It’s all about ‘Soul’ with this light, easy and delightful petit four. A delicious recipe for you to serve with coffee or to savour on it’s own.



Almond Cake

  • 1100g Odense almond paste 60%
  • 600g Eggs
  • 300g Melted unsalted butter at 30°C
  • Beat almond paste until completely Smooth and add eggs very slowly to avoid lumps. Finally add melted butter.
  • Place the mix in Demarle Flexipan alternate bake proof mould.
  • Cook at 180°C for about 40 minutes depending on your oven.


Strawberry Confit

  • 180g Boiron Strawberry Puree
  • 120g Strawberries, diced
  • 3g Mint Leaves
  • 15g Citrus Pectin
  • 60g Caster Sugar
  • 6g Lemon Juice
  • Combine strawberry puree, and mint leaves, bring to a boil.
  • Strain the strawberry puree mixture through a chinoise into another small pot.
  • Add small diced strawberry and bring the mixture back to boil. Mix pectin and sugar. Then, gradually add to boiling strawberry puree mixture. Boil for 2 minutes and add lemon juice.


Chocolate Mousse

  • 300 g Caster sugar
  • 90 g Water
  • 270 g Whole eggs
  • 720 g Dark couverture chocolate Madagascar 66% cocoa
  • 960 g Whipped cream
  • Beat the eggs and egg yolks with an electric mixer. Cook the sugar with the water at 118°C then pour over the whisked eggs and yolks to make a bombe mixture. Continue whisking until completely cold.
  • Melt the chocolate at 36°C. Incorporate 1/5 of the whipped cream into the chocolate; add the bombe mixture then the rest of the whipped cream.
  • Pipe into Demarle flexipan sphere mould.

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