Lime bûche
- Level:
-
Difficult
Vanilla Insert
Ingredients: Vanilla Insert
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7.1 ozcream
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1.8 ozegg yolks
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1.3 ozsugar
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0.0 grVanilla
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0.4 ozgelatin mass
Preparation: Vanilla Insert
Mix sugar and egg yolks, heat the cream. Add vanilla and cook at 85°C. Add gelatine and cool.
Lime Cream
Ingredients: Lime Cream
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4.9 ozsugar
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0.4 ozice cream stabiliser
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0.6 ozNH pectin
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3.2 ozegg yolks
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9.9 ozlime puree
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12.0 ozwater
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4.9 ozdairy butter
Preparation: Lime Cream
Mix sugar, stabilizer and pectin with egg yolks. Heat lime puree with water and add ingredients. Cook at 85°C.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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1.2 ozlime puree
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0.4 ozglucose
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3.5 ozcream
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0.1 ozcinnamon stick
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5.3 oz
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0.5 ozNCB-HD706
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0.8 ozgelatin mass
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9.5 ozwhipped cream
Preparation: Callebaut® Gold Mousse
Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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6.3 ozsugar
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6.3 ozglucose
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3.2 ozwater
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0.1 ozIBC gold powder
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10.6 oz
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4.2 ozsweetened concentrated milk
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2.8 ozgelatin mass
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3.5 ozmirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well.
Use at 40°C.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
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10.4 ozegg white
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9.5 ozsugar
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6.9 ozegg yolks
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3.1 ozcocoa powder
Preparation: Chocolate Biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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