Birds song

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a beautiful cake for Mother’s day ❤


61g butter
50g sugar
50g flour
50g almond flour
a pinch of salt
fresh blueberries

rocher coco
2 egg whites
60g sugar
90g coconut
a pinch of salt

rice cream
95ml whipped cream
95ml milk
35g dessert rice
½ vanilla bean
30ml whipped cream
40g white chocolate
15g butter

blueberry mousse
3 gelatin leaves
120g milk
4 egg yolks
50g sugar
240g blueberries
lemon juice
190g whipped cream

2 gelatin leaves
150g white chocolate
60g milk
15g water
25g glucose
white/cream colour

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crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a thin layer in a baking ring (19cm), put some fresh blueberries in the crumble, and bake at 170C for about 10 min.

rocher coco:
mix the egg whites, sugar and salt, add the coconut, divide this in a baking ring (16cm), and bake at 170C for about 15 min. and leave to cool

rice cream:
bring the whipped cream, milk, vanilla bean seeds, a little bit of sugar and the rice to the boil. Cook for about 10 min. on a low fire. Pour over the chocolate and stir well, cool it till 50C and stir the butter and the mixed whipped cream (30ml) through the cream. Divide it in a baking ring (16cm), and put it in the freezer

blueberry mousse
mix the egg yolks with the sugar. Heat the milk with the blueberry puree, add the egg yolks and cook together till 85C. Add the (pre) soaked gelatin and cool it til 30C. Add, carefully, the mixed whipped cream. Divide the mousse in a 19cm baking ring, place the frozen rice cream and the rocher coco on top, push down a little, and put it in the freezer

heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some white/cream colour, till you get a nice light cream glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen entremet and divide it over the crumble

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