Kaju Katli

Cashew Nut Dacquoise

1. Blend the cashews nut with the powdered sugar. Sift.

2. Make a meringue with icing sugar and egg whites.

3. Fold the cashew paste into the meringue, then fold in the dry ingredients.

4. Pipe the dacquoise into the mould, sprinkle with powdered sugar and bake at 170°C until done.

Cashew Marzipan

1. Roast the cashews at 140°C for 15-20 minutes. Once cooled, blend it along with icing sugar into a powder and keep it aside.

2. In a small saucepan, combine the granulated sugar and water. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved. Bring the mixture to 116°C.

3. Add the cashew powder to the hot sugar syrup and cook till a dough like consistency is attained.

4. Bring it all together and sheet it to a 5mm thickness.

Cashew praline and cardamom cremeux

1. Heat heavy cream #1 with cardamom powder and add the strained gelatin. Gradually pour this mixture onto the praline.

2. It will separate quickly. Emulsify the mixture.

3. Slowly smoothen the emulsion by adding the rest of the cold cream while emulsifying, in order to obtain a glossy mixture.

4. Pour into desired moulds.

Coconut cashew white chocolate

1. Heat the milk and temper it with the egg yolks and finely granulated sugar.

2. Strain and pour back on heat. Cook this to 82°C, stirring constantly.

3. Take it off the heat and add bloomed gelatin. Strain over semi-melted chocolate.

4. Mix well. Whip the fresh cream to soft peaks.

5. When the chocolate base reaches 30°C, gently fold in the whipped cream to obtain a mousse.

White chocolate velvet spray DV7SB

1. Use the spray DV7SB velvet effect white colour.

Cashew paste with vanilla pod

1. Roast the cashews at 140°C for 15 minutes, making sure the color remains uniform.

2. Heat the sugar and water to 116°C. Remove from the heat and add the roasted cashews.

3. Stir to crystallize the sugar around the cashews. Let cool.

4. Sift off the excess sugar and blend until smooth.

5. Transfer to a bowl and mix with the scraped vanilla seeds.

6. Add the neutral gel to the mixture to obtain a glossy mixture.

Assembly:

1. Cook the cashew dacquoise in a frame.

2. Roll out the cashew marzipan to a thickness of 5 mm and place it on the dacquoise.

3. Pour the cashew and cardamom cremeux into the insert mould.

4. Alternatively, roll out the cremeux in a frame to a thickness of 8 mm. Freeze and use an insert cutter.

5. Use the insert cutter to cut out the inserts for the sponge layers and the cremeux.

6. Fill half of the mold with the white chocolate and cashew mousse. Use a spatula to spread the mousse up the sides.

7. Place the cremeux insert and add more mousse, leaving space for the sponge insert.

8. Close the mold with the layer of sponge and marzipan.

9. Freeze quickly for 2 hours. Unmold.

10. Drizzle the frozen product with the velvety white chocolate mixture.

11. Fill the top cavity of the product with the cashew paste.

12. Decorate with silver leaf.