Recipes
127 g for about 15 cakes
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Mixture A
119 g raspberry purée
38 g raspberry, chopped
21 g strawberry purée
18 g granulated sugar
3.8 g grenadine syrup
16 g TREHA®︎
2.9 g gelatin sheet, soaked in ice water
0.7 g rose extract
Combine mixture A.
Take a small amount of 1, add TREHA®︎, and heat to dissolve.
Add gelatin and the rest of mixture 1 into 2, and mix. Add rose extract in.
Pour 14 g each into silicone molds 40 mm (1½ inches) in diameter and store in the freezer.
Suppresses water loss from the jelly.
Mixture B
173 g cream cheese
37 g granulated sugar
9 g lemon juice
⅖ lemon, zested
Mixture C
21 g milk
21 g skimmed milk concentrate (27% milk solids)
37 g TREHA®︎
3.2 g gelatin sheet, soaked in ice water
177 g fresh cream (35%), whipped
Combine mixture B.
In a separate bowl, heat mixture C to dissolve TREHA®︎.
Add gelatin into 2.
Add 3 into 1 and mix.
Add whipped cream in and combine.
Enhances the aroma of cream cheese in the mousse.
Mixture D
88 g raspberry purée
88 g strawberry purée
2 g concentrated raspberry juice
50 g granulated sugar
50 g TREHA®︎
8 g gelatin sheet, soaked in ice water
120 g mascarpone cheese
500 g fresh cream (35%)
Combine mixture D.
Take a small amount of 1, add TREHA®︎, and heat to dissolve.
Add gelatin into 2.
Combine mascarpone with fresh cream until incorporated well.
Combine the rest of mixture 1 with 3 and 4 and store in the refrigerator overnight. (The red berry cream can be stored frozen after step 5.)
Suppresses water loss from whipped cream
Reduces quality loss of whipped cream under frozen storage.
Mixture E
135 g cultured butter (unsalted)
67 g powdered sugar
24 g TREHA®︎
43 g whole eggs
Mixture F
43 g whole eggs
215 g cake flour
29 g almond powder
1 g salt
Cream mixture E. Beat the whole eggs and combine together.
Sift mixture B into 1 and mix.
Roll the dough out to 3 mm (⅛ inch) thick. Cut out the dough with
round cutter 55 mm (2 inches) in diameter.Bake in a convection oven at 150℃/300℉ for about 20 minutes.
Brings out the flavor of almonds in the tart and improves crispiness.
140 g whole eggs
Mixture G
100 g almond powder
83 g powdered sugar
32 g cake flour
9 g invert sugar (Trimoline)
Mixture F
90 g egg whites
18 g granulated sugar
18 g unsalted butter, melted
Stir the whole eggs to break them up, add mixture G and mix until the mixture gets thick and white.
Beat mixture H until stiff peaks form.
Add 2 into 1 and mix together. Then add the butter in and mix further.
Spread mixture 3 onto silicone mat to 6 mm (¼ inch) thick.
Bake in a convection oven at 200℃/390℉ for about 5 minutes.
Mixture I
Cocoa butter, as needed
White chocolate, same amount as cocoa butter
Strawberry, redcurrant, rose petals, and thyme, as needed
Cut out the almond sponge with a round cutter 55 mm (2 inches) in diameter to make 15 pieces.
Separately, dust the remaining sponge with powdered sugar (not listed) and cut into 35 x 200 mm (1⅜ x 7⅞ inches) to make 15 pieces.
Line ring molds 65 mm (2½ inches) in diameter by 35 mm (1⅜ inches)
high with sponge 2, attaching the sugar-coated side to the ring.Place the baked tart crust into the bottom of the molds. Melt mixture I and brush it lightly on top.
Place the almond sponge 1 onto 4.
Pipe cheese mousse into the molds. Place the red berry jelly in the center, and pipe cheese mousse again until it reaches just under the edge of the molds. Store in the freezer to set quickly.
Whip the red berry cream and pipe on top of the set dessert, scraping off the excess, using the edge of the mold itself as a guide. This will result in a flat surface. Unmold and garnish with red berry whipped cream, strawberry, redcurrant, rose petals, and thyme.
