Anna Kong created a beautiful dish which stunned the judges at the @bcblueberries Weltec cooking comp.
For the Jaconde Sponge
17.5g rice flour
75g ground almond
65g egg whites
15g melted butter
120g Sujon blueberries
For the Butter Cream
250g soft butter
Blue & red food colouring
For the Ganache
200g dark nestle couverture chocolate
For the Sugar Syrup
Method for the Jaconde Sponge
Rinse and drain the blueberries. Cut blueberries into smaller pieces
Pat dry and bake in the oven and 140deg for 10 minutes.
In a mixer for 7 minutes mix the egg, sugar, rice flour and ground almond.
In another mixer bowl whisk the egg whites and slowly add the sugar until a soft peak forms.
Fold the mixtures together adding in the melted butter.
Spread & add the blueberries baking at 220degC for 5 minutes, turn and cook for another 3 minutes.
Method for the Butter Cream
Pasteurize the eggs and sugar at 63degC-65degC.
Whisk it down to 35degC.
Add the butter slowly, the the vanilla and a few drops of the food colouring.
Method for the Ganache
Bring the cream to a boil, add the chocolate in two stages.
Chill the mixture before use.
Method for the Sugar Syrup
Bring sugar and water to boil.
Cool the syrup.
Cut the sponge into 3 pieces.
On the first piece of sponge add the melted chocolate on the skin side plus baking paper & flip.
Mix the sugar syrup and butter cream
On the second piece of sponge add the sugar syrup ganache
On the third piece of sponge add the sugar syrup plus the butter cream.
Place in the freezer for approx. 10 minutes.
Heat the ganache (32degC) and pour over top of the sponge.
Trim, portion and decorate how you wish.
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