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INGREDIENTS
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RASPBERRY MOUSSE (8x mini cakes)
50 g raspberry puree
15 g icing sugar
1.5 g gelatin (220 bloom)
10 g water
50 g heavy cream
LEMON-MINT CREME (8x mini cakes)
30 g sugar
25 g lemon juice
35 g eggs
0.5 lemon zest
1.5 g gelatin (220 bloom)
5 g mint leaves
30 g butter
MINT SPONGE (32x32cm)
20 g mint
110 g spinach
120 g eggs
150 g flour
6 g baking powder
110 g sugar
70 g vegetable oil
CUSTARD-BASED MINT MOUSSE (8x mini cakes)
270 g milk
0.5 lemon zest
60 g sugar
60 g egg yolk
18 g cornstarch
6 g gelatin (220 bloom)
225 g heavy cream
10 g mint leaves
VELVET MIX
100 g white chocolate
200 g cocoa butter
opt oil soluble food color (pink and green)
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