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Home / Purple Solution
Purple Solution
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced
Recipe Created By: PreGel Professional Training Center
Difficulty: Advanced
- 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
- Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low until all ingredients are incorporated, and then on medium speed for 3 minutes.
- Spread onto a ½ sheetpan lined with parchment paper, and bake at 216°C/420°F for 6-7 minutes or until baked.
- 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
- Combine water, PreGel Pastry Gelatin Base, and PreGel Amarena Kirsch Arabeschi and mix well. Place in refrigerator to set.
- Place milk in a saucepan and simmer.
- Remove from heat and whisk in PreGel 5-Star Chef Pastry Select Pronto Pannacotta.
- Whisk in the cold heavy cream.
- Pour into a shallow container, and place in the refrigerator until chilled and set.
- Once set, place the pannacotta into the bowl of a stand mixer fitted with the whisk attachment.
- Whip the pannacotta on high until light and fluffy.
- Lightly fold the pannacotta and the cherry mixture together, until there is a ribbon of the cherry mix running through the pannacotta.
- 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
- Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
- Whip on high speed until it reaches the soft peak stage.
- Use as desired.
Black Currant Glaze
| 800g (28.2oz) | |
| 40g (1.4oz) | |
| as desired |
Method of Preparation
- Mix all ingredients gently until well combined.
- Use as desired.
Method of Preparation
- Pipe Black Currant Mousse into desired silicone molds.
- Push frozen Cherry Vanilla Insert into the mousse.
- Place cut Black Currant Sponge Cake on top, and lightly press until it is just below the surface of the mold.
- Using an offset spatula, clean the mold of excess mousse, and place the mold in the freezer.
- Once frozen, unmold desserts, place on a glazing rack and return to freezer.
- Warm the Black Currant Glaze to about 35°C/95°F.
- Remove the desserts from the freezer and glaze.
- Return the tray to the freezer for a few minutes to set the glaze.
- Move individual desserts to desired serving tray.