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Add all sponge ingredients to a bowl fitted with a whisk and whisk for 1 minute on slow speed and then 3 minutes on fast speed. Spread 1000g of the sponge mix onto a lined 18” x 30” baking tray and bake for approximately 5 minutes at 240°C. Using an 80mm diameter round cutter, cut disks out of the cooled sponge sheet.
For the white mousse dissolve the Neutral Fond powder into the warm water and then fold into the lightly whipped cream. Deposit the mixture into 30mm x 15mm silicone dome moulds and place into the freezer.
For the fruit filling dissolve the Sanatine Powder in the boiling water and blend through the Delifruit Classic Dark Cherry. Allow to stand for 15 minutes. Deposit the fruit filling mixture into 70mm round cutters on top of silicone paper (35-40g). If you only have one cutter then once you have deposited one, remove the cutter and continue to deposit further ones. Place these into the freezer to set firm. Once the fruit filling has set, peel the disks off the paper and place onto the sponge disks.
For the chocolate mousse dissolve the Chocolate Fond powder into the warm water and then fold into the lightly whipped cream. Deposit a small amount into the bottom of an 80mm x 40mm silicone dome mould. Place one of the pre-frozen smaller neutral fond domes into the mould and cover with more chocolate mousse. Place the sponge disk with the fruit filling on top and press down firmly.
Place the filled dome moulds into the freezer and allow to set (minimum 3 hours). Once frozen, remove from the moulds, enrobe with Decorgel Plus Chocolate (heated to 45°C) and finish with a Dobla® decoration such as Diablo Triangles.