Ingredients

Group Bourbon Sponge
Ingredient
KG
PETTINA SPONGE MIX COMPLETE
0.250
Whole Eggs
0.250
Water
0.055
BAKELS DAIRY BLEND (melted)
0.063
Bourbon
0.007
Vanilla Bean
-
Total Weight: 1.625
Group Lemon & White Chocolate Bavarois
Ingredient
KG
Fresh Milk
0.240
Heavy Cream
0.060
Egg Yolk
0.105
White Granulated Sugar
0.090
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.200
Lemon Pulp
0.060
Sugar
0.045
Lemon Zest
0.006
Gelatin Mass
0.014
CREMESS SUPERIOR
0.420
Water (ice cold)
0.420
Vanilla Bean
-
Total Weight: 2.660
Group Limoncello syrup
Ingredient
KG
Water
0.150
Sugar
0.150
Limoncello
0.050
Total Weight: 0.350
Group Jellyfied Insert
Ingredient
KG
BAKELS LES FRUITS 50% POMEGRANATE
0.200
Gelatin Mass
0.006
Bols Strawberry
0.010
Total Weight: 0.216

Method

How to do it:

1. In a mixing bowl, put Pettina Sponge Mix Complete, Whole Eggs and Water. Mix in full speed for 7 minutes. Temper and fold the melted butter, bourbon and vanilla bean.
2. Deposit in a flexipan mold or sheet tray and bake at 185-195C for 16-20 minutes.
3. Cool down and cut in circles then set aside.
4. For the Bavarois, Boil the milk and heavy cream with the vanilla bean.
5. Whip slightly the egg yolk and sugar, blunt and then cook at 82C, filter and add the white chocolate. Cool down at 25C and add lemon juice, zest and part of sugar.
6. Add the Gelatin mass and then cool down at 22-24°C and add the Cremess whipped cream.
7. For the Limoncello, Make syrup with water and sugar, then cool down and add the Limoncello.
8. For the Insert, Place the Pomegranate and Bols Strawbery in a pot and bring to boil. Add the gelatin mass and pour in a small sphere mould. Chill overnight.

Assembly:
1. Fill the cavities of the Russian Tale mold three-quarters full with the lemon and white chocolate bavarois.
2. Put in each cavity the insert made with pomegranate.
3. Complete with the sponge cake dunked in the limoncello syrup then freeze.

Ingredients

Group Bourbon Sponge
Ingredient
KG
PETTINA SPONGE MIX COMPLETE
0.250
Whole Eggs
0.250
Water
0.055
BAKELS DAIRY BLEND (melted)
0.063
Bourbon
0.007
Vanilla Bean
-
Total Weight: 1.625
Group Lemon & White Chocolate Bavarois
Ingredient
KG
Fresh Milk
0.240
Heavy Cream
0.060
Egg Yolk
0.105
White Granulated Sugar
0.090
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.200
Lemon Pulp
0.060
Sugar
0.045
Lemon Zest
0.006
Gelatin Mass
0.014
CREMESS SUPERIOR
0.420
Water (ice cold)
0.420
Vanilla Bean
-
Total Weight: 2.660
Group Limoncello syrup
Ingredient
KG
Water
0.150
Sugar
0.150
Limoncello
0.050
Total Weight: 0.350
Group Jellyfied Insert
Ingredient
KG
BAKELS LES FRUITS 50% POMEGRANATE
0.200
Gelatin Mass
0.006
Bols Strawberry
0.010
Total Weight: 0.216

Method

How to do it:

1. In a mixing bowl, put Pettina Sponge Mix Complete, Whole Eggs and Water. Mix in full speed for 7 minutes. Temper and fold the melted butter, bourbon and vanilla bean.
2. Deposit in a flexipan mold or sheet tray and bake at 185-195C for 16-20 minutes.
3. Cool down and cut in circles then set aside.
4. For the Bavarois, Boil the milk and heavy cream with the vanilla bean.
5. Whip slightly the egg yolk and sugar, blunt and then cook at 82C, filter and add the white chocolate. Cool down at 25C and add lemon juice, zest and part of sugar.
6. Add the Gelatin mass and then cool down at 22-24°C and add the Cremess whipped cream.
7. For the Limoncello, Make syrup with water and sugar, then cool down and add the Limoncello.
8. For the Insert, Place the Pomegranate and Bols Strawbery in a pot and bring to boil. Add the gelatin mass and pour in a small sphere mould. Chill overnight.

Assembly:
1. Fill the cavities of the Russian Tale mold three-quarters full with the lemon and white chocolate bavarois.
2. Put in each cavity the insert made with pomegranate.
3. Complete with the sponge cake dunked in the limoncello syrup then freeze.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert

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