Summer Sweets Seminar@KOREA
March 28, 2024 in Korea
Summer Sweets Seminar
*using a transparent cup*
Ltd. SIB in Yongin, Gyeonggi-do, Korea, as a lecturer at the “Cup Dessert Seminar” jointly organized by Damol, an importer of Sun Frever transparent dessert cups in Korea, and Ryu Jae-woong Bakery in Paju.
Demonstration of 4 cup desserts and 2 cakes
Damol containers can withstand temperatures of up to 190°C and as low as -30°C, making them suitable for hot water baking or quick freezing. Therefore, the cups can also be used for cooking as they are, and can be cooled and prepped after filling with genoise, mousse, cream, jelly, etc. The course this time focused on recipes that are easy to sell smoothly with toppings, etc. at the end. We are pleased to present three different sweet recipes, including one from the course. We hope that you will use the recipes in your own stores and make various arrangements.
Recipe
Grapefruit parfait (25 cups)
(1) Jelly at the top
Ingredients
・1010g Pink grapefruit juice
・70g sugar
・90g gelatin water
・5g lemon juice
・7g Remy Martin VSOP
Preparation
1. bring pink grapefruit juice and sugar to a boil, add gelatin water and stir.
2. mix lemon juice and VSOP over ice.
(2) Vanilla Sauce
Ingredients
・80g custard
・160g milk
・60% Cointreau 5g
Preparation
1. Put the custard and milk in a saucepan and heat. When the mixture comes to a boil, add the Cointreau and cool.
(3) Transparent jelly
Ingredients
・1100g Water
・250 g sugar
・125 g gelatin water
・1 lemon
Preparation
1. Slice the lemon at 5mm intervals and bring the water and sugar to a boil.
2.Add gelatin water and bring to a boil again.
2.Add gelatin water and bring to a boil again.
(4) Pink Grapefruit Mousse
Ingredients
・530g pink grapefruit juice
・240g Citrus juice
・170 g gelatin water
・135 g sugar
・14 g Cointreau (60%)
・35% whipping cream 140g
Preparation
1. Bring pink grapefruit juice, citrus juice and sugar to a boil, add gelatin water and mix.
2. place in a bowl with ice and chill until thickened.
3. add cointreau.
4. mix with 8 parts whipping cream.
(5) Jelly for the bottom
Ingredients
・805g Pink grapefruit juice
・55 g sugar
・20 g agar agar powder
・4g Lemon juice
・60g Remy Martin VSOP
Preparation
1. Heat pink grapefruit juice.
2.Add sugar and agar powder and mix.
3.Raise the temperature to about 80℃.
Mango parfait (25cups)
①Mango sauce
Ingredients
・mango puree 275g
・water 300g
・sugar 49g
・cornstarch 11g
・water 30g
・gelatin water 11g
・lemon juice 16g
Preparation
1. Boil mango puree, water and sugar. →①
2.Dissolve cornstarch in water and add to ①→②
3. Bring ② to a boil and add gelatin water. Heat until the cornstarch is no longer powdery.
4. add lemon juice.
②Mango Mousse
Ingredients
・mango puree 250g
・Passion fruit juice 15g
・sugar 30g
・gelatin water 55g
・Kirish 15g
・whipping cream(35%) 250g
・ Egg white 80g
・sugar 80g
Preparation
1.Boil the mango puree and passion fruit juice.
2. Add the gelatin water and cool before adding the kirish.
3. Make a meringue with sugar B and egg white. →③
4. mix with 8 parts whipping cream.
5. Combine with ③.
③Vanilla Sauce
Ingredients
・custard 80g
・milk 160g
・Cointreau(60%) 5g
Preparation
1.Put the custard and milk in a saucepan and heat. When the mixture comes to a boil, add the Cointreau and let it cool.
④Transparent jelly
Ingredients
・water 1100g
・sugar 250g
・gelatin water 125g
・lemon 1
Preparation
1.Slice the lemon at 5mm intervals and bring the water and sugar to a boil.
2. Add gelatin water and bring to a boil again.
3. When you smell and taste the lemon flavor, sift the mixture and allow it to cool before use.
⑤Mango Pudding
Ingredients
・Mango puree 313g
・sugar 126g
・Lemon juice 42g
・gelatin water 70g
・kirsch 14g
・milk 700g
Preparation
1. Add mango puree, sugar and lemon juice and bring to a boil.
2. Mix with gelatin water, cool and add kirsch.
3. Pour in the milk.
※2 will separate when warm.
Strawberry mousse pudding (15cups)
①Strawberry Mousse
Ingredients
・Strawberries 63g
・strawberry puree 80g
・acid strawberry puree 46g
・lemon juice 5g
・suger 22g
・gelatin mass 24g
・whipping cream 252g
・strawberry liqueur 10g
Preparation
1.Put all the ingredients except the gelatin mass, cream and strawberry liqueur in a saucepan and simmer until the edges come to a boil, then mash the strawberries in a blender until there are no lumps, then sift the mixture.
2 .Add more gelatin mass and mix, then cool until the warmth is completely gone. →②
3.Put the whipped cream in a bowl and whip it to 5 parts, then add the strawberry liqueur, mix lightly, and add it to ②.
②Pudding
Ingredients
・eggs 486g
・suger 360g
・vanilla essence 3.6g
・milk 1,536g
Preparation
1.In a bowl, add the eggs, sugar, and vanilla extract and mix evenly.
2.Mix in milk that has been boiled to 80℃, strain through a sieve, and cool.
※If air bubbles remain, press them out with paper to remove them.
③Caramel
Ingredients
・sugar 300g
・baking soda 1.2g
・water 90g
Preparation
1.Caramelize sugar in a saucepan over medium heat and when bubbles rise all over, add baking soda and mix with a whipper.
２.Add water in two or three parts and cool while whipping
④Finishing touches
Ingredients
・Strawberry jam
・Strawberries
・Napage
・Whipped cream
Preparation
1.Squeeze strawberry jam round the circumference of the cup.
2.Remove the stems from 5 to 7 strawberries, cut them in half, and arrange them like a flower around the edge of the pudding cup, overlapping them from half to 2/3.
3.Squeeze the whipped cream from the center of the strawberries in a circular motion until it rises slightly above the strawberries.
4.Top the whipped cream with the napalm and the whole strawberries.
※If the strawberries are too large, you can cut them in half.