Ingrédients
Les vergers Boiron dark red plum puree – 250g
Sugar – 15g
NH Pectin – 1.5g
Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.
In Silikomart Sq001 Briochette moulds , pipe 15g of sponge and bake immediately at 180°C for 6 minutes.
Cool the sponge bases.
Pipe 55g of sponge on top of each mould.
Remove the inserts from the moulds and place them in the middle of the cake tin, pressing down to position them in the centre of the tin.
Bake at 180°C for 16 minutes.
Leave to cool to room temperature.
Remove carefully from the moulds and present the sponges upside down.
Decorate with Chantilly cream.
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