275 g cream, 35% butterfat
3g gelatine sheets
15g Grand Marnier
12 vanilla pod
100 g caster sugar
75 g glucose
50 g unsalted butter
Bail the cream, vanilla and butter. Make a light caramel with the sugar and glucose, then add the cream mixture. Bring back to a boil for one to two minutes. Add the Grand Marnier and gelatine (previously softened in cold water).
185 g egg whites
125 g caster sugar
125 g egg yolks
50 g caster sugar
100 g flour
25 g corn flour
20 g cocoa powder
Cream the egg yolks with 50 g of sugar. Sift the flour, corn flour and cocoa powder. Whisk the egg whites and 125 g of caster sugar to a firm snow. Add the flour to the egg yolk mixture in the first bowl. Then fold in one third of the egg whites to lighten the batter and carefully fold the entire mixture into the remaining egg whites. Pipe into 40 mm disks, the size of the dessert, with a plain round nozzle. Dust with cocoa powder. Bake at 180° C for 15 to 18 minutes.
40 g egg yolks
50 g caster sugar
200 g UHT milk
135 g chestnut puree
12 vanilla pod
45 g caster sugar
6 g gelatine sheets
210 g fresh cream
Soften the gelatine in cold water. Whisk the egg yolks and 50 g of caster sugar until thick and pale. Bring the milk, chestnut puree, vanilla and 45 g of caster sugar to a boil. Pour the egg yolk mixture into the hot milk mixture. Heat to 82° C, stirring until it coats the spatula. Off the heat, squeeze out the excess water from the gelatine sheets and stir them into the hot milk mixture until melted. Cool the mixture, stirring occasionally. Whip the cream until it begins to thicken. Fold the whipped cream into the mixture.
Fill 1/3 of a Dobla Coconut cup marbled small with the chestnut Bavarois. Place a disk of chocolate biscuit in the Bavarois.
Add a disk of soft toffee and fill up the cup with Bavarois cream. Decorate with griottines and finish with chocolate garnish.
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