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6 - Berries Vanilla

The document provides recipes for Vanilla Mousse, Berries Jelly, Chocolate Almond Sponge, and White Chocolate Glaze, detailing ingredients and methods for preparation. Each recipe includes specific measurements and yields for cakes of various sizes. The instructions are structured step-by-step to guide the preparation process effectively.

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38 views4 pages

6 - Berries Vanilla

The document provides recipes for Vanilla Mousse, Berries Jelly, Chocolate Almond Sponge, and White Chocolate Glaze, detailing ingredients and methods for preparation. Each recipe includes specific measurements and yields for cakes of various sizes. The instructions are structured step-by-step to guide the preparation process effectively.

Uploaded by

vco.osc
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

• Vanilla Mousse

• Berries Jelly
• Chocolate Almond Sponge
• White Chocolate Glaze

[Link]

2
BERRIES VANILLA

VANILLA MOUSSE
Milk 300g
Cream 240g
Vanilla Pod 1 nos
Egg Yolk 240g
Sugar 180g
Gelatin Mass 112g
Italian Meringue 240g
Whipping Cream 270g

METHOD
1. BRING cream, milk and vanilla pod to a boil.
2. Mix egg yolks and and sugar gradually into the hot liquid.
3. Continue cooking to 83⁰C.
4. Add in gelatin mass.
5. Strain and cool down, then fold in Italian meringue.
6. Lastly fold in the semi-whipped cream.

YIELDS
2 nos 7.5 inch round cake

BERRIES JELLY
Blackberry Puree 200g
Raspberry Puree 100g
Strawberry Puree 130g
Sugar 15g
Gelatin Mass 56g

METHOD
1. Warm up all the purees with the sugar in a pot.
2. Mix in the melted gelatine mass.
3. Pour into a mould and freeze.
.
YIELDS
[Link]

2 nos 6 inch round ring

3
CHOCOLATE ALMOND SPONGE
Almond Paste/Marzipan 150g
Whole Eggs 62.5g
Egg Yolk 37.5g
Egg White 137.5g
Sugar 50g
Cake Flour 40g
Cocoa Powder 20g
Dark Chocolate 67% 75g

METHOD
1. Mix almond paste with a paddle attachment. Add in egg and egg yolks slowly
until it forms a smooth paste.
2. Change to a whisk attachment and whip up till it turns fluffy.
3. Make a meringue with egg whites and sugar.
4. Fold the meringue into the almond mixture.
5. Then fold in the sifted dry ingredients.
6. Lastly, mix a portion of the batter with the melted dark chocolate to make
both the textures similar before folding both batters together.
7. Bake in a ring at 165⁰C for 25 - 30 minutes.

YIELDS
2 nos 6 inch round cakes

WHITE CHOCOLATE GLAZE


Water 112.5g
Sugar 225g
Glucose 225g
Condensed milk 150g
Gelatin Mass 126g
White Chocolate 225g
Vanilla Pod 1 nos

METHOD
1. Bring the sugar, water, vanilla pod and glucose to a boil.
2. Add in gelatine mass and condensed milk.
3. Pour over the milk chocolate and emulsify well.
[Link]

YIELDS
3 nos 6 inch round cakes

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