Dheeraj Rikhari's Album: Wall Photos

MAIN COURSE:- 3 PEPPER STUFF CHICKEN WITH CREAMY MUSTARD SAUCE & DESSERT:- RED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE.

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DESSERT
RED VELVET CAKE WITH ALMOND & PISTACHIO MOUSSE
(a red velvet sponge with creamy cheese frosting with cream based pistachio mousse and top with almond quenelle & sugar garnishes.)
S.NO ITEM QUNATITY UNIT
1 Butter 50 Gm
2 Sugar 50 Gm
3 Egg 02 No.
4 Flour 50 Gm
5 Red food color 05 ML
6 Mascarpone cheese 25 Gm
7 Butter milk 01 tbsp
8 Vanilla essence 05 ml
9 Whipped cream 25 Gm
10 Pistachio powder 15 gm
11 Almond powder 10 Gm
12 Gelatin 03 Gm
13 Milk 01 Tbsp
METHOD: -
Step 1 (red velvet sponge)
Cream butter and sugar till fluffy then add egg, red color, vanilla essence, flour then pour the mixture in greased round mould then bake in the pre heat oven at 1800 Celsius for 15 min for frosting cream the butter, cheese, sugar then slice the sponge and fill the frosting.
Step 2 (pistachio mousse)
Soak the gelatin and make the sabayon of egg yolk and sugar then add soak gelatin, wiped cream, Pistachio powder then set in the mould with layer of color variation.
Step 3 (almond quenelle)
Boiled milk Add almond powder strain and reduce then add whipped cream and make a quenelle then frozen it.
Step 4 (plating)
Place the red velvet cake in the bottom then neatly place the pistachio mousse and make the almond & sugar garnish to hold the almond quenelle then cover it with caramelized sugar ring & quenelle topped with golden chocolate leave.

TEAM IHM GURDASPUR
DHEERAJ & MOHIT
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