Festive Elixir Cake


One&Only Royal Mirage

Festive Elixir Cake - One&Only Royal Mirage

Festive Elixir Cake

Festive Elixir Cake - One&Only Royal Mirage

Method

Raspberry Jelly

  1. Boil the raspberry puree and sugar
  2. Bloom gelatin in cold water
  3. Add gelatin to the boiled puree
  4. Mix in fresh chopped raspberry
  5. Pour onto silicon mat and freeze

Crunchy Biscuit

  1. Melt the white chocolate
  2. Mix in soft butter and rice crisp
  3. With a rolling pin, flatten the mixture into a 2mm thick sheet
  4. Chill in refrigerator

White Chocolate Mousse

  1. Bloom gelatin in cold water
  2. Bring milk to a boil then add dissolved gelatin
  3. Pour mixture over chocolate and emulsify
  4. Allow to chill then fold in whipped cream
  5. Place a rectangle ring on top of a silicon mat
  6. Pour ¾ of mixture into ring so it sits ¾ from the top
  7. Freeze

Assembly

  1. Remove mousse from freezer
  2. Add one layer crunchy biscuit, then one layer of the raspberry jelly, then one layer of crynchy biscuit
  3. Pour the remaining unfrozen mousse into the ring
  4. Add one final layer of crunchy biscuit
  5. Freeze

Chocolate Spray

  1. Melt the chocolate and cocoa butter together
  2. Add the red food colouring
  3. Strain the mixture and put in spray gun

Mirror Glaze

  1. Heat glucose and water to 117 degrees
  2. Add gelatin
  3. Pour mixture over white chocolate
  4. Add food colouring
  5. Strain the mixture and put in piping bag

To Finish

  1. Cut the frozen log to the desired length
  2. Spray the entire log with chocolate spray
  3. Coat one side with mirror glaze
  4. Place it on a plate
  5. Cut tempered white chocolate square for both sides and a triangle for top

Ingredients

Raspberry Jelly:
Raspberry puree 400g
Sugar 90g
Gelatin 3g
Fresh raspberry 250g

Crunchy Biscuit:
White chocolate 200g
Butter 100g
Rice crisp 100g

White Chocolate Mousse:
Gelatin 9g
Milk 500ml
Ivory white chocolate 800g

Chocolate Spray:
White chocolate 200g
Cocoa butter 120g
Red food colouring 15g

Mirror Glaze:
Glucose 500g
Gelatin 40g
Water 400g
White chocolate 1000g
Red food colouring 20g