Composition
- La Rose Noire Fruity Tart Shell – Strawberry
- La Rose Noire Chocolate Universe – Crater
- La Rose Noire Dark Chocolate Comet
- Pistachio Ganache
- Strawberry Compote
- Strawberry Mousse
- Pistachio Almond Sponge Cake
- Red Glaze
Pistachio Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 100 gr |
| Glucose | 20 gr |
| Ivoire White Chocolate,35% cocoa | 125 gr |
| Pistachio Paste | 25 gr |
Method
Bring the cream and glucose to a boil. Gradually pour on the melted chocolate, stirring in the center with a rubber spatula to create a smooth and elastic core
of emulsion. Add the pistachio paste and mix using a hand blender.
Strawberry Compote
| INGREDIENTS | MEASUREMENT |
|---|---|
| Strawberry Puree | 129 gr |
| Frozen Strawberry | 51 gr |
| Inverted Sugar | 39 gr |
| Pectin NH | 3 gr |
| Sugar | 10 gr |
| Gelatine Sheet | 3 gr |
| Yuzu Juice | 3 gr |
Method
Heat the strawberry puree, frozen strawberry, and inverted sugar to 40°C. Add the mixed sugar and pectin. Bring the mixture to a boil and add the gelatine and yuzu juice.
Strawberry Mousse
| INGREDIENTS | MEASUREMENT |
|---|---|
| Strawberry Puree | 140 gr |
| Raspberry Puree | 60 gr |
| Gelatine Sheet | 6 gr |
| Ivoire White Chocolate, 35% cocoa | 100 gr |
| Semi-Whipped Cream | 180 gr |
Method
Heat the puree to 40°C. Add the gelatine and mix. Pour the mixture into the melted chocolate (45°C). Mix using hand blender until smooth. Combine into the semi-whipped cream.
Pistachio Almond Sponge Cake
| INGREDIENTS | MEASUREMENT |
|---|---|
| Icing Sugar | 147 gr |
| Almond Powder | 147 gr |
| Whole Egg | 74 gr |
| Egg Yolk | 79 gr |
| Egg White | 270 gr |
| Sugar | 99 gr |
| Cake Flour | 118 gr |
| Pistachio Paste | 99 gr |
Method
Mix the icing sugar, almond powder, whole egg, egg yolk and slowly add-in the pistachio paste. On a separate bowl, whisk the egg white and sugar until firm. Combine both mixture together carefully and mix until smooth. Finally, add the sifted flour, portion by portion, into the mixture. Bake on a silicone mat at 210°C for approximately 7 minutes.
Red Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 285 gr |
| Water | 72 gr |
| Glucose | 100 gr |
| Cream 35% | 310 gr |
| Skimmed Milk Powder | 72 gr |
| Gelatine Sheet | 10 gr |
| Neutral Glaze | 50 gr |
| Red Coloring | q.s. |
Method
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and red coloring. Blend and set aside at 4°C.
