlain flour
150 gButter
60 gEgg yolks
50 gIcing sugar
Preparation:

Combine the plain flour with the butter in a mixer. Add egg yolks, icing sugar and mix until get the consistency of the dough. Cut into the desired shape and keep in the fridge. Bake in an oven preheated to 180 ° C for about 12 minutes.

CRISPY BOTTOM
Ingredients:
100 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)
50 gRoyal Crispy Flakes Barima Artisanal (code 332461)
100 gBlanched Roasted Almond Paste 100% Barima Artisanal (code 6103)
Preparation:

Mix the crispy flakes with the melted chocolate. Add the almond paste. Cut into the desired shape and keep in the fridge.

MANDARIN “CREMEUX"
Ingredients:
50 gSugar
170 gCream 32%
80 gEgg yolks
5 gGelatin
25 gWater
30 gMandarin concentrated paste
70 gButter
Preparation:

Soak the gelatin in water. Heat the cream, mandarin paste with sugar and egg yolk to 82 degrees. Add the soaked gelatin and butter. Mix with a blender. Pour into molds and freeze.

MOUSSE CARAMEL - RUM
Ingredients:
65 gSugar
100 gMilk
100 gCream 32%
80 gEgg yolk
12 gGelatin
50 gWater
20 gJamaica Run concentrated paste
500 gWhipped cream 32%
Preparation:

Soak the gelatin in water. Whip the cream on medium speed, cover the bowl and put it in the fridge. Mix the yolks with 2 tablespoons of sugar. Pour sugar into a pot and heat it over medium heat. Bring it to the caramel color. Take it off the fire. In another pot, heat the milk and cream. Add the hot milk and cream to the caramel and make “English Cream” adding egg yolks. Take it off from the fire. Add the rum paste. Cool to 35 degrees. Add in the whipped cream and mixing slowly. Pour half of the mousse into the silicone mold. Insert "Cremeux Mandarins" and the crispy bottom. Freeze.

SHINE COATING
Ingredients:
75 gWater (1)
150 gSugar
150 gGlucose Syrup
100 gCondensed milk
10 gGelatin
50 gWater (2)
150 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
Green colorant
Preparation:

Soak the gelatin in the water (2). With sugar, water (1) and glucose cook a syrup at 103 degrees. Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add a green colorant to the shine coating and reserve. Use the shine coating at 28 degrees to glaze the mousse.

Cover the frozen mousse with shine coating and put on the short pastry and decorate.

Decoration:

Willow Leaves Lime (code 333308)
Mini Flowers Color (code 33996)
Mini Flowers Classic (code 33995)

scheme

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