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Black currant cream schnitte
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Enfold the upstanding sides along the perforation line.
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Make a bavarois by mixing 1 part of Fruffi Plus with 1 part of firmly whipped cream (1:1).
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Put a thin layer of sponge cake in the schittes strip.
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Pipe the first layer of bavarois on the sponge cake (350 gram).
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Press the second layer of sponge cake on the bavarois.
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Pipe the second layer of bavarois (350 gram) on the sponge cake and press the upstanding sides of the strip firmly against the sides of the pastry.
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Smoothen the bavarois lengthwise with a knife (do not touch the sides of the strip).
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Squirt balls of whipped cream on the sides and place the schnitte strip in the freezer.
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Cut the outer sides of the schnitt straight and divide the schnittes strip on the perforation line.
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Take the schnitte strip from the freezer and plunge the balls in purple coloured Jelfix Mirror Neutral.
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Squirt firmly whipped cream in the middle of the schnitte.
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Place 6 black currants (which have been plunged in Jelfix Mirror Neutral) on the schnitte.
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Decorate the schnitte with 2 galettes.
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No. of |
No. of |
No. of |
No. of |
No. of |
No. of |
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units |
units |
units |
units |
units |
units |
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2 |
4 |
6 |
8 |
10 |
12 |
Schnittes strip Carels (for 2 schnittes) |
pc |
1 |
2 |
3 |
4 |
5 |
6 |
White sponge cake layer 7,5x39x0,9 cm |
pc |
2 |
4,000 |
6,000 |
8,000 |
10,000 |
12,000 |
Firmly whipped cream |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
Fruffi Black Currant Plus |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
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Balls of whipped cream |
kg |
0,110 |
0,220 |
0,330 |
0,440 |
0,550 |
0,660 |
Jelfix Mirror Neutral (colour purple) |
kg |
0,040 |
0,080 |
0,120 |
0,160 |
0,200 |
0,240 |
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Whipped cream (to squirt) |
kg |
0,140 |
0,280 |
0,420 |
0,560 |
0,700 |
0,840 |
Fresh Black Currants |
pc |
6 |
12 |
18 |
24 |
30 |
36 |
Jelfix Mirror Neutral |
kg |
0,002 |
0,004 |
0,006 |
0,008 |
0,010 |
0,012 |
Galettes |
pc |
4 |
8 |
12 |
16 |
20 |
24 |
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