info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Masterchef challenge - Red Carnation Dessert
- (1)
-
Preparation time:
1 h 30 min -
Difficulty:
-
Number of ingredients:
17
MasterChef was visited by pastry chef Urška Pikec, who prepared a no-recipe challenge. The contestants had to create a dessert based solely on the description, without seeing it in advance.
"The ''Red Carnation'' included a number of intricate elements such as a delicate pistachio flavour, rose elixir and a white chocolate and lychee mousse. A mysterious iced heart with a sweet and sour harmony of raspberry and lychee was the surprise at the heart of the dessert. The challenge was demanding and the contestants had to rely on their culinary skills, imagination and precision in the execution. The one that came closest to the original was awarded an immunity badge.
To help you create your dessert, here''s our MasterChef-style dessert recipe, enriched with the flavours of our BAM products. With our tips and tricks and quality ingredients, we''re sure you''ll be able to create a wonderfully magical red dessert in the comfort of your own home kitchen.
Follow our steps and experience the magic of pastry art right in your own home. Get ready for an unforgettable culinary experience that will delight your taste buds and delight your guests.
Good luck creating and enjoying every bite!
See other recipes created on Masterchef:
RECIPE: Karim''s dessert "Sweet Dreams"
RECIPE: Sacher Torte with dark beer ganache and mascarpone cream with vanilla
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the preparation of the biscuit:
- 100 g ground pistachios
- BAM pistachio spread
- 4 eggs
- 100 g sugar
- 50 g flour
For the white chocolate mousse and the lychee mousse:
- 200 g BAM white chocolate
- 200 ml whipping cream
- 100 g chopped lychees
For an icy heart:
- 100 g raspberries
- 50 g sugar
- BAM raspberry jam without added sugar
For the glaze:
For the sugar mixture:
- 1 egg white
- 1 tablespoon liquid glucose
- 350 g powdered sugar
For decoration:
- Red velvet spray
- Gold glitter
Instructions:
Preparation of the sponge cake:
1
Whisk the egg whites until stiff, while the egg yolks are whisked with the sugar. Then add the ground pistachios and flour and carefully fold in the egg whites. For extra flavour and richness, use BAM pistachio spread to add depth and richness to the pistachio flavour.
2
Spread the mixture evenly in a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 15-20 minutes, or until the sponge is a nice golden brown colour. Once baked, leave to cool before proceeding with the dessert.
Preparation of the ice heart:
1
In a small saucepan, heat the raspberries with the sugar until the raspberries have dissolved and the sugar has completely dissolved. Use raspberry jam without added sugar for a refreshing note and sweet-sour harmony in the centre of the dessert. This jam will add freshness and an intense raspberry flavour that will go perfectly with the other flavours of your dessert. The raspberry jam ice heart will be a pleasant surprise with every bite, making your dessert even more appealing and delicious. Pass the mixture through a sieve to make a smooth sauce.
2
Pour the sauce into the mould and place it in the freezer to allow the sauce to freeze completely.
Preparation of white chocolate mousse and lychees:
1
Melt the white chocolate over a water bath and allow it to cool to room temperature.
2
Whip the cream until stiff and fluffy.
3
Once the chocolate has cooled, add the chopped lychee pieces and gently fold in the whipped cream.
4
Pour the prepared white chocolate mousse into the mould, adding an ice heart in the centre.When making white chocolate mousse, attention must be paid to the quality of the ingredients and the precision with which the chocolate is tempered, as this will have a key influence on the final consistency and taste of the mousse. White chocolate mousse will add a delicate sweetness and creamy texture to your dessert that will melt in your mouth, and will also give you an unforgettable gourmet taste experience.
Dessert composition:
1
When all the elements are ready, a mousse of white chocolate and lychee is placed on the sponge, which also contains a chocolate heart. Ideally, the dessert should be placed in the fridge for a few hours or overnight to chill and set well.
Dessert topping:
1
When the dessert is well chilled, pour over it the beautiful red chocolate icing that has been melted over a water bath.The sweet and sour taste of the strawberry chocolate will enhance the already delicious dessert, while the vibrant colour of the chocolate will make for an attractive visual impression. The strawberry chocolate coating will add a beautiful shine to your dessert that is sure to attract eyes and whet appetites.
Preparing the red candy mass for the carnation flower:
1
Heat a spoonful of glucose until warm. Add this to the egg whites and stir well to combine the glucose and egg whites.
2
Add most of the icing sugar and mix until you have a dough. Sprinkle the rest of the icing sugar on the work surface. Transfer the dough to a floured surface and knead until soft, elastic and smooth.Shape into a clove flower and place on top of your dessert.
Cake decoration:
1
Spray the dessert with red velvet spray and sprinkle with gold glitter.
Discount on products used in the recipe - 10%:
-2,08 €
Total:
20,80 €18,72 €
-10%
You may be interested
You may be interested
You may be interested
You may be interested
You may be interested
You may be interested
Related products
FIT
Vegan
Lactose-free
Gluten free
Become a master pâtissier
Your guide to the perfect chocolate experience.
Discover exclusive recipes and expert advice with our free chocolate e-magazine.
News
Recipe
Latest
News
Recipe
Latest
Confectionery tips 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands
Español