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Home / Purple Solution

Purple Solution

Purple Solution

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

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  • Components Of Recipe
  • Black Currant Sponge Cake
  • Cherry Vanilla Insert
  • Black Currant Mousse
  • Black Currant Glaze
  • Assembly

Black Currant Sponge Cake

224g (7.9oz)
500g (17.6oz)
60g (2.1oz)
90g (3.2oz)
50g (1.8oz)

Method of Preparation

  1. Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix on low until all ingredients are incorporated, and then on medium speed for 3 minutes.
  3. Spread onto a ½ sheetpan lined with parchment paper, and bake at 216°C/420°F for 6-7 minutes or until baked.
  4. Allow to cool, and cut into desired shape.

Cherry Vanilla Insert

55g (1.9oz)
40g (1.4oz)
450g (15.9oz)
150g (5.3oz)
450g (15.9oz)
100g (3.5oz)

Method of Preparation

  1. Combine water, PreGel Pastry Gelatin Base, and PreGel Amarena Kirsch Arabeschi and mix well. Place in refrigerator to set.
  2. Place milk in a saucepan and simmer.
  3. Remove from heat and whisk in PreGel 5-Star Chef Pastry Select Pronto Pannacotta.
  4. Whisk in the cold heavy cream.
  5. Pour into a shallow container, and place in the refrigerator until chilled and set.
  6. Once set, place the pannacotta into the bowl of a stand mixer fitted with the whisk attachment.
  7. Whip the pannacotta on high until light and fluffy.
  8. Lightly fold the pannacotta and the cherry mixture together, until there is a ribbon of the cherry mix running through the pannacotta.
  9. Pipe into silicon insert molds and freeze.

Black Currant Mousse

150g (5.3oz)
200g (7.1oz)
1000g (35.3oz)
100g (3.5oz)

Method of Preparation

  1. Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
  2. Whip on high speed until it reaches the soft peak stage.
  3. Use as desired.

Black Currant Glaze

800g (28.2oz)
40g (1.4oz)
as desired

Method of Preparation

  1. Mix all ingredients gently until well combined.
  2. Use as desired.

Method of Preparation

  1. Pipe Black Currant Mousse into desired silicone molds.
  2. Push frozen Cherry Vanilla Insert into the mousse.
  3. Place cut Black Currant Sponge Cake on top, and lightly press until it is just below the surface of the mold.
  4. Using an offset spatula, clean the mold of excess mousse, and place the mold in the freezer.
  5. Once frozen, unmold desserts, place on a glazing rack and return to freezer.
  6. Warm the Black Currant Glaze to about 35°C/95°F.
  7. Remove the desserts from the freezer and glaze.
  8. Return the tray to the freezer for a few minutes to set the glaze.
  9. Move individual desserts to desired serving tray.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
Contact The Chef
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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