RecipeWe make difference SIB
INGREDIENTS
Ingredients
Dacouise
- egg white 190g
- sugar 95g
- almond powder 75g
- Hazelnut powder 75g
- Ultra fine sugar powder ( No starch) 65g
- Wheat flour ( cake) 25g
Lemon mousse
- Lemon puree ( No sugar) 100g
- Lemon Zest desired
- Sugar 90g
- Egg 120g
- GELATINE SHEET 2g
- Butter 80g
Lemon cream
- lemon mousse 365g
- GELATINE SHEET 6g
- Dairy cream 250g
Cream cheese mousse
- Pate Bomb 200g
- LUKE 1kg Cream Cheese 250g
- GELATINE SHEET 5g
- Dairy cream 250g
Pate Bomb
- Sugar 160g
- Water 50g
- Egg yolk 140g
Assemble
HOW TO MAKE
Method
Dacouise
- Make meringue with egg white and sugar
- Sieve cake flour,powder sugar,hazelnut powder and then add to Meringue.
- Pipe 14 cm dia disk shape biscuit using 12mm round nozzle
- Bake 170/160 degree for 15~18min
Lemon mousse
- Warm lemon puree, lemon zest.
- Add sugar, egg yolk and boil.
- Add soaked gelatin, butter and cover by the plastic film and cool in the chiller
Lemon cream
- Add soaked gelatin to Lemon mousse
- Fold whipped cream
Cream cheese mousse
- Blend softened cream cheese + Pate bomb
- Add soaked gelatin
- Add whipped cream
Pate Bomb
- -Boil water+ sugar to 121 degree
- -Whick egg yolk and add above sugar syrup slowly
- -Keep whisking till cool down,
Assemble
- Place 14 Cm dia dacquoise at 14 cm mousse ring
- Spread Lemon cream
- Place dacquoise
- Spread cream cheese mousse
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