Back Print

Recipes 2004 - 05

Pastry

Rose Mary / Chocolate Alliance

Assembling

Place the biscuit with the ganache and the rose mary/caramel cream in the middle of a 20 cm diameter ring.
Pour the milk chocolate mousse over the biscuit.
When frozen spray with white chocolate and decorate

Sao Thomé Biscuits with Rosemary

Ingredients

Method

Melt the chocolate
Blend marzipan and egg yolks.
Whip egg whites and sugar.
Mix a little of the meringue into the marzipan.
Add the chocolate.
Add the remaining part of the meringue and the cocoa powder.
Weigh the biscuits each 150 g.
Bake in rings (18 cm) approx. 15 minutes at 180◦C.

Grenade Ganache

Ingredients

Method

Boil the cream and sugar.
Pour over the chocolate.
Add the butter.
Pour 150 g ganache over a Sao Thomé biscuit.

Rosemary/caramel cream

Ingredients

  • 750 g cream
  • 240 g egg yolks
  • 6 leaves gelatine
  • 225 g caramelized sugar
  • 2 twigs rosemary

Method

Caramelize the sugar.
Add the cream.
Add the rosemary and let absorb a few minutes.
Thicken the cream with the egg yolks.
Add the gelatine.
Pour 300 g over the biscuit with the Grenade ganache.

Papua Milk chocolate Mousse

Ingredients

Method

Boil the cream and thicken with egg yolks-sugar.
Pour over the chocolate.
Blend with the lightly whipped cream.

Top