
Used Cacao Barry products
Recipe components
Assembly
Trim red spinach sponge to the size of 2.5 x 5.5 x2 cm (w x l x h). |
Red spinach soft cake
Ingredients | Preparation |
---|---|
| Mix together with a food mixer |
| Make a French meringue |
Fold the French meringue into the red spinach mix. | |
| Spread to the size 28 x 36 cm. |
Pomegranate jelly
Ingredients | Preparation |
---|---|
| Cook to 65-70°B. |
Praliné Feuilletine base
Ingredients | Preparation |
---|---|
| Melt together |
Fill 25g into the the mold, leave until set. |
Earl grey Alunga™ cream
Ingredients | Preparation |
---|---|
| Infuse together |
| Pour over |
| At 40°C, add |
Alunga™ milk chocolate glaze
Ingredients | Preparation |
---|---|
| Cook to 103°C |
| Deglaze with |
| Then add |