Balloon
1 Dec 2019
Composition
- Base
- Soaking
- Chocolate Creamy
- Cheeze & Yuzu Mousse
- Glaze
1. Base - 30g
Ingredients
Working method
- Mix all the ingredients to make the base for 2 min. at slow speed using a flat beater. Mix another 2 min. at medium speed until a homogeneous batter is obtained.
- Fill ball shape molds of 4 cm diameter. Bake at 170°C for ± 15 min. Unmould and allow to cool down. Put in the freezer.
2. Soaking - 20g
Ingredients
Working method
- Realize a syrup with all the ingredients for soaking.
- Allow to cool down before using.
- Dip the frozen cake ball into it quickly. Set aside.
3. Chocolate Creamy - 10g
Ingredients
Working method
- For the Chocolate Creamy, make a crème anglaise and pour over the chocolate.
- Mix using a hand blender and use a half sphere mould of 3 mm diameter.
4. Cheeze & Yuzzu Mousse - 30g
Ingredients
Working method
- Soak the gelatin in the water.
- Boil the first 5 ingredients and add the soaked gelatin.
- Mix the mascarpone and cream cheese until a smooth texture is obtained.
- While mixing, slowly add the warm mixture. Incorporate the soft whipped cream.
5. Glaze - 5g
Ingredients
Working method
- Heat it to 4°C and dip the balloon into the glaze.
