2 Feb 2022
In a mixing bowl with a paddle attachment, mix all ingredients together for 5 min. at medium speed.
Pipe 50 g in each cupcake mould.
Bake in a deck oven at 180°C for 25-30 min. open damper.
Pipe 15 gr of Puratos Topfil Finest Cherry 70% in a half sphere silicon mold and freeze.
Whip the Puratos Ambiante cream and the matcha to a stiff peak texture.
Pipe on a tray on top of the Puratos Topfil Finest Cherry half sphere and freeze.
Melt the Belcolade Cocoa Butter and add a few drop of green colouring.
Spray at 28-30°C on the frozen frosting.
In a mixing bowl with a paddle attachment, soften the Puratos Mimetic Incorporation to a creamy texture and incorporate the Puratos Tegral Satin Cream Cake Plant-based.
Laminate at 3 mm and cut out heart shapes.
Bake in a deck oven at 180°C for 12-15 min. open damper
Mix the sifted powder sugar and lemon juice together, add the food colouring to have a light pink shade.
Apply on the baked and cooled down cookie. Keep it to set for two hours before using.
Bring the water and agar agar to a boil and keep simmering for 2 min., then add the glucose and Puratos Mimetic Incorporation and lemon juice.
In a mixing bowl with a paddle attachment, first add the sifted powder sugar, then add the warm liquid and mix.
Adjust the texture by adding more water or powder sugar.
Cover it up and rest for 24 hours before using.
Laminate as thin as possible to cut the flower shape and keep them to dry overnight.
On tray with a Silpat® lined-up with acetate 6x16 cm diameter ring, pour 225 g of cheesecake mousse in the ring. Then press the frozen disc of fruit filling and the lemon cake into the mousse and freeze.
Apply the velvet spray and move it onto the crumble.
For the flower decoration: spread some tempered white chocolate on a granite slab and scrape with small tart ring 8 cm diameter to create the chocolate curls to be assembled together to create the flower.