Recipes 2006 - 07

"Frigga"

Nougat Montelimar

500   g Honey
75      g Glucose
1000 g Castor sugar
125    g Glucose
220   g Egg white
50      g Castor sugar
400   g Roasted almond
100   g Pistachio nuts
20     g Macadamia nuts
120   g Dried figs

Working method:
Boil 75 gram glucose with honey up to 120 degrees Celsius
Boil 1kilo sugar with 125 gram glucose up to 157 degrees Celsius
Beat egg white with 50 gram sugar
Mix fluid masses together
Mix the fluid mass with the egg white foam
Keep on turning the nuts and fruit
Pour out in a framework

Milk ganache

400 g     Whipped cream
80   g     Glucose molasses
100 g     Butter
700 g     Milk chocolate
1      pce Vanilla-pod

Working method:
Bring to the boil whipped cream, glucose and vanilla-pod
Pour the boiling whipped cream mix over the chocolate and the butter
Stir until a smooth mass
Pour out in a framework on the nougat Montelimar

Pure ganache

200  g     Whipped cream
40     g     Glucose molasses
50     g     Butter
300  g     Pure chocolate Callebaut Java
1       pce Vanilla-pod

Working method:
Bring to the boil whipped cream, glucose and vanilla-pod
Pour the boiling whipped cream mix over the chocolate and the butter
Stir until a smooth mass
Pour out in a framework on the milk ganache

Structure:
Dry the framework during 1 day
Cut in half and put the pure ganache on top
Press firmly an cut in paths of 3 cm
Cover plastic slings with pure ganache and put it against the side of the paths
Cool down lightly an cut in rectangles of 1 cm thickness
Dry 1 day
Cover the paths with pure ganache
And put them on the filling
Lay the cut filling on its side and let dry 1 day
Dip half into de pure chocolate Callebaut Java