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By Kirsten Tibballs at Savour www. Combine the butter and flour in a bowl with a paddle attachment on a KitchenAid Mixer. Bring it to a crumb texture and add in the eggs and dry ingredients. Bring together as a dough and press into an even flat square.
Place the shortbread in the fridge for up to an hour or until it becomes firm enough to roll out. Lightly dust the bench surface with flour and roll out the shortbread to a 3mm thickness. Cut a ring 50mm inside and mm outside. Pre-soak the gelatine in cold water until soft and pliable.
Place an additional 2 large frames on the prepared frames. Take one third of the defrosted raspberry puree and combine with the sugar. Heat until all the sugar is dissolved and then add in the pre-soaked gelatine. Remove from the heat and add the remaining defrosted puree and mix well.
Place into a Silikomart Lady Queen insert mould and freeze. Place the water and sugar into a saucepan and boil until the sugar dissolves.
Remove from the heat and pour the sugar syrup over the slithered almonds and combine. Place the coated almonds onto a tray lined with a Silpat mat and dust with the icing sugar. In short intervals turn over the almonds with a spatula to ensure even roasting. Cool the almonds at room temperature.
Pour over the whisked egg yolks, add the glaze cherries and glace orange and continue to whisk until it cools slightly to create a pate bombe. Soak the gelatine in cold water until soft and pliable. Continue folding and add the pate bombe.
Add a small amount of this mixture to the melted gelatine and mix together before adding back into the mousse and folding through. Lastly fold through the remainder of the semi whipped cream and add the vanilla beans. Weigh in g per mould on top of the raspberry jelly, level it out and place in the freezer.
Pipe the festive mousse halfway into a Silikomart Lady Queen mould. Push it up the sides of the mould with a spoon. Place in the frozen raspberry jelly and fill to the top of the mould with remaining mousse. Freeze for a minimum of 6 hours. Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Drain off the excess water and leave the gelatine at room temperature. Bring the cream, water and sugar to boil.
Add the cocoa powder and neutral glaze and return to a boil. Emulsify with a stick blender, add the pre-soaked gelatine and strain. Place plastic wrap on the surface of the glaze. Hi kirsten Just a quick question in making the raspberry jelly insert for the Christmas wreath you have down 22 g of gold gelatine leaves is this correct??
Just seems a bit much to me Cheers hoping to get a reply as i saw this being made at the melb cake and bake show and would love to make it as a centre piece for the Christmas table Teresa.
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