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This document provides a recipe that includes several components: a cherry compote made from cherries and cherry puree, a sea salt chocolate soup made by melting chocolate in heated cream and milk, a chocolate fondant made from butter, chocolate, sugar, eggs and flour, chocolate crack tuille made from fondant, glucose and chocolate, and a yoghurt and cherry sorbet made from water, sugar, dextrose, glucose, yoghurt and cherry puree. The recipe instructions describe how to make each component and how to assemble them by melting chocolate, cooking the fondant, placing the sorbet and tuille, and serving.
This document provides a recipe that includes several components: a cherry compote made from cherries and cherry puree, a sea salt chocolate soup made by melting chocolate in heated cream and milk, a chocolate fondant made from butter, chocolate, sugar, eggs and flour, chocolate crack tuille made from fondant, glucose and chocolate, and a yoghurt and cherry sorbet made from water, sugar, dextrose, glucose, yoghurt and cherry puree. The recipe instructions describe how to make each component and how to assemble them by melting chocolate, cooking the fondant, placing the sorbet and tuille, and serving.
This document provides a recipe that includes several components: a cherry compote made from cherries and cherry puree, a sea salt chocolate soup made by melting chocolate in heated cream and milk, a chocolate fondant made from butter, chocolate, sugar, eggs and flour, chocolate crack tuille made from fondant, glucose and chocolate, and a yoghurt and cherry sorbet made from water, sugar, dextrose, glucose, yoghurt and cherry puree. The recipe instructions describe how to make each component and how to assemble them by melting chocolate, cooking the fondant, placing the sorbet and tuille, and serving.
and yogurt sorbet Spice up your life with Ingredients: (Serves 4) Cherry compote 16 Cherries (stoned) 500g Cherry puree Lindt Excellence sea salt chocolate soup 200g Lindt Excellence Dark with a Touch of sea salt Chocolate 100ml Double cream 200ml Full fat milk Lindt Excellence Chocolate fondant 83g Butter (unsalted) 135g Lindt sea salt chocolate 42g Castor sugar 2 Eggs 50g Pasta our Lindt Excellence chocolate crack tuille 233g Fondant 100g Glucose 166g Lindt Chocolate 99% cocoa (nely chopped) Sea salt akes Yoghurt and cherry sorbet 335g Water 100g Castor sugar 70g Dextrose 80g Atomised glucose 250g Greek yoghurt Cherry Puree METHOD
Cherry compote Mix the cherries with the cherry puree Lindt Excellence sea salt chocolate soup
Bring the cream and milk to the boil and gradually pour over the chocolate. Mix until the soup is smooth. Lindt Excellence chocolate fondant Whisk the eggs and sugar. Melt the chocolate and butter. Sift the our. Fold the chocolate into the egg mix then add the our. Place greased and oured rings (5cm x 3.5 cm) on a tray with parchment paper. Pipe 70g of fondant mix in a ring. Lindt Excellence chocolate crack tuille Cook the fondant and glucose to a dark caramel then whisk in the chocolate. Cool in a tray with parchment paper. When cool blitz in a food processor to a ne powder. Sift onto a greased tray and cook at 200c until the mix is melted. Sprinkle on the sea salt. Leave to cool slightly then cut into strips, twist and let cool.
Yoghurt and cherry sorbet Boil the water then add the sugar, dextrose and atomised glucose. Boil for three minutes then pour over the yoghurt and smooth with a hand blender. When cool churn in an ice cream machine. Fold through the cherry puree once the sorbet has churned. Spice up your life with METHOD continued
Assembly Cherry compote Lindt Excellence sea salt chocolate soup Lindt Excellence chocolate fondant Lindt Excellence chocolate crack tuille Yoghurt and cherry sorbet Melt some chocolate and ick it on a plate. Cook the fondant at 200c for about ve minutes until the outside is cooked but the middle is still runny. Pour the warm chocolate sauce in a jug. Once the fondant is cooked let it rest for one minute then place on a plate and remove the ring. Quenelle the sorbet and place it next to the fondant. Rest the chocolate tuille between the fondant and the sorbet. Tips from Jun Tanaka
Always add a pinch of salt to all chocolate recipes to enhance the avour of the chocolate.