Ingredients
Almond Joconde Sponge
Quantity | |
Almond Flour | 100 g |
Icing Sugar | 100 g |
Eggs | 3 Nos |
Cake Flour | 30 g |
Melted Butter | 20 g |
Egg Whites | 2 Nos |
Sugar | 20 g |
Berry Compote Insert
Ingredient | Quantity |
Mixed Berries | 250 g |
Sugar | 60 g |
Lemon Juice | 10 ml |
Pectin NH | 5 g |
Vanilla White Chocolate Mousse
Ingredient | Quantity |
White Chocolate | 300 g |
Milk | 150 ml |
Gelatin | 8 g |
Whipping Cream | 400 ml |
Vanilla Bean | 1 No |
Lavender Mirror Velvet Finish
Ingredient | Quantity |
White Chocolate Velvet Spray | As Required |
Purple/Lavender Fat-Soluble Colour | Few Drops |
Preparation
Berry Insert
Cook berries with sugar and lemon juice.
Add pectin and simmer.
Pour into a smaller mould.
Freeze completely.
2. Joconde Sponge
Prepare almond sponge batter.
Spread thinly on tray.
Bake at 190°C for 8–10 minutes.
Cut cake base to fit mould.
3. White Chocolate Mousse
Bloom gelatin.
Heat milk and vanilla.
Add gelatin and pour over white chocolate.
Cool to 30°C.
Fold in semi-whipped cream.
4. Assembly
Pour mousse into silicone mould.
Insert frozen berry centre.
Add sponge base.
Freeze overnight.
5. Finishing
Unmould frozen cake.
Spray with lavender velvet coating.
Decorate with:
Fresh figs
Blueberry truffle
Edible flowers
Meringue kisses
Micro herbs
Berry dust
Allergens
Gluten
Eggs
Milk & Dairy
Almonds
Approximate Nutrition (Per Portion)
Nutrient | Amount |
Calories | 360 kcal |
Protein | 5 g |
Fat | 24 g |
Carbohydrates | 31 g |
Chef's Notes
The lavender color in the image is best achieved using a cocoa-butter velvet spray.
For a festive luxury version, add a blueberry-lavender gel insert.
This dessert works exceptionally well for weddings, festive buffets, afternoon tea, and premium tasting menus.
Suggested Menu Description
Festive Lavender Berry Entremet Layers of vanilla white chocolate mousse, berry compote, and almond sponge finished with a delicate lavender velvet coating and elegant seasonal garnishes.