COMPOSITION
- Sponge cake of Mascarpone Quescrem
- Strawberry and rose water gel
- Mousse of Quescrem Yogurt Concentrate
- Red glaze
ASSEMBLY
Cut out two hearts of the sponge cake of Mascarpone Quescrem for the inside of the cake.
In the same mold, place the sponge cake base and on top a 0.5 cm layer of the strawberry and rosewater gel.
Repeat the same process to have two layers of each element. Freeze and set aside.
In the silicone mold place ¾ parts of mousse of Quescrem Yogurt Concentrate fixing it well to the walls of the mold with the help of a spatula.
Place the previous assembly in the center of the mold and smooth with the mousse.
Freeze.
Finally, glaze. Always keep the preparation completely frozen and the glaze at 30- 35ºC.
MASCARPONE QUESCREM SPONGE CAKE
(Weight for a 60 x 40 cm sheet) 1000 g
Ingredients (1 kg)
Mascarpone Quescrem 106 g
Whole milk 106 g
Sunflower oil 85 g
Egg yolk 140 g
Loose flour 74 g
Corn starch 35 g
Egg white 335 g
Sugar 116 g
Cream of tartar 3 g
Process
- Mix Mascarpone Quescrem with the milk and heat to 60º C.
- Then add the egg yolk and sunflower oil and mix well.
- Add the flour together with the corn starch and mix until no lumps remain.
- On the other hand, make a French meringue with the egg whites, sugar and cream of tartar at 70% air.
- Mix to the previous base.
- Pour the mixture into a 60 x 40 cm tin, provided with a Silpat mat and a double tin.
- Bake in the oven at a temperature of 170º C.
STRAWBERRY AND ROSE WATER GELÉE
Ingredients
Strawberry puree 302 g
Pectin NH 5 g
Agar-agar 2 g
Glucose syrup 85 g
Sugar 65 g
Lemon puree 30 g
Rose water 11 g
Process
- Heat the strawberry puree with the glucose syrup and the agar-agar in a saucepan.
- When the mixture reaches 40ºC, add the sugar mixed with the yellow pectin.
- Add the lemon puree and rose water and continue cooking for one minute until bubbling.
QUESCREM CONCENTRATED YOGURT MOUSSE
Ingredients
Yogurt Concentrate Quescrem 415 g
Cream 35% fat 300 g
Milk 30 g
Sugar* 100 g
Egg whites 100 g
Gelatin 10 g
Water for gelatin 50 g
*If it is going to be frozen for a long period, it is advisable to replace 50 g of sugar with dextrose, due to the negative cold behavior of sugar. This dextrose will be used to make the meringue.
Process
- Heat the milk with half the sugar.
- When the sugar is completely dissolved, add the gelatin, previously hydrated.
- Add the above mixture to the Quescrem Yogurt Concentrate and mix well.
- Make a meringue with the egg whites and the other half of the sugar.
- Add the meringue to the previous mixture.
- Incorporate the lightly whipped cream and mix homogeneously.
- Use immediately.
RED CHOCOLATE GLAZE
Ingredients
Condensed milk 144 g
Water 108 g
Sugar 215 g
Glucose syrup DE44 215 g
Water (2) 87 g
Gelatin sheets (200º Bloom) 15 g
White chocolate coating 216 g
Red coloring 5 g
Process
- Put the gelatine leaves in the water (2) to hydrate.
- After 20 minutes, heat the mixture in the microwave until it melts. Allow to gel.
- On the other hand, heat the water, sugar and glucose in a saucepan. Let it rise to 103ºC.
- Pour the mixture over the condensed milk, gelatin mass, coloring and chocolate coating. Emulsify.
- Leave to gel for 24 hours at +4º C. To glaze, heat the mixture to 40º C, work with a blender and glaze pieces at 30º-35º C.
