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On cloud nine

This mold in the shape of a cloud was designed by the Ukrainian pastry chef Dinara Kasko.She also created a recipe with white chocolate, strawberry confit, and cream cheese mousse.

Ingredients

35gMilk
41gEgg yolk
35gFlour
63gEgg white
25gButter
30gSugar
25gEgg

15gyogol powder
65groyaltine
20gDried raspberries
25gGrape seed oil
110gWhite chocolate

30gGlucose
5gpectin NH
400gStrawberries
25gDextrose
12gLime juice

0.1gSalt
38gSugar
76gcream 0.33
3gGelatine
54gPasteurized egg white
134gCream cheese
15gMilk

7gpectin NH
0.35000000000000003gCitric acid
31gSugar
55gGlucose
220gWater
white food coloring
186gSugar

cloud silicone mold

Preparation

  1. Place the butter and milk in a pan and gently bring to a boil.
  2. Mix the flour with the hot milk in a stand mixer with flat beaters. Slowly add the egg and egg yolk while stirring.
  3. Whisk the sugar into the egg white.
  4. Mix the two mixtures until a smooth emulsion forms.
  5. Bake the sponge cake for 15 to 17 minutes at 170°C in the oven and then let it cool.

  1. Melt the white chocolate and mix it with the rest of the ingredients.
  2. Spread a thin layer of the chocolate mixture over the sponge cake.
  3. Turn the sponge cake over and place it in the blast chiller.

  1. Cut the strawberries into 5 mm pieces.
  2. Put the strawberries, glucose, and lime juice in a pan. Add the pectin NH and dextrose while stirring constantly.
  3. Bring the mixture to a boil over low heat and let it boil for 1 minute.
  4. Let the strawberry confit cool and pour a thin layer over the sponge cake.
  5. Place the sponge cake back in the blast chiller.

  1. Soak the gelatin in cold water.
  2. Heat the cream cheese to 20°C and stir well with a spatula.
  3. Heat the milk and dissolve the gelatin in it.
  4. Mix the warm milk with the cream cheese and let the mixture cool to 30°C.
  5. Whip the egg white with the sugar.
  6. Mix only half of the whipped egg white with the cream cheese.
  7. Whip the cream and add it to the cream cheese mousse.

  1. Heat the water with sugar (1) and glucose to 40°C.
  2. Mix the pectin NH with sugar (2).
  3. While stirring, add the pectin and then the citric acid to the water.
  4. Bring the mixture to a boil and let it boil for 3 to 4 minutes.
  5. Cover the glaze with plastic wrap and chill the mixture in the refrigerator for a few hours.
  6. You can add any color dye to the glaze. In this recipe, a white dye is used. 

  1. If all is well, the sponge cake is frozen and consists of three layers: crunch, sponge cake, and strawberry confit. Cut 4 x 4 cm pieces from the frozen sponge cake.
  2. Spoon a little cream cheese mousse into the 3D mold and place a piece of sponge cake in it.
  3. Place the mold in the blast chiller.
  4. Heat the glaze to between 70 and 80°C and put it in a spray gun.
  5.