By Baptiste Villefranque
Ingredients
Vanilla Sponge Cake
- eggs (300g) 6 pcs
- white sugar 150g
- white flour 150g
Raspberry Jelly
- Raspberry Puree 900g
- white sugar 120g
- pectin Nh 15g
- inverted sugar 56g
- gelatin 20g
Guava Mousse
- Guava Puree 750g
- gelatin 50g
- white egg 90g
- white sugar 180g
- water 60g
- Candia Professional Signature Whipping Cream 35% 450g
Raspberry Chantilly
- Candia Professional Signature Whipping Cream 35% 200g
- raspberry puree 20g
Vanilla Sponge Cake
Whip together eggs and sugar
Slowly add the flour with a spatula until you obtain a smooth mixture
Put the mixture on a tray covered with parchment paper and bake it for 13min at 180°C.
Raspberry Jelly
In a pan, boil the puree with the sugar and the inverted sugar.
Mix pectin with a little bit of sugar and add it to the previous preparation while mixing.
Guava Mousse
In a pan, melt the puree and add in the gelatin.
Let syrup, water and sugar melt together until the mixture reaches 118°C. It is going to create a meringue. Pour on top of the mixture the egg whites until you obtain a consistent meringue.
Incorporate the meringue slowly into the puree, and then finish by incorporating the whipped cream.
Raspberry Chantilly
Whip the cream. Slowly add the puree into the cream.
