A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.
Biscuit Cuillere (1 tray)
Ingredients: Biscuit Cuillere (1 tray)
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3.5 ozegg whites
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0.7 ozsugar
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3.0 ozegg yolks
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2.6 ozsugar
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1.5 ozcornflour
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1.5 ozgluten free flour
Preparation: Biscuit Cuillere (1 tray)
Whisk egg yolks and 75g sugar to a sabayon.
Whisk egg whites and remaining sugar until light and fluffy – don’t overwhip.
Fold flours into sabayon ensuring to incorporate fully.
Gently fold in egg whites.
Spread on a flat tray lined with silicone paper and bake at 170 degrees Celsius for 8 – 10 minutes.
Mint buttercream
Ingredients: Mint buttercream
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2.6 ozegg whites
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5.3 ozcaster sugar
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9.7 ozunsalted butter
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25 mlslow juiced mint
Preparation: Mint buttercream
Make a swiss meringue with sugar and egg whites.
Slowly add butter. Add mint juice last.
Cliff 10 Ganache
Ingredients: Cliff 10 Ganache
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180 mlcream
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8.8 ozcliff 10 chocolate
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2.1 ozsugar
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2.1 ozglucose
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2.3 ozbutter
Preparation: Cliff 10 Ganache
Heat cream and sugars in a small pot.
Cool to 40 degrees and pour over remaining ingredients and blitz.
Rum syrup
Mirror glaze
Ingredients: Mirror glaze
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0.7 ozmilk
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160 mlcream
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4.2 ozsugar
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1.4 ozCacoa barry cocoa powder
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1.4 ozCHD-Q76EQU
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3 leaf/leavesgelatin
Preparation: Mirror glaze
Bring milk, cream, sugar and cocoa powder to the boil.
Pour over remaining ingredient.
Blend and leave to cool until needed.
To assemble:
Begin with a layer of biscuit brushed with rum syrup.
Next a layer of ganache, then biscuit brushed with remaining rum syrup. Leave to set.
Then evenly spread the mint buttercream, leave to set.
Finish with a layer of mirror glaze.
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