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Recipes 2004 - 05

Pastry

Tropical Citrus

Demould and pipe with a mixture of cocoa butter, white chocolate and white colour. Pour ganache on half of the cake.

Sponge

Ingredients

  • 200 g eggs
  • 100 g roasted almonds
  • 70 g cocoa nibs Callebaut Nibs-S
  • 100 g icing sugar
  • 80 g flour
  • 140 g egg whites
  • 400 g sugar
  • 40 g unsalted butter

Method

Mix almonds, cocoa nibs and icing sugar in a mixer. Add eggs and mix gently. Add melted butter, flour and 200 g sugar and mix. Whip the 200 g sugar and egg whites and fold in. Bake for 5 – 6 minutes at 210ºC

Chocolate Mousse

Ingredients

Method

Melt the chocolate and Mycryo. Boil the cream and blend together. Fold in the whipped cream and egg whites. Pipe into rings and freeze.

Strawberry Margarita Cream

Ingredients

Puree

  • 7 pcs lime
  • 500 g strawberry
  • 150 g honey
  • 100 g Tequila
  • 50 g sugar

Method

Mix fine peels from 2 limes and 50 g sugar. Boil strawberry, honey, Tequila and juice from 7 limes and sieve. (Add red colour in case the strawberry does not colour enough)

Heat up puree, plums, eggs and sugar to 80-85ºC. Add Mycryo and then butter. Emulsify in a mixer. Pour into moulds and freeze.

Mousse of Lemon Chocolate and White Chocolate

Ingredients

Method

Boil coconut milk and lime leaves. Add the softened gelatine. Melt the chocolate and blend. Fold in the whipped cream.

Ganache

Ingredients

Method

Boil cream, colour and glucose and mix with chocolate. Add the jelly and Mycryo when the chocolate is melted.

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