Recepie
50 pieces
120 g Swiss roll, light
Marc de Champagne cream
100 g Alaska-express Neutral
90 g Water, approx. 25 °C
70 g Royal Marc de Champagne
500 g Whipped cream, sweetened
Dissolve Alaska-express Neutral in water, stir in Royal Marc de Champagne and fold in whipped cream.
200 g Nectarine, diced
600 g Jelly with Colorado yellow
Chocolate decoration
125 g White Chocolate
125 g Couverture
Pipe grids on foil, 6 x 18 cm.
Crème Brulée
200 g Crème Française
Art. No. 1392310
150 g Water, approx. 50 °C
650 g Liquid cream
Mix Crème Française with water, stir in the cream, and use immediately.
Decoration
100 g Raspberries, fresh
600 g Raspberries-jelly
Production
Place a laxer of swiss roll in oiled and with icing sugar dusted ring 6,5 cm Ø, 3 cm high.
Fill in the Marc de Champagne cream and leave in the fridge to set.
Fill in nectarines and jelly and leave 1 hour to chill.
Take the desserts out of the rings and surround them with chocolate decoration.
Pour in the Crème Brûlée and leave it to chill.
Fill in the raspberries-jelly and let rest.
Decorate with raspberries and a mint leaf.
