Jacopo Brunis’s 2017 and his signature Red Velvet (with recipe)

News

“The year 2017 has been for me a year of a great personal growth. I finished my London adventure, full of satisfactions, and on a personal level with my marriage. In February 2018 I am moving to Shanghai, still working for the same hotel group - at EDITION Shanghai, which is part of Marriott’s Ritz Carlton, again in collaboration with Jason Atherton. I couldn’t be happier.
For me the most important desserts of this year were our red velvet (created for the Shanghai EDITION hotel as the signature dessert), Alaska and chocolate panettone. I love panettone - it is like a Christmas tree for me.
To all of you I am wishing a happy 2018 and best of luck! I am happy to share with you my red velvet.”

Jacopo Bruni

Red Velvet fondant


 
Cream cheese icing


1362g cream cheese
681 g soft butter
681 g icing sugar
vanilla

Whip butter  and  sugar untill light and fluffy, mix with the cream cheese , beat on high speed 5 minutes


Red Velvet cake

1610 g  Flour t45
850 g Soft butter
2285 g sugar
15 eggs
30 g red strawberry colour
70 g Cacao Barry Cocoa powder extra brute
35 g Vanilla extract
30 g salt
1815 g buttermilk
35 g white vinegar
35 g baking soda

Cream butter and sugar, carefully and.gradually add the eggs. Add buttermilk with the colourant alternated with the dry cacao in 3 stages and the vinegar at the end.
160c fan 2 15/20 min, pour 1300gr for tray


Insert

500 g red baked velvet cake
1000 g water
100 g golden syrup

White Chablone

1000 g Cacao Barry Zephyr chocolate
1000 g cacao butter

Blackberry sorbet

110 g mineral water
105 g sugar
51 g glucose powder
5 g super neutrose
13 g lemon juice
1000 g blackberry puree

Mix the powders together add to the boil water, bring to 85C. Cool down to 20C and add lemon juice and berry puree.

BUILDING PROCESS

For one red velvet:

• Place 1x6cm sponge cake disk
• Spread cream cheese frosting
• Place 1x6cm sponge cake disk on top with one fondant insert in the middle
• Spread cream cheese frosting
• Place 1x6cm spongecake disk on top
• Frost the cake with a first coating of cream cheese frosting, with a plain scraper or palette
knife.
• Cool down
Frost with a second coating of cream cheese frosting and decorate with a jagged edge scraper all around the cake, keeping the top plain and smooth.

PLATING

Using a palette knife place the cake in the center of a dessert bowl plate, top with one blackberry on the left hand side of the top. Place a quenelle of blackberry sorbet on the right hand side of the top of the cake, next to the blackberry.
Top the quenelle with 3 chocolate sticks, 18cm long, crossing on top of the quenelle, giving height to the dessert.