Srednje tezine
Makes : 12
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High profit
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Comfort Foods
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Chocolate Innovation
Cacao Barry Zephyr White Chocolate Combined with Lemon & BlackberriesCacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
- rok trajanja:
- 4 Days
- Conservation:
- Refrigerate 13-15°C
Containing: 6 Components
Cacao Barry Zephyr White Mousse
Sastojci: Cacao Barry Zephyr White Mousse
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1.4 ozcream
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1.4 ozmilk
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1 pod(s)Vanilla
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0.1 ozGelatin
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7.1 ozcream
Priprema: Cacao Barry Zephyr White Mousse
- Bring milk, Cream & Vanilla to the boil
- Hydrate the gelatine, Add to hot milk mix
- Pour over Chocolate and mix till emulsified
- Allow to cool
- Whip cream to soft peaks and fold into chocolate mix
- Pipe
Blackberry Jelly
Sastojci: Blackberry Jelly
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12.3 ozBlackberry Puree
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5.3 ozwater
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0.5 ozGelatin
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1.8 ozsugar
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0.1 ozCitric acid
Priprema: Blackberry Jelly
- Bring to the boil Sugar, Puree, Water & Citric Acid
- Hydrate gelatine & melt in base
- Set in desired mould
- Use
Vanilla Sponge
Sastojci: Vanilla Sponge
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3.9 ozbutter
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7.8 ozSugar
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3.5 ozeggs
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8.8 ozflour
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0.4 ozbaking powder
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8.6 ozmilk
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3.5 ozwater
Priprema: Vanilla Sponge
- Cream the butter & sugar, add in the eggs slowly.
- Add the flour and milk alternatively, mixing to a smooth paste.
- Spread into 60x40cm tray
- Bake at 160°C
- Cool & Portion
- Soak with soaking syrup ( equal quantity of water & sugar)
Lemon Curd
Sastojci: Lemon Curd
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8.8 ozlemon juice
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3.5 ozsugar
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5.3 ozEgg
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5.3 ozbutter
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0.3 ozGelatin
Priprema: Lemon Curd
- Cook the lemon juice, sugar & butter
- Tempering in the eggs, cook until thick
- Allow to cool slightly then add the bloomed gelatine
- Set & use
Sweet Pastry
Sastojci: Sweet Pastry
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11.5 ozbutter
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6.2 ozicing sugar
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3.5 ozEgg
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1.1 lbcake flour
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15.4 grsalt
Priprema: Sweet Pastry
- Combine all in one to a smooth paste/dough
- Allow to chill
Meringue Kisses
Sastojci: Meringue Kisses
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5.3 ozegg whites
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5.3 ozicing sugar
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5.3 ozCastor Sugar
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0.1 ozVanilla Extract
Priprema: Meringue Kisses
- Whip Egg Whites to stiff peak and slowly add Castor Sugar
- Whip for 2 min until sugar disolves and stiff peak is reached
- Fold in icing sugar and pipe
- Dry out at 100C for 1h and use
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