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
-
25 gsugar
-
6 piece(s)egg yolks
-
200 gsugar
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
-
2 gpotato flour
-
150 ggrated rye bread
-
75 ghazelnut flour
Preparation: Rye bread sablé
Mix into egg mixture.
Ingredients: Rye bread sablé
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
-
100 gBoiron blackcurrant puree
-
10 gwater
-
10 gsimple syrup
-
5 gSosa 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
-
500 gBoiron blackcurrant puree
-
240 gsugar
-
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
-
250 gwater
-
300 gsugar
-
200 gdextrose
-
250 gcondensed milk
Preparation: White glazing
Heat together to 103°C and leave to cool to 55°C.
Ingredients: White glazing
-
18 ggelatin
-
3 gIBC 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
-
45 galmond flour
-
235 gwhole egg(s)
-
20 gflour
-
85 gicing sugar
-
12 gsunflower 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