Blackcurrant sablé and rye bread sablé
“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”
- Level:
-
Rye bread sablé
Ingredients: Rye bread sablé
-
6 piece(s)egg white
-
0.9 ozsugar
-
6 piece(s)egg yolks
-
7.1 ozsugar
Preparation: Rye bread sablé
Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.
Ingredients: Rye bread sablé
-
2 spoon(s)CP
-
2 tea spoon(s)baking powder
-
0.1 ozpotato flour
-
5.3 ozgrated rye bread
-
2.6 ozhazelnut flour
Preparation: Rye bread sablé
Mix into egg mixture.
Ingredients: Rye bread sablé
-
1.4 ozVH-9401
Preparation: Rye bread sablé
Mix in consecutively and pour into Demarle mould (ref. 1897).
Bake at 175°C for 15 minutes.
Blackcurrant jelly
Ingredients: Blackcurrant jelly
-
3.5 ozBoiron blackcurrant puree
-
0.4 ozwater
-
0.4 ozsimple syrup
-
0.2 ozSosa VGP
Preparation: Blackcurrant jelly
Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into
frame. Leave to set in refrigerator and cut into cubes.
Blackcurrant mousse
Ingredients: Blackcurrant mousse
-
0.2 legg yolks
-
1.1 lbBoiron blackcurrant puree
-
8.5 ozsugar
-
10 piece(s)gelatin leaves
-
1 lhalf whipped cream 35%
Preparation: Blackcurrant mousse
Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine
and whip into foam. Mix in cream and pipe into spherical mould.
Add blackcurrant jelly inclusion and freeze.
White glazing
Ingredients: White glazing
-
8.8 ozwater
-
10.6 ozsugar
-
7.1 ozdextrose
-
8.8 ozcondensed milk
Preparation: White glazing
Heat together to 103°C and leave to cool to 55°C.
Ingredients: White glazing
-
0.6 ozgelatin
-
0.1 ozIBC titanium dioxide powder
Preparation: White glazing
Mix in with stick blender. Avoid air bubbles. Reheat in microwave
and apply at 26-28°C.
Black sponge
Ingredients: Black sponge
-
1.6 ozalmond flour
-
8.3 ozwhole egg(s)
-
0.7 ozflour
-
3.0 ozicing sugar
-
0.4 ozsunflower oil
-
IBC black colouring
Preparation: Black sponge
Mix together with stick blender. Pour into siphon and charge with two
cartridges. Deposit into flamingo cups with cuts in the bottom and bake in
microwave for 30 seconds.
Comments