Bejeweled Pig

SILIKOMART Truffles Mold -36.192.87.0165 is used in this recipe.

Recipe

Almond Sesame Crust

ingredients	preparation
135g butter	Melt it.
135g Sugar 1g sea salt 115g almond flakes 135g cake flour 60g black sesame	Mix them together.
Roll the dough out and bake it to golden brown color.

Dacquoise

ingredients	preparation
95g egg white 95g inverted sugar 35g sugar	Mix and whip into meringue.
80g almond powder 27g cake flour 20g beet powder	Add them and mix smooth.
Bake at 160°C.

Beet Mousse

ingredients	preparation
400g beet puree 200g gelatin	Heat the beet puree. Add gelatin blocks into the puree.
650g CHR-R35RB1	Pour it into the puree and mix smooth.
750g cream	Let it cool down to 35°C and then fold cream into it.

Red Currant Filling

ingredients	preparation
25g sugar 6g agar	Mix smooth.
390g raspberry puree 225g Red currants	Boil them up.
Pour in the mixture of agar and sugar and boil up.

Ruby Raspberry Mousse

ingredients	preparation
35g milk 45g raspberry puree	Boil up.
35g gelatin 112g CHR-R35RB1	Pour gelatin blocks into chocolate and make it into ganache.
132g cream	Let the ganache cool down to 35°C and then fold cream into it.

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