Deposit the heated jelly onto the sponge drops and allow to set.
Dip the jelly side of the cake into tempered Belcolade Selection M. Once set top with 3g of tempered Belcolade Noir Selection CT and press with a frozen CT Stamp.
Plant Based Sponge Drop
Using a planetary mixer and beater, combine the ingredients and mix for 2 minutes on slow speed.
Scrape down and mix for 3 minutes on medium speed.
Deposit 8g drops on to a silpat lined baking tray.
Baking time:18m
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Closed
Orange Jelly
Combine the jelly ingredients and heat to 80c stirring to ensure a smooth finish.
Discover
Related recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
