Bejeweled Pig
level 2
SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.
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Recipe components
Callebaut® ingredients
Almond Sesame Crust
Ingredients | Preparation |
---|---|
| Melt it. |
| Mix them together. |
Roll the dough out and bake it to golden brown color. |
Dacquoise
Ingredients | Preparation |
---|---|
| Mix and whip into meringue. |
| Add them and mix smooth. |
Bake at 160°C. |
Beet Mousse
Ingredients | Preparation |
---|---|
| Heat the beet puree. |
Pour it into the puree and mix smooth. | |
| Let it cool down to 35°C and then fold cream into it. |
Red Currant Filling
Ingredients | Preparation |
---|---|
| Mix smooth. |
| Boil them up. |
Pour in the mixture of agar and sugar and boil up. |
Ruby Raspberry Mousse
Ingredients | Preparation |
---|---|
| Boil up. |
Pour gelatin blocks into chocolate and make it into ganache. | |
| Let the ganache cool down to 35°C and then fold cream into it. |