HANOS catering wholesale
Become a customer
Foodxperience

Love red velvet

Heart of red velvet cake and white chocolate mousse.

Ingredients

100gMilk
250gWhipped cream
6gGelatin sheets
240gBlanc Satin chocolate
silicone mold micro love n.5

Ruby Chocolate
silicone mold sf089 heart small savarin
puffed rice

6gCreamy gel
15gSugar
100gblood orange purée

Bak 'm Beet red velvet cookie

Whipped cream

Preparation

  1. Soak the gelatin sheets.
  2. Heat the milk and dissolve the gelatin in it.
  3. Pour the warm milk over the chocolate and wait until the chocolate is nicely melted.
  4. Whip the cream until soft peaks form and fold it into the melted chocolate.
  5. Fill the heart-shaped mold with the mixture and freeze.

  1. Melt the ruby chocolate and stir in the rice pops.
  2. Fill the back of the heart-shaped mold (small hearts) and chill.
  3. Remove from the mold and place in the refrigerator.

  1. Place all ingredients in a measuring jug.
  2. Mix well using an immersion blender.
  3. Pour into a piping bag or squeeze bottle.

  1. Line a baking tin with parchment paper.
  2. Place the red velvet cookie dough in it and spread out evenly.
  3. Bake as described on the packaging.
  4. Cut out the red velvet cookie with a small heart-shaped cutter.

  1. Whip a little cream until soft peaks form and pour it into a small deep plate.
  2. Place the red velvet heart-shaped cookie on the cream.
  3. Place the white chocolate mousse heart on the cookie, and then the ruby chocolate heart on top of that.
  4. Pipe a little blood orange jelly onto the ruby chocolate heart.
  5. Drip some dots of the squeezable blood orange jelly around in the cream.
  6. Draw hearts from these dots using the tip of a skewer.