Ingredients
Base
10 g expanded quinoa
10 g Lino Lada milkBiscuit
100 g Viennese cake mixture60 g egg
15 ml oil
16 ml water
Cherry jelly
70 g cherry puree
3 g Ground white gelatinCream parfait
70 g Cream parfait125 ml milk
125 ml Whipped Cream 5+Glaze
50 g Ruby chocolate
10 ml oil
Preparation steps
Weight for 4 portions – 0,36 kg
Base
Combine the quinoa and Lino Lada milk into a uniform mixture, spread it evenly on parchment paper, and freeze. Once frozen, shape it into the desired form.
Biscuit
Mix all the necessary ingredients for the sponge cake for 6 minutes. Line the mold with parchment paper and pour in the sponge mixture, then bake in a preheated oven for 10 minutes at 180 °C. Shape the cooled sponge.
Cherry gel insert
Add cold water to the gelatin and let it swell. Heat the cherry puree, add the gelatin to dissolve, cool it down, and blend with an immersion blender.
Parfait cream
In cold milk and Whipped Cream 5+, add the parfait cream powder and mix at the highest speed for about 5 minutes. Using a pastry bag, fill the molds halfway, then add a layer of cherry gel, a thin layer of cream, a biscuit, and a final layer of cream.
Cover the mold with cling film and place it in the freezer.
Glaze
Melt the ruby chocolate and oil in the microwave at 30 °C and glaze the frozen desserts with the prepared glaze.