Red Spinach Soft Cake

Trim red spinach sponge to the size of 2.5 x 5.5 x2 cm (w x l x h).
Cut pomegranate jelly to the size of 2.5 x 2 x 0.5 cm.
Place jelly and sponge together.
Fill in 40g Early grey Alunga™ cream into silicone mold pillow (SF 165 Silikomart).
Insert sponge and jelly.
Freeze and unmold.
Glaze with Alunga™ milk chocolate glaze.
Place on Praliné feuilletine base.
Decorate with the Force Noire™ texture Chocolate on the mould.

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.
Bake at 160˚C for 17 minutes.

Cook to 65-70°B.

Melt together

Fill 25g into the the mold, leave until set.

Fill 25g into the the mold, leave until set.

Infuse together

Pour over

At 40°C, add

Cook to 103°C

Deglaze with

Then add