Total Weight: 0.960
Group Saffron crumble
Ingredient
KG
0.550
0.020
Butter
0.200
Total Weight: 0.770
Total Weight: 0.400
Group Puff pastry
Ingredient
KG
1.000
Egg yolk
0.120
Salt
0.015
Water
0.600
Wheat flour
1.300
Total Weight: 3.035
Total Weight: 2.900
- Mix water, eggyolks salt and flour. Roll out and fold 2x3 and 2x4. Chill well between folding.
- roll out the pastry 2 mm and prick it well. Bake in 180 degree for 20-25 minutes.
- Soak the raisins with rum preferable a couple of days before usage.
- Mix Multicake with butter and saffron to crumbles. Roast in 180 degree to dry and golden crumbles.
- Blend Saphire and mulled wine. Heat until desolved and fill immediately in siliconmoulds.
- Mix water and Fond Royale and add the raisins. Fold in the lighty whipped cream in portions. Fill up 1cm thick in a capsule. Put in freezer.
- When the mousse is deepfrozen lay it on topp of a sheet of puff pastry. Put another layer of puff pastry and a frozen mousse. Finish with the last sheet of puff pastry. Cut to desired sizes and put a mulled wine jelly together with saffron crumble on top.
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