RecipeWe make difference SIB
INGREDIENTS
Ingredients
Genoise
- egg 670g
- sugar 330g
- Korean Mugwort puree 212g
- Cake flour 400g
- green tea powder 14g
- Butter 180g
- Milk 66g
- Sunflower seed oil 66g
- Rhum 8g
White choco mousse
- White couverture 125g
- Dairy cream 285g
- MASCARPONE 500g 120g
Mugwort mousse
- Korean Mugwort puree 270g
- Milk 90g
- sugar 18g
- GELATINE SHEET 5.4g
- Dairy cream 160g
- MASCARPONE 500g 56g
Assemble
HOW TO MAKE
Method
Genoise
- For 1 pan (60 x 40 Cm)
- Warm egg,sugar, Mugwort puree and mix till 60 degree
- Add the sieved wheat flour + greentea powder
- Add the melted butter, milk, oil, rhum.
- Spread on the pan and bake 190/160 degree for 12 min
White choco mousse
- Melt white chocolate till 40 degree
- Whip dairy cream at 50% whip level.
- Add whipped cream slowly by 3 splitted times.
Mugwort mousse
- Warm milk, sugar, Mugwort puree till 50 degree
- Sieve
- Add the soaked gelatin
- Add 60% whipped cream into the above
Assemble
- Place 1 Cm thickness Genoise in the frame.
- Spread white chocolate mousse and Freeze for 30 min
- Spread Mugwort mousse and place Genoise on top and Freeze
PRODUCTS
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