SOFT ALMOND SPONGE
- 665g Powdered almonds
- 530g Caster sugar
- 980g Whole eggs
- 270g Dry butter 84%
- 220g Egg whites
- 130g Caster sugar
- In an electric mixer, mix together the almond powder, the larger portion of sugar and the eggs, then once aerated, incorporate the butter. At the same time, beat the egg whites with the other portion of sugar. Gently mix these two mixtures. Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
STRAWBERRY CONFIT
- 1510g Strawberry pulp
- 250g Glucose syrup
- 450g Confectioners sugar
- 40g Pectin NH
- 150g Lemon juice
- Heat the pulp and glucose to 40°C (105°F). Mix the confectioners sugar with the pectin NH then add it to the heated pulp.
- Bring mixture to a boil, then add the lemon juice. Store in the refrigerator or use immediately.
CREAM MIX
- 30g Confectioners sugar
- 14g Pectin X58
- 1860g milk
- 155g Invert sugar
- 1200g ALMOND INSPIRATION
- Mix the sugar and the pectin X58 together.
- Warm the milk and invert sugar.
- Whisk in the sugar-pectin mixture then bring to the boil, stirring all the while. Gradually pour the hot liquid over the melted Almond Inspiration, stirring vigorously all the while. Immediately mix using an electric mixer to make a perfect emulsion.
ABSOLU SPRAY MIX
- 500g ABSOLU CRISTAL NEUTRAL GLAZE
- 50g water
- Bring the neutral Absolu Cristal glazing to the boil in water.
- Immediately apply using a spray gun at about 80°C (175°F).