TLM dessert | Satro Quality Drinks
Indulge in a sophisticated dessert with layers of almond sable, sponge cake, compote, foam, and chocolate mousse. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 800 g Wholemeal spelt flour T80
- 250 g almond flour
- 250 g Icing Sugar
- 8 g salt
- 500 g cold butter
- 120 g eggs
- 115 g almond flour
- 15 g Sugar
- 60 g inverted sugar
- 270 g Egg yolk
- 200 g eggs
- 75 g CWD-Q1EVOC
- 270 g fresh butter
- 270 g egg white
- 140 g sugar
- 25 g Wholemeal spelt flour T80
- 85 g DCP-22EXBRU
- 120 g Boiled whole lemon pulp
- 100 g lemon juice
- 200 g water
- 150 g Sugar
- 4 g pectin NH
- 6 g gelatin leaves
- 6 g mint leaves
- 1 g lime zest
- 750 g Infusion of jasmine tea
- 120 g sugar
- 12 g gelatin leaves
- 1 g xantana
- 300 g slightly whipped cream
- 450 g milk
- 50 g single cream
- 4 g gelatin leaves
- 640 g CWD-Q1EVOC
- 940 g slightly whipped cream
- 270 g water
- 10 g DCP-22EXBRU
- 250 g Sugar
- 350 g glucose syrup DE 44
- 200 g condensed milk
- 28 g gelatin leaves
- 300 g CWD-Q1EVOC
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