Cognac Liqueur Dessert
Czech pastry chefs Eva and Jiřà like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.
- Level:
-
Difficult
- Makes:
-
Recipe yield: 20 single-serve portions
Chocolate sponge
Ingredients: Chocolate sponge
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250 gwhole egg(s)
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50 gcaster sugar
Preparation: Chocolate sponge
Beat together.
Liqueur Cream
Ingredients: Liqueur Cream
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1500 gwhipping 33% cream
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4450 g
Preparation: Liqueur Cream
Heat together.
Ingredients: Liqueur Cream
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12 ggelatin leaves
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Q.S.water
Preparation: Liqueur Cream
Soak and mix into previous mixture.
Ingredients: Liqueur Cream
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90 gegg liqueur
Preparation: Liqueur Cream
Mix in and leave to rest for 24 hours.
Bavarian cream
Ingredients: Bavarian cream
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210 gWhole milk
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70 gegg yolks
Preparation: Bavarian cream
Heat together.
Ingredients: Bavarian cream
Preparation: Bavarian cream
Pour previous mixture onto the chocolate and emulsify.
Ingredients: Bavarian cream
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5 leaf/leavesgelatin
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Q.S.water
Preparation: Bavarian cream
Soak and mix into previous mixture.
Ingredients: Bavarian cream
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210 gwhipping 33% cream
Preparation: Bavarian cream
Whip to medium peaks and gently fold into previous mixture.
Chocolate ganache
Ingredients: Chocolate ganache
Preparation: Chocolate ganache
Melt.
Ingredients: Chocolate ganache
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200 gwhipping 33% cream
Preparation: Chocolate ganache
Mix into melted chocolate.
Ingredients: Chocolate ganache
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30 gbutter
Preparation: Chocolate ganache
Stir into previous mixture.
Finishing and presentation
Fill a small hemispherical silicone mould with liqueur cream, leave to harden in a shock freezer and unmould.
Fill 2/3 of a bigger hemispherical silicone mould with bavarian cream, push in the frozen liqueur cream and seal the mould with a round piece of chocolate sponge. Leave to harden, unmould and enrobe with chocolate ganache.
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