- Mix ground almond, icing sugar, whole egg, and egg yolk together - Whip egg whites with sugar until soft peak - Fold the meringue into the egg yolk mixture - Lastly, fold the cake flour into the egg mixture - Bake in a 30 cm x 30 cm tray with parchment paper on 180 °C for 12 minutes
- Whisk the egg yolk and sugar - Boil the milk, cream, and cassis puree together - Pour to the egg yolk and sugar bowl, keep whisking - Pour back to the pan, keep whisking, and heat up until 60 °C - Turn the stove off, and pour to the jug of white chocolate - Melt the gelatin with the rest of the heat in the saucepan - Blend the mixture well with a hand blender, pour into the mold, and freeze it
3. Cassis Jelly
Ingredients:
200g
Strawberry puree
90g
Cassis puree
4g
Sugar
4g
Pectin
Preparation:
- Mix together the sugar and pectin with a bit of the strawberry and cassis puree mixture - Melt the rest of the strawberry and cassis puree in the saucepan - Whisk in sugar and pectin, then add the rest of the puree and whisk - Heat the mixture until it boils - Pour into the mold and freeze it
- Mix the egg yolk with a bit of milk, and whisk to prevent it from curdling - Boil the rest of the milk in the saucepan - Pour the milk onto the egg yolk mixture and keep whisking - Pour the mixture back into the saucepan on medium heat. Continue to whisk until it is simmering, then turn the heat off - Melt the white chocolate and mix with soft cream cheese - Pour the milk and egg mixture into the chocolate and cream cheese mixture - Melt gelatin with the heat remaining in the saucepan - Add gelatin to the mixture, mix well, then cool it down - After the chocolate and cream cheese mixture cools down, soft whip the cream - Fold the soft whipped cream into the chocolate and cream cheese mixture
- Melt cocoa butter and white chocolate - Blend with a hand blender until well incorporated
6. Assembly
- Cut the sponge into a round shape - Cling wrap the ring that will be used (ring with 16 cm diameter and 5 cm height) - Pipe in the mousse around 2 cm tall - Add in the cremeaux, jelly, and sponge around 1 cm tall each to fill the ring - Freeze in the freezer until all set - De-mold from the ring and freeze it again - Spray with white chocolate spray and décor it with New Year 2022 Chocolate Decoration
