Dessert "Codorníu" with Rosé Sparkling Wine

26.05.2023

Dessert "Codorníu" with Rosé Sparkling Wine

Ingredients for poppy seed sponge

80 g — egg white
47 g — sugar
60 g —almond flour SantoSantaniello
62.5 g — icing sugar
37.5 g — poppy seeds

Ingredients for champagne jelly

130 g — rosé champagne
20 g — water
30 g — sugar
160 g — gelatin

Ingredients for berry tea

30 g — hibiscus tea
200 g — water

Ingredients for strawberry filling

230 g —strawberry puree DiraFrost
15 g —raspberry puree DiraFrost
30 g — rosé champagne
33 g — sugar
1 g — rose water extract
160 g — gelatin
18 g — berry tea infusion

Ingredients for mousse base

130 g —chocolate Callebaut Ruby
60 g —strawberry puree DiraFrost
100 g — rosé champagne
50 g — berry tea infusion
1 g — rose water extract

Ingredients for mousse

230 g — mousse base
160 g — gelatin
80 g — rosé champagne
20 g — sugar
50 g — egg yolk
80 g — ChocolateCallebaut Ruby
290 g —whipped cream 32% Debic

Ingredients for mirror glaze

120 g — water
150 g — sugar
150 g — glucose syrup
100 g — condensed milk 8.5%
185 g —chocolate Callebaut Velvet
160 g — gelatin
2 pcs — coloringMona Lisa Power Flowers red
8 pcs — coloringMona Lisa Power Flowers white

Ingredients for velvet spray mixture

200 g —cocoa butter Barry Callebaut
230 g —white chocolate Callebaut Velvet
7 pcs — coloringMona Lisa Power Flowers white
0.75 pc — coloringMona Lisa Power Flowers blue
1 pc —coloring Mona Lisa Power Flowers red

Ingredients for assembly

4 g — marzipan ribbonsMona Lisa
230 g —white chocolate Callebaut Velvet
0.75 pc — coloringMona Lisa Power Flowers blue
1 pc —coloring Mona Lisa Power Flowers red
White chocolate truffle capsules Mona Lisa

POPPY SEED SPONGE:

Whisk egg whites with sugar until a dense and stable texture is achieved. Fold in the dry ingredients in several additions. Bake at 170°C for 13-15 minutes.

CHAMPAGNE JELLY:

Soak gelatin in cold water. Mix the remaining ingredients in a saucepan and heat to 80°C. Dissolve the gelatin into the mixture, then pour into molds.

BERRY TEA:

Bring to 85-90°C and let it steep for 30 minutes.

STRAWBERRY FILLING:

Place strawberry puree and rosé champagne in a saucepan. Add sugar and heat to 80°C. Dissolve the gelatin, add the tea infusion and rose extract, then pour into molds.

MOUSSE BASE:

Bring strawberry puree, tea infusion, and rosé champagne to 70°C. Pour over the chocolate, mix with a whisk, and blend with an immersion blender. Cover with plastic wrap and cool to 32-34°C.

MOUSSE:

Whisk rosé champagne, sugar, and egg yolk over medium heat until it reaches 80-82°C. Dissolve the gelatin and pour over the chocolate; mix with a whisk and blend with an immersion blender. Combine with the mousse base at 32-34°C. Whip the cream and fold it into the main mixture.

MIRROR GLAZE:

Prepare a syrup from water, sugar, and glucose, boiling it to 103°C. Add condensed milk and pre-soaked gelatin, then pour into a bowl with chocolate. Blend with an immersion blender and cool. Use at 36-38°C.

VELVET SPRAY MIXTURE:

Combine chocolate and cocoa butter, heat to 45°C, add colorings, and blend with an immersion blender.

ASSEMBLY:

Pour the champagne jelly into the insert mold and let it set completely, then pour the strawberry filling on top. Freeze completely. Prepare the mousse, fill the capsule, and freeze completely. Fill the silicone mold 1/3 with mousse, let it set in the freezer, then insert the filling and top up with mousse to the edge. Place the poppy seed sponge (pre-cut with a ring to fit the mold) on top. Freeze completely. Prepare the glaze 24 hours before coating; use at 34-36°C. Coat the frozen dessert with glaze. Coat Callebaut capsules with velvet spray and place them on top of the glazed mousse. Prepare chocolate decorations using Callebaut Velvet; optionally use Mona Lisa marzipan ribbon and decorate with rose petals.

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