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Ingredients:Rum Cream0,050 kg Alaska-express Neutral Dissolve AlaskaexpressNeutral0,065 kg Water 25 °Cin water, stir in0,250 kg Whipped cream,Dessert Paste Rumunsweetenedand fold in the0,015 kg Dessert Paste Rum whipped cream.Jelly0,045 kg Claro Neutral Mix Claro and0,150 kg Sugarsugar. Bring thewater to a boil and0,450 kg Waterstir in Claro/sugarmix.Method: Cover short pastry with meltedMoreGloss Chips Dark Chocolateand place a layer of sponge onto thebase. Soak the sponge lightly with theBatida de Côco syrup. Pipe drops of Pineapple cream on thesponge and freeze for half an hour.Spray with colored cocoabutter spray. Pipe the remaining pineapple creamin a small dome shape and freeze fortwo hours. Place a round Bienex layer on thepineapple cream drops. Pipe drops ofrum cream at the Bienex layer andplace the small dome of pineapplecream in the middle. Freeze for halfan hour. Spray with colored cocoabutter spray. Decorate the domeshape with fresh fruits and glazewith jelly. Finally place the caramel decorationon top as shown in the picture.www.martinbraun.com03/2012 CSMARTIN BRAUN <strong>KG</strong>Hannover - Germanyemail: info@martinbraun.de
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