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QimiQ
Benefits
Prevents moisture migration, sponge base remains fresh and dry
Reduced cholesterol and fat - full flavor
15
easy
Ingredients for 12 portions, 10" Ø springform cake tin
300
g
Fresh sweet shortcrust pastry
1
Thin sponge base Ø 24 cm, baked
80
g
Strawberry jam
For the cream
500
g
QimiQ Classic,
room temperature
20
ml
Lemon juice
160
g
Sugar
400
g
Grapes,
halved
250
ml
Heavy cream 36 % fat,
beaten
For the grape jelly
200
ml
Grape juice
3
sheets
Sheet(s) of gelatine, 1.5 g each
Method
1.
Blind bake the short crust pastry in the greased cake tin and alloaw to cool. Spread with strawberry jam and cover with the sponge base.
2.
For the cream: whisk QimiQ Classic smooth. Add the lemon juice, sugar and grapes and mix well. Fold in the whipped cream.
3.
Spread the cream over the base and chill.
4.
For the grape jelly, soak the gelatine in cold water and squeeze. Dissolve in a little hot grape juice, add to the remaining grape juice and mix well. Carefully spoon over the cream.
5.
Chill for at least 4 hours (preferably over night).
