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DINARA

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Ingredients

For 2 servings

Chocolate sponge cake (1 60 x 40 cm baking sheet)

245 g egg white

120 g sugar

50 g Debic Crème Butter

205 g dark chocolate, 66%

55 g egg yolk

Crunch

125 g shortbread crumbs (chocolate and neutral)

35 g feuilletine

25 g beurre noisette

35 g hazelnut praliné, 50%

Red berry jelly

10 g gelatine powder

400 g red berry puree

100 g violet sugar (98 g granulated sugar

+ 12 drops of violet essence)

Ruby® crémeux

225 g milk

15 g sugar

15 g corn starch

50 g egg yolk

36 g gelatine mass (1:5)

150 g Ruby® chocolate

200 g Debic Cream with Sugar

7 g rose water

Namelaka (Japanse whipped ganache)

265 g milk

1 vanilla pod

50 g inverted sugar

425 g white chocolate Velvet

40 g gelatine mass (1:5)

575 g Debic Cream 35%

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Cream with Sugar 1L

  • Firm structure
  • Nice white colour
  • Airy with a full cream taste
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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

Chocolate sponge cake

Beat the egg whites with the sugar until it forms soft peaks.

Melt the Crème Butter with the chocolate.

Add the liquid egg yolks to the whipped egg whites and fold in the butter and chocolate mixture with a spatula.

Spread onto a baking sheet covered with baking paper.

Bake at 220°C for 8 minutes.

Crunch

Crumble the shortbread pieces and mix with the feuilletine.

Melt the beurre noisette with the praliné and add.

Mix and spread immediately on the sponge cake.

Keep refrigerated.

Red berry jelly

Sprinkle the gelatine powder over half of the cold puree, mix and set aside for 30 minutes.

Warm the second half of the puree with the violet sugar to 70°C and mix with the first half of the puree.

Blend using a hand blender and divide into Silpat®.

Freeze.

Ruby® crémeux

Prepare a pastry cream with the milk, sugar, corn starch and egg whites.

Mix immediately with the gelatine mass and the Ruby® chocolate.

Beat the Cream with Sugar lightly together with the rose water, and fold into the preparation with a spatula (35-40°C).

Spread on silicone mats and freeze.

Namelaka (Japanese whipped ganache)

Heat the milk with the split vanilla pod and the inverted sugar and let it soak for 10 minutes, covered.

Remove the pod and pour the warm milk over the white chocolate and the melted gelatine mass.

Let stand for one minute, then emulsify with a hand blender.

Add the liquid Cream, mix very briefly and refrigerate for at least 12 hours.

Handle like a whipped ganache.

Assembly

Beat the namelaka until it forms soft peaks and carefully pour into the bubble moulds.

Press the berry jelly first and then the Ruby® crémeux into it and cover with the chocolate sponge cake with crunch.

Freeze.

Unmould and spray with an equal mixture of white chocolate, cocoa butter and grapeseed oil (1:1:1).

Decorate with red berry jelly, flowers and a crown.

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