If you are Raspberry lovers then this recipe is for you. This Recipe is made in three parts.
Part 1: Recipe for Vanilla Sponge:
Ingredients required as below:
Delicious Vanilla Premix (Base) 1 kg
Vegetable Oil 50 gm
Water 550 gm
Method:-
- Put the delicious vanilla premix in the bowl, then Add Water at low speed mix for 1 min.
- Scrape the Side and center of mixing bowl for even mixing.
- Now start the mixing in a medium speed for 3 Mins. Slow down the speed, then add oil fold in the mixture. Then bake for 35 mins at 165 degree Celsius.
- After baking cool down the sponge and then slice the sponge , cut the sponge to the required shape.
Part 2: Recipe for Bavarian:
Ingredients required as below:
Milk 400 ml
Grain sugar 50 gm
Egg yolk 6 pcs
Gelatin 14 gm
Passion purees 200 gm
White chocolate 250 gm
Shineroad Tropical Premium Cream 250 ml
Method:
- Boil milk and remove from the fire; mix egg, grain sugar together pour the hot milk in the egg mixture and mix it very well and bring back to fire and cook again to form a custard
- Soak the gelatin in the cold water to get soft
- Boil the passion puree and reduce it half
- Melt the gelatin in the microwave and mix in the custard; mix the passion, white chocolate in the custard
- Cool the custard over the ice bath ,Semi whip the Tropical premium cream and fold the custard in the cream, pour the cream in the mould , then place the rount cut delicious vanilla sponge on the top of the mould, apply sugar syrup and set in the fridge
- Demold and serve cold.
Part 3: Recipe for Passion Fruit and Raspberry Coulis
Ingredients required as below:
Passion fruit puree with seed 200 gm
Grain Sugar 200 gm
Water 100 ml
Method:
- Boil passion fruit puree with first part of sugar and water until it get syrupy consistency and store in the fridge
Raspberry Coulis Recipe:
Ingredients required as below:
Raspberry 200 gm
Grain Sugar 150 gm
Water 75 ml
Method:
- Boil raspberry with second party of water and sugar until raspberry cooked
- Strain the raspberry through sieve to remove all the seeds of raspberry and store the raspberry coulis
Recipe made by Shineroad Chef
Chef
. Vasu Rajan Shanmugavel
Qualified as B.Sc in Hospitality & Hotel Administration from Institute of Hotel management & Catering Technology -Trivendrum.
Specialized in Confectionery with 13 years of experience in bakery Industry.
Expertise in creating Innovative Applications with bakery ingredients.
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