Lemon Sponge - Blackcurrant & Blackberry Coullis - Crunchy Almond Layer - Yoghurt Mousse - Yoghurt Glaze - Yoghurt Marshmallow

COMPOSITION

1) Lemon Sponge
2) Blackcurrant and blackberry coullis
3) Crunchy Almond Layer
4) Yoghurt Mousse
5) Yoghurt glaze
6) Yoghurt Marshmallow

INGREDIENTS2.png

Baking Powder 7gr
Blackberry puree 500gr
Butter 82% OLYMPIA 125gr
Confectioners' flour 245g.
Crystalized Sugar 817gr
Decorgel White 1000 gr
Delifruit Blackcurrant FRUIBEL 400gr
Egg COCOVITE 225gr
Egg whites COCOVITE 75gr
Egg Yolks COCOVITE 150gr
Fond Neutral SUCREA 210gr
Fresh Cream 35% OLYMPIA 975gr
Gelatine leaves 22gr
Gel Belnap Neutral FRUIBEL 200gr
Glucose SUCREA 145gr
Honey 90gr
Inverted Sugar SUCREA 15gr
Lemon Zest 2gr
Milk 3.5% 120gr
Peryo Yoghurt GIUSO 5gr
Red colouring SUCREA
Roasted Crushed Almonds 160gr
Salt 3gr
Strained Yoghurt 900gr
Syrup 100gr
Vanilla 10gr

Process

1) Lemon sponge (for 6 bases)
Beat 225gr eggs COCOVITE with the sugar. Add 15gr inverted sugar SUCREA and whip for 12 minutes. Add 135gr Fresh Cream OLYMPIA, 2gr lemon zest, 3gr salt, 2245gr Confectioners’ flour, and 7gr baking powder. Combine. Empty the mixture into a ring size 18cm and bake for 12 minutes at 180°C.

2) Blackcurrant and blackberry coulis (for 6 bases)
Heat 100gr syrup and add 10gr softened gelatin leaves. Add 500gr Blackberry puree and 400gr Delifruit Blackcurrant. Combine. Empty 170 gr of the mixture into a form 16cm.

3) Crunchy Almond layer (for 6 desserts)
Heat 45gr glucose SUCREA, 125gr butter 82% OLYMPIA, 40gr fresh cream OLYMPIA and 150gr crystallized sugar. Combine. Add 160gr roasted crushed almonds and red coloring SUCREA. Fill a Flexipan form diameter approximately 16cm with 80gr of the mixture and bake for 12 minutes at 160°C.

4) Yoghurt Mousse
Beat 150gr egg yolks COCOVITE. Heat the 45gr water with 90gr crystallized sugar and 90gr honey. Pour the syrup in the egg yolks (make pâte á bombe) and whip till the mixture has cooled down. Heat 120gr milk 3.5%, pour 210gr Fond Neutral SUCREA and incorporate into the pâte á bombe. Incorporate 900gr strained yoghurt and 800gr whipped fresh cream 35% OLYMPIA.

5) Yoghurt Marshmallow
Heat the 250 gr crystallized sugar with 100gr glucose SUCREA and 75gr water to 130°C. Beat 75gr egg whites COCOVITE adding the 12gr sugar and incorporating the syrup we have made. When the mixture has reached 120°C, add 12gr softened gelatine leaves and 5gr Peryo Yoghurt GIUSO. When the mixture has developed the correct texture, we pipe onto baking paper.

6) Yoghurt glaze
Heat 220gr water with 200gr Gel Belnap Neutral FRUIBEL and pour to 1000gr Decorgel White. Add 30gr Peryo Yoghurt GIUSO and 10gr Vanilla. Combine. Glaze at 35°C.                                                                                                                                          

Put the Lemon Sponge in a form, a part of the yoghurt mousse, the crunchy almond layer, the Blackcurrant and blackberry coulis and close with the rest of the yoghurt mousse. Freeze. Glaze and decorate with the yoghurt marshmallow.