Method

1. Latte Jelly: Place the gelatine sheets in cold water to let them absorb the water and soften.
2. While the gelatine is blooming, stir the Latte Machiato paste with the sugar and warm water until the sugar is completely dissolved.
3. Once your gelatine is bloomed, remove from the water and place into Latte Machiato mix. Stir the mix until the gelatine sheets have completely dissolved.
4. Pour the Latte Jelly mix into the sphere moulds and freeze for 2 hour.
5. Gluten Free Sponge Cake Base: Place all the ingredients into a mixing bowl and beat with a whisk for 6 – 8 minutes.
6. Pour the batter into the 30x40 cm cake tray.
7. The oven should have a temperature of 160° C - 170° C when you put the sponge in.
8. Bake for 12-15 minutes.
9. Remove from the oven, set aside and allow to cool.
10. Once cooled, cut the sponge into 7cm diamaeter circles with a ring mold or cookie cutter.
11. Mousse: Place the gelatine sheets in cold water to let them absorb the water and soften.
12. Melt the dark chocolate using microwave at the lowest heat for 2-3 minutes. When the dark chocolate is melted and slightly warm, remove the bloomed gelatine from the water and mix with the dark chocolate until the gelatine is completely dissolved.
13. Whip the UniWhip neutral and sugar until they reach a soft peak.
14. Start adding the dark chocolate mixture into the whipped cream in stages. Be sure to fold the whipped cream and dark chocolate with a spatula between each stage and continue to fold until smooth. Once all the dark chocolate is mixed and smooth, place the mix into a piping bag and set aside.
15. Assembling: Cut and place the acetate sheets inside the ring mould.
16. Place 1 piece of the gluten free sponge cake, from step 6, at the bottom of the ring mould. Then pipe the mousse to a height of approx. 3cm.
17. Next, place a latte jelly, from step 3, in the center of the mouse and gently push down.
18. Finaly, pipe the chocolate mousse until the mould is fully filled.
19. Chill in a freezer for at least 2 hrs.