Name: Masterchef Recipe, Red Carnation Dessert
Total time: 1 h 30 min
Ingredients: 100 g ground pistachios; BAM pistachio spread; 4 eggs; 100 g sugar; 50 g flour; 200 g BAM white chocolate; 200 ml whipping cream; 100 g chopped lychees; 100 g raspberries; 50 g sugar; BAM raspberry jam without added sugar; BAM strawberry chocolate; 1 egg white; 1 tablespoon liquid glucose; 350 g powdered sugar; Red velvet spray; Gold glitter

Ingredients:

For the preparation of the biscuit:

100 g ground pistachios
BAM pistachio spread
4 eggs
100 g sugar
50 g flour

For the white chocolate mousse and the lychee mousse:

200 g BAM white chocolate
200 ml whipping cream
100 g chopped lychees

For an icy heart:

100 g raspberries
50 g sugar
BAM raspberry jam without added sugar

For the glaze:

BAM strawberry chocolate

For the sugar mixture:

1 egg white
1 tablespoon liquid glucose
350 g powdered sugar

For decoration:

Red velvet spray
Gold glitter

Instructions:

Preparation of the sponge cake:

Whisk the egg whites until stiff, while the egg yolks are whisked with the sugar. Then add the ground pistachios and flour and carefully fold in the egg whites. For extra flavour and richness, use BAM pistachio spread to add depth and richness to the pistachio flavour.

Spread the mixture evenly in a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 15-20 minutes, or until the sponge is a nice golden brown colour. Once baked, leave to cool before proceeding with the dessert.

Preparation of the ice heart:

In a small saucepan, heat the raspberries with the sugar until the raspberries have dissolved and the sugar has completely dissolved. Use raspberry jam without added sugar for a refreshing note and sweet-sour harmony in the centre of the dessert. This jam will add freshness and an intense raspberry flavour that will go perfectly with the other flavours of your dessert. The raspberry jam ice heart will be a pleasant surprise with every bite, making your dessert even more appealing and delicious. Pass the mixture through a sieve to make a smooth sauce.

Pour the sauce into the mould and place it in the freezer to allow the sauce to freeze completely.

Preparation of white chocolate mousse and lychees:

Melt the white chocolate over a water bath and allow it to cool to room temperature.

Whip the cream until stiff and fluffy.

Once the chocolate has cooled, add the chopped lychee pieces and gently fold in the whipped cream.

Pour the prepared white chocolate mousse into the mould, adding an ice heart in the centre.When making white chocolate mousse, attention must be paid to the quality of the ingredients and the precision with which the chocolate is tempered, as this will have a key influence on the final consistency and taste of the mousse. White chocolate mousse will add a delicate sweetness and creamy texture to your dessert that will melt in your mouth, and will also give you an unforgettable gourmet taste experience.

Dessert composition:

When all the elements are ready, a mousse of white chocolate and lychee is placed on the sponge, which also contains a chocolate heart. Ideally, the dessert should be placed in the fridge for a few hours or overnight to chill and set well.

Dessert topping:

When the dessert is well chilled, pour over it the beautiful red chocolate icing that has been melted over a water bath.The sweet and sour taste of the strawberry chocolate will enhance the already delicious dessert, while the vibrant colour of the chocolate will make for an attractive visual impression. The strawberry chocolate coating will add a beautiful shine to your dessert that is sure to attract eyes and whet appetites.

Preparing the red candy mass for the carnation flower:

Heat a spoonful of glucose until warm. Add this to the egg whites and stir well to combine the glucose and egg whites.

Add most of the icing sugar and mix until you have a dough. Sprinkle the rest of the icing sugar on the work surface. Transfer the dough to a floured surface and knead until soft, elastic and smooth.Shape into a clove flower and place on top of your dessert.

Cake decoration:

Spray the dessert with red velvet spray and sprinkle with gold glitter.

Premium BAM baking products.

Order ingredients with a 10% discount:

Pistachio Spread, 200 g

13,90 €

White Chocolate Drops, 250 g

6,90 €

Raspberry jam, no added sugar, 200 g

4,90 €

Strawberry chocolate drops, 250 g

8,90 €

Ingredients:

For the preparation of the biscuit

100 g ground pistachios
BAM pistachio spread
4 eggs
100 g sugar
50 g flour

For the white chocolate mousse and the lychee mousse

200 g BAM white chocolate
200 ml whipping cream
100 g chopped lychees

For an icy heart

100 g raspberries
50 g sugar
BAM raspberry jam without added sugar

For the glaze

BAM strawberry chocolate

For the sugar mixture

1 egg white
1 tablespoon liquid glucose
350 g powdered sugar

For decoration

Red velvet spray
Gold glitter

Instructions:

Preparation of the sponge cake

	Whisk the egg whites until stiff, while the egg yolks are whisked with the sugar. Then add the ground pistachios and flour and carefully fold in the egg whites. For extra flavour and richness, use BAM pistachio spread to add depth and richness to the pistachio flavour.
	Spread the mixture evenly in a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 15-20 minutes, or until the sponge is a nice golden brown colour. Once baked, leave to cool before proceeding with the dessert.

Preparation of the ice heart

In a small saucepan, heat the raspberries with the sugar until the raspberries have dissolved and the sugar has completely dissolved.

Use raspberry jam without added sugar for a refreshing note and sweet-sour harmony in the centre of the dessert. This jam will add freshness and an intense raspberry flavour that will go perfectly with the other flavours of your dessert. The raspberry jam ice heart will be a pleasant surprise with every bite, making your dessert even more appealing and delicious. Pass the mixture through a sieve to make a smooth sauce.

Pour the sauce into the mould and place it in the freezer to allow the sauce to freeze completely.

Preparation of white chocolate mousse and lychees

	Melt the white chocolate over a water bath and allow it to cool to room temperature.
	Whip the cream until stiff and fluffy.
	Once the chocolate has cooled, add the chopped lychee pieces and gently fold in the whipped cream.
	Pour the prepared white chocolate mousse into the mould, adding an ice heart in the centre. When making white chocolate mousse, attention must be paid to the quality of the ingredients and the precision with which the chocolate is tempered, as this will have a key influence on the final consistency and taste of the mousse. White chocolate mousse will add a delicate sweetness and creamy texture to your dessert that will melt in your mouth, and will also give you an unforgettable gourmet taste experience.

Dessert composition

Dessert topping

When the dessert is well chilled, pour over it the beautiful red chocolate icing that has been melted over a water bath.

The sweet and sour taste of the strawberry chocolate will enhance the already delicious dessert, while the vibrant colour of the chocolate will make for an attractive visual impression. The strawberry chocolate coating will add a beautiful shine to your dessert that is sure to attract eyes and whet appetites.

Preparing the red candy mass for the carnation flower

Heat a spoonful of glucose until warm. Add this to the egg whites and stir well to combine the glucose and egg whites.

Add most of the icing sugar and mix until you have a dough. Sprinkle the rest of the icing sugar on the work surface. Transfer the dough to a floured surface and knead until soft, elastic and smooth.

Shape into a clove flower and place on top of your dessert.