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Recipes

Rudolph’s Red Nose

  • Preparation Time : 60 mins
  • Type : Dessert
  • Cooking Time : 25 Mins
  • Yields : 1 Servings

Ingredients

  • Vanilla Sponge:, 0
  • Flour, 120 g
  • Pinch Salt, 2 g
  • Baking powder, 2 g
  • 4 Large Egg, s, seperated 200 g
  • Sugar, 220 g
  • Boiling Water, 45 mL
  • Vanilla Extract, 10 mL
  • Nestlé® Docello® Crème Brulee Dessert Powder, 115 g
  • Chockella Ganache:, 0
  • Dark chocolate, Chopped 90 g
  • Nestlé® Chokella®, 60 g
  • Cream, 250 mL
  • Vanilla Essence, 5 g
  • Coffee Panna Cotta Cream:, 0
  • Whipping Cream, 200 mL
  • Nestle® Docello® Panna Cotta Dessert Powder, 70 g
  • Coffee granules, 5 g
  • Chocolate Mousse:, 0
  • Nestlé® Docello® Chocolate Mousse Dessert Powder, 250 g
  • Full Cream Milk, 500 mL
  • 1 x 18cm Brownie, cake disc/layer 250 g

How to Prepare

1 Vanilla Sponge:
2 1. Preheat the oven to 160°C.
3 2. Grease and line a 18cm cake tin.
4 3. Sift the flour, salt and baking powder into a bowl.
5 4. In another bowl in an electric mixer beat together the egg yolks and sugar on medium-low speed until light and fluffy.
6 5. Beat in the eater and vanilla.
7 6. Add in the sifted dry ingredients in three batches; until the flour is just incorporated.
8 7. In a separate bowl beat the egg whites until stiff peak.
9 8. Fold the egg whites into the batter and pour into your prepared cake tin.
10 9. Bake for 15 – 20 minutes or until it springs back.
11 10. Remove from the oven and allow to cool.
12 Chocolate Ganache:
13 1. In a double boiler over simmering water melt together the dark chocolate, Nestlé® Chokella® and cream. Stir until you have a smooth mixture.
14 Chocolate Mousse:
15 1. In a large bowl mix together the Nestlé® Docello® Chocolate Mousse Dessert Powder and milk until combined.
16 2. Place into an electric mixer and beat on low for 2 minutes then on high for 5 minutes.
17 3. Cover and set aside until needed.
18 Coffee Panna Cotta Cream:
19 1. Whip the cream in an electric mixer until soft peaks form.
20 2. Add the coffee granules and the Nestlé Docello Panna Cotta Dessert Mix and beat the cream until stiff.
21 Assembly:
22 1. Cut the vanilla cake into two disks.
23 2. Spread chocolate mousse between the two disks.
24 3. Spread a generous layer of the Panna Cotta cream on top of the second vanilla cake.
25 4. Add the brownie layer on top of the Panna Cotta cream. Pour a generous amount of Chockella ganache over the top of the Brownie layer and garnish with chocolates, chocolate bark and gold dust.

Nutritional Information



  • Energy (kcal)5076 kcal
  • Protein (g)105 g
  • Fats, total (g)256 g
  • Carbohydrate, total (g)857 g
  • Sugars, total (g)594 g
  • Fats, saturated (g)136 g
  • Fiber, total dietary (g)40 g
  • Sodium (mg)3815 mg
  • Calcium (mg)1452 mg
  • Cholesterol (mg)1161 mg
  • Iron (mg)21 mg
  • Vitamin A, IU5199 IU
  • Vitamin C (mg)11 mg
  • Vitamin D (µg)485 IU

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