Flower in the shade
The linden not only offers medicinal properties but also brings a taste of comfort in the shade of a tree, especially as the cities continue to grow.
The point here is that each year the population and the cities grow, throwing a shadow over everything below. Linden is a sustainable tree that is able to grow and flourish even in the shadow.
Recipe
Noisette sponge
| Ingredients | Preparation |
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Mix in the cuter until smooth paste |
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Prepare noisette butter |
Cool to 50 °С, add to the previous mixture and mix again thoroughly until smooth |
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Whip the meringue |
Carefully add to the mixture |
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Add sieved |
Carefully mix the batter Pour in a silicon frame and bake at 150 °C for 20–25 minutes Cool and cut d5 cm round cuts
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Streusel
| Ingredients | Preparation |
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Mix |
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Mix the dough, finely grate through and bake the crumbs on baking sheet at 150 °C for 25 minutes Leave to cool and then mix with tempered chocolate |
Cover the round-cut sponge with streusel and place in a hemi-sphere mold Leave to stabilize |
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Sauteed pear
| Ingredients | Preparation |
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Peel and cut fresh pear 1*1 macedoine |
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Add |
Slightly caramelize in a sauté pan |
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Add linden water |
Cook until liquids evaporate Cool |
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Pear & linden marmalade
| Ingredients | Preparation |
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Mix
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Heat up to 40 °С |
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Add |
Bring to a boil |
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Add |
Cook for 3 minutes Leave to cool completely |
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Linden jelly
| Ingredients | Preparation |
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Mix linden water, sugar and vegetable gelatin |
Bring to a boil, pour in round moulds (diameter 3 cm) and leave to set |
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Pear ganache
| Ingredients | Preparation |
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Bring to a boil |
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Pour over chocolate and gelatin |
Mix with blender until smooth |
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Add cool |
Mix with blender until smooth, cover with film and leave to stabilize |
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For Assembly and Finishing
Take pre-made sponge & streusel hemisphere shells and add pear marmalade and sauteed pear. Then cover with linden jelly and Guayaquil 64 % chocolate plate. Cover the chocolate plate with pear ganache and decorate with Alunga 41 % chocolate decor and linden jelly.
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