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The caterpillar
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Moulds used :
Flexipan® Caterpillar
réf. 1194
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For 5 bands
Red fruit Jellified
(For 5 bands)
500 g. forest fruit purée
70 g. sugar 10 g. gelatine sheets
Mint and Liquorice Bavaroise
(300 g. per band)
600 g. milk
17 g. mint and liquorice tea
150 g. egg yolks
160 g. sugar
15 g. gelatine sheets
600g. whipped cream
Swiss Roll Sponge
60 g. egg yolks
150 g. eggs
150 g. sugar
75 g. flour
90 g. egg whites
30 g. sugar
Crumble
50 g. flour
50 g. butter
50 g. icing sugar |
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→ Heat the purée and the sugar to 50°C.
→ Add the soaked and squeezed gelatine. Mix together.
→ Pour the Jelly into the Caterpillar Flexipan® shapes so as to fill the bottom of the mould.
→ Freeze until ready to use.
→Infuse the mint and liquorice tea with the milk for 7 min.
→ Make a light custard cream with the infused milk, the yolks and the sugar.
→ Cook at 85°C and sieve.
→ Add the soaked gelatine from which the excess moisture has been removed and leave to cool.
→ Fold in the frothy whipped cream.
→ Whisk the eggs and the yolks with 150 g. of sugar to obtain a frothy consistency.
→ Fold in the sifted flour.
→ Whip up the egg whites with the sugar to form stiff peaks.
→ Fold the two mixtures gently together.
→ Spread out onto a Flexipat® mat (540g per tray).
→ Sprinkle the top with crumble
→ Bake at 220°C for 8 to 10 min.
→ Unmould as soon as removed from oven
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Assembly and Finish Green and Ivory Coating mixture. → Line the Caterpillar Flexipan® shapes with a fine layer of marbled effect green and ivory chocolate coating. Let it cool down.
