Circle of Love

1. heart-shaped cake

a. Raspberry Confit

c. Assembly

Preparation:

- Into a heart-shaped silicone mold, pipe the Yoghurt White Chocolate Mousse with the frozen Raspberry Confit at its center and freeze
- Unmold the cake and spray red coloring (1:1 cocoa butter coloring and white chocolate) on the frozen cake to create a velvet effect
- Keep aside for further use

2. MASCARPONE, WHITE CHOCOLATE & RASPBERRY CAKE

a. Raspberry Cremeux

Ingredients:

Preparation:

- Boil the raspberry puree with the egg yolks, eggs and sugar
- Add the bloomed gelatin into the mixture and mix using a hand blender until emulsified
- Pour into a silicone mold until 3 mm thick, then freeze it

b. Lime & Almond Biscuit

Part A ingredients:

Preparation:

- Prepare the stencil of your choice and put it on a silpat
- Combine all ingredients until smooth, and then spread part A on top of the stencil
- Freeze it until the pattern is set

Part B ingredients:

Preparation:

- Whip the eggs, sugar, honey and lime zest until pale in color
- Fold in all the dry ingredients and then fold the cream in
- Melt the butter and white chocolate together
- Slowly fold the melted butter and chocolate into the batter
- Pour the batter onto the tray laid with the pattern
- Bake at 170°C for around 12 minutes
- After cooled, remove the silpat and wrap the biscuit in plastic wrap to prevent drying

c. Mascarpone & White Chocolate Whipped Ganache

Ingredients:

Preparation:

- Heat the 75-gram cream and mascarpone. Pour onto the white chocolate, then directly add glucose and blend using a hand blender until emulsified
- Add the 220-gram cold cream and mix until well combined
- Cover the mixture with plastic wrap. Note that the plastic wrap needs to touch the surface of the mixture to prevent it from drying out. Let it rest overnight in the chiller
- Whip the mixture before using it to decorate

d. Assembly

Preparation:

- Cut the Lime & Almond Biscuit into a 13 cm x 5 cm rectangle and roll it into the ring
- Pipe the Mascarpone & White Chocolate Whipped Ganache inside the rolled biscuit, then put the frozen Raspberry Cremeux inside
- Freeze it until frozen, approximately 2 hours

3. plating

a. Parmesan Cheese Sable

Ingredients: 

Preparation:

- Cream the butter with icing sugar and salt in a mixing bowl using the paddle attachment
- Add in the eggs slowly, don’t forget to scrape the sides of the bowl
- Add in the flour, almond powder and parmesan cheese powder while mixing until well combined
- Cover the dough with plastic wrap and refrigerate for 30 minutes
- Roll the sable dough as thin as possible (2-3 mm) in between 2 parchment paper
- Cut the dough into the shape of the tart ring and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring
- Poke the dough gently all the way through with a fork
- Bake at 160°C for around 12 minutes

b. Raspberry Coulis

Ingredients:

Preparation:

- Mix sugar and pectin in a bowl
- Heat the raspberry puree and glucose in a saucepan, then put in the sugar and pectin mixture. Cook on medium heat while stirring until it reaches 102°C
- Add citric acid into the saucepan and mix well, then immediately pour into the small silicone dome mold as an insert for the heart-shaped mold

c. Assembly

Preparation:

- Spray tempered (30°C) pink cocoa butter coloring onto the plate covered with your stencil of choice as a decoration
- Put the Parmesan Cheese Sable on top of the plate
- Add the Mascarpone, White Chocolate & Raspberry Cake on top of the Sable
- Put a chocolate disc on top of the biscuit
- Put the Heart-Shaped Cake on top, decorate with gold leaf and chocolate ring decoration
- Decorate the plate by piping the Raspberry Coulis