Almond and blackcurrant
cake
ingredients :
- 90 g Sugar
- 36 g Honey
- 100 g Eggs
- 110 g Flour
- 4 g Baking powder
- 90 g Butter
- 30 g Sicoly® blackcurrant concentrate
process :
Mix the sugar, honey and eggs. Add the flour and baking powder and then the melted butter and the SICOLY® blackcurrant concentrate. Bake in a silicone baking tin for 10 minutes at 180°C.
Vanilla
chantilly
ingredients :
- 75 g Cream
- 20 g Icing sugar
- 1/2 Vanilla pod
process :
Make a Chantilly and fill the baking tins. Freeze.
Blackcurrant
jelly
ingredients :
- 125 g Water
- 125 g Sicoly® blackcurrant purée
- 1 Vanilla pod
- 40 g Sugar
- 7 g Gelatine
- 35 g Water
process :
Boil the water, SICOLY® blackcurrant puree, vanilla pod and sugar. Add the gelatine-water mixture. Fill the baking tins and freeze.
Chestnut
cream
ingredients :
- 250 g Chestnut paste IMBERT®
- 125 g Chestnut cream IMBERT®
- 60 g Butter
- 10 g Pear brandy
process :
Cream together the chestnut paste and cream. Add the softened butter and then the pear brandy. Fill the baking tins straight away.
Decorations
Chocolate couverture decoration, blackcurrant and gold leaf