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The Drop

The Drop

14 May 2020

Belcolade
Recipe

The Drop

  1. Base
  2. Coating
  3. Chantilly
  4. Decoration

1. Base - 30g

Ingredients

Working method

  1. Mix all the ingredients to make the base for 2 min. at slow speed using a flat beater.
  2. Mix another 2 min. at medium speed until a homogeneous batter is obtained.
  3. Fill 30 g in Silikomart mould SF 149. Bake at 170°C for ± 15 min. Unmould and cool down

2. Coating - 30g

Ingredients

Working method

  1. For the coating, melt the oil and the Belcolade Noir Selection 30% Sugar Reduced at 40°C.
  2. Add the freeze-dried raspberries and use at 35°C by dipping the frozen cake inside.

3. Chantilly - 50g

Ingredients

Working method

  1. For the decoration infuse the ginger and star anise in the warm Festipak for 20 min Pour over the Belcolade Noir Selection 30% Sugar Reduced and the PatisFrance Praliné Intense 69%.
  2. Blend and let set overnight in the fridge.

4. Decoration - 20g

Ingredients

Working method

  1. Whip softly for use.

Nutritional Values (per 100g)