Berry Cassis Mascarpone Verrines -

Blackcurrant Jelly

5 gram per glass → 120 → 2.5 recipes → 145 pieces

95 gram Water

35 gram Blackcurrant Puree

35 gram Sugar

5 gram Gelatine Powder (bloomed with 25 grams of iced water)

2 gram Citric Acid

120 gram Neutral glaze

Instructions:

• Heat the water, blackcurrant puree, sugar, and citric acid to 50°C.
• Add the melted gelatin and stir until completely dissolved.
• Add the neutral glaze and mix until well combined.

Raspberry Blackcurrant Cream

10 gram per glass → 120 → 8 recipes → 144 pieces

20 gram Raspberry Puree

30 gram Blackcurrant puree

10 gram Sugar

0.35 gram Gelatine Powder (bloomed with 1.75 grams of iced water)

25 gram Embassy Zen White Chocolate Couverture 33%

60 gram Mascarpone

35 gram Whipped Cream

Instructions:

• Bring the raspberry puree, blackcurrant puree, and sugar to a boil.
• Add the melted gelatin, then pour the mixture over the Embassy Zen White Chocolate Couverture 33%. Stir until smooth and emulsified.
• Add the mascarpone and emulsify using a hand blender until smooth.
• Fold in the whipped cream until well combined

Basic White Sponge

1 tray → 36 pieces → 3 recipes

5 pcs Whole Eggs

50 gram Milk

55 gram Low Protein Flour

37.5 gram Oil

40 gram Sugar

1.5 gram Salt

3 gram Lemon Juice

Instructions:

• Separate the whole eggs into egg yolks and egg whites.
• Combine the egg yolks, milk, oil, sifted flour, and salt until smooth.
• Whisk the egg whites with the sugar until soft peaks form.
• Gently fold the meringue into the egg yolk mixture until just combined.
• Spread the batter evenly onto a 30 × 30 cm baking tray lined with parchment paper.
• Bake at 150°C for approximately 8 minutes.

Choco Crunchy Streussel

5 gram per glass → 120 → 3 recipes (123 pcs)

1 gram Salt

40 gram Unsalted Butter

20 gram Light Brown Sugar

10 gram Inulin

50 gram Medium Protein Flour

9 gram Cocoa Powder

40 gram Almond Powder

10 gram Embassy Continental Blend Dark Chocolate Couverture 75%

10 gram Cocoa Butter

Instructions:

• Combine all the ingredients, except the chocolate and cocoa butter, until a crumbly dough forms.
• Bake at 160°C for approximately 20 minutes until crisp.
• Melt the cocoa butter and Embassy Continental Blend Dark Chocolate Couverture 75% together. Pour over the baked streusel and mix until evenly coated.

Berry Red Tea Leaves Whipped Ganache

15 gram per glass → 120 → 8 recipes → 144 pieces

5 gram Berry Red Tea Leaves

7.5 gram Water

35 gram Milk

0.75 gram Gelatine Powder (bloomed with 3,75 grams of iced water)

70 gram Embassy Zen White Chocolate Couverture 33%

165 gram Whipped Cream

15 gram Fresh Lemon Juice

Instructions:

• Infuse the berry red tea leaves in the water and milk for 20 minutes, then strain.
• Reheat the infused liquid if necessary, then pour it over the bloomed gelatin and Embassy Zen White Chocolate Couverture 33%. Emulsify using a hand blender until smooth.
• Add the fresh lemon juice and blend until fully incorporated.
• Add the cold cream and mix until well combined using a hand blender.
• Cover with cling film, ensuring it is in direct contact with the surface, and refrigerate overnight.
• Whip to medium peaks before piping.

Assembly (Bottom to Top)

1. Choco Crunchy Streusel
2. Basic White Sponge
3. Raspberry Blackcurrant Cream
4. Blackcurrant Jelly
5. Berry Red Tea Whipped Ganache