Cherry red Santa

Winter recipe inspiration
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Tartelette

  • Butter 200g
  • Flour 350g
  • Sugar 125g
  • Egg 50g
  • Vanilla 5g
  • Salt 2g
  • Total 732g

Tartelette

Cream up the butter with the sugar and mix in the dry ingredients. Add the egg as last and cool the dough for 4 hours.

Almond cake

  • Flour 100g
  • Almond past 100g
  • Eggs 100g
  • Butter 100g
  • Salt 3g
  • Baking soda 2g
  • Total 405g

Almond cake

Mix all the ingredients til smooth and put the mixture in a piping bag.

White chocolate ganache

  • Sinfonia Cioccolato Bianco 150g
  • Cream 75g
  • Glucose 25g
  • Total 250g

White chocolate ganache

Bring cream and glucose to the boil and pour on the white chocolate, let it set in the frigde for 4 hours.

Cherrymousse

  • Cherry puree 200g
  • Cream 400g
  • Gelatin 5g
  • Total 605g

Cherrymousse

Soak the gelatin in cold water, heat up the cherry puree till 60°C disolve the gelatin in the puree. Whip up the cream til a yogurt thickness and mix it by bit with the cooled down cherry purree.

Amarena cherry jelly

  • Amarena cherry 200g
  • Agar agar 10g
  • Sugar 50g
  • Water 50g
  • Total 310g

Amarena cherry jelly

Bring water, sugar and amarena cherrys to the boil and blend till smooth. Add the agar agar and let in boil for 2 minutes. Poor onto a tray and let in set. Put the set jelly in a foodprocessor untill smooth.

Red glaze

  • Gelatin 18g
  • Water 125g
  • Sugar 225g
  • Sinfonia Cioccolato Bianco 225g
  • Condensed milk 1660g
  • Glucose 225g
  • Clear gel 90g
  • Total 2568g

Red glaze

Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium size pot, bring water, sugar and glucose and cook to 103°C. Stir in the drained gelatin.
Place chocolate in a medium size bowl.
Pour hot sugar mixture onto chocolate and emulsify.
Stir in condensed milk and neutral glaze and colors. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches 35°C. 

Assembly, layout and finishing

Enjoy this exciting recipe.

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