Red Sangria Petit Gâteau Pastry Chef Jessica Buscher (IG @jessicabuscher)

Ingredients for Red Sangria Strawberry Compote (¼ sheet tray):

• 140 g. The Perfect Purée Red Sangria Blend, thawed
• 200 g. strawberries
• 240 g. strawberry puree
• 212 g. sugar
• 12 g. Pectin NH

Method for Red Sangria Strawberry Compote:

1. In a pot, combine the strawberries, Red Sangria Blend, and puree. Heat to 104F. Mix together the sugar and pectin. Add gradually to the pot and boil for 1 minute. Pour onto a ¼ sheet tray lined with plastic wrap and freeze.

Ingredients for Port Gelee (¼ sheet tray):

• 2 bottles of Ruby Port
• 7 Sheets Gelatin

Method for Port Gelee:

1. Bloom the gelatin in ice water. In a pot, reduce the Ruby Port to 3 cups. Dissolve gelatin in Ruby Port and pour onto a ¼ sheet tray lined with plastic wrap. Let set in the refrigerator.

Ingredients for Orange Zest Sponge (¼ sheet tray):

• 54 g. sugar
• 1 g. salt
• 3.5 g. baking powder
• 80 g. flour
• 38 g. oil
• 38 g. yolks
• 45 g. water
• 1.5 g. vanilla
• 1 orange (zested)
• 74 g. egg whites
• 45 g. sugar

Method for Orange Zest Sponge

1. Preheat the oven to 350F. Sift together the sugar, salt, baking powder, and flour. Whisk together your oil, yolks, water, vanilla, and orange zest. Combine the dry ingredients and wet ingredients. In a bowl, whisk your egg whites to soft peaks. Slowly add sugar and whisk to medium-stiff peaks. Fold into your cake batter. Pour onto a parchment-lined sheet tray and bake for 8-10 minutes until the cake springs back when you touch it.

Ingredients for Orange Whipped Ganache:

• 2 sheets Gelatin
• 530 g. heavy cream (divided)
• 144 g. white chocolate
• 120 g. orange juice

Method for Orange Whipped Ganache:

1. Bloom the gelatin in ice water. Bring half of the cream to a boil. Remove from the heat and add gelatin. Pour over the white chocolate and whisk together until smooth. Add the remaining heavy cream and orange juice and whisk until everything is incorporated. Pour into a container and cover with plastic wrap. Refrigerate overnight. Once ready to use, pour into a mixer and whip to stiff peaks.
2. Chocolate Coating/ Velvet Spray: 1:1 Ratio of white chocolate and cocoa butter. Color as needed.

Assembly:

1. Whether using a silicone mold or a ring mold, make sure your inserts are smaller than the diameter of your mold. Fill your mold halfway with the whipped ganache. Layer your inserts into the mold by pressing into the ganache. Any ganache that overflows level off with a spatula. Freeze. Once frozen, remove from mold and dip in colored white chocolate. For a textured effect, add your chocolate to a spray gun and spray.