![]() ![]() Semi whip your Cream and your caramel together. Pour the whole mixture through a chiniose into a plastic container and leave it to cool down before using it in the caramel mousse. Re boil the mixture and add in the dark soya sauce Whisk it around until it has all melted and then start to add the warmed cream a little at a time so as not to cause an eruption of hot caramel. Once all your sugar has been added and it has properly dissolved and you have reached your optimum caramel colour add in the butter. Slowly bit by bit start to add in the caster sugar making sure that it has fully dissolved before adding in the next amount. Heat the glucose in a medium pan until it starts to boil, In a small pan bring the cream and vanilla pods to the simmer then leave it to 1 side to infuse, Place into a piping bag with a small nozzle ready for service Place in a piping bag with a small no 5 plain nozzle ready for service.ĭe seed the vanilla pods and mix it with the caster sugarĪnd then whip it with the cream to the right consistency. Pour into a container and set in the fridge before using. Strain the mixture over the melted chocolate and mix it together until it has fully emulsified. Return the mixture to the pan and cook out to 83 c Pour the warm infusion over the egg yolks and mix it together. Heat the cream and 5 spice to the simmer and leave it to infuse for 10 minutes Season with table salt whilst still warm so that it sticks to the nuts. Separate them apart whilst they are still Stir until it crystallises then reduce the heat and allow the nuts to caramelise slowly.Īdd the knob of butter at the end and pour out on to a tray. Heat the sugar and water to soft boil then add in the nuts Strain the ice cream base and cool down before adding in the fresh banana puree. ![]() Heat the milk and cream to the simmer and dissolve the remaining ingredients except the banana puree inside the hot liquid.Ĭook to 80c to make sure everything has dissolved. Leave them in a plastic egg tray to defrost so that they don’t roll around in the fridge. They will set very quickly then remove the cocktail stick and patch the little hole with a little more chocolate coating. ![]() Remove your frozen custard spheres from the freezer and one at a time dip them ONCE completely submerging them into the hot chocolate coating. Once frozen stick the two halves together, place a cocktail stick into the ball and place back into the freezer ready to be dipped. Mix it into the chocolate to form a chocolate ganache,įinally mix through the banana puree and strain the mixture through a fine chiniose.Īllow the mix to cool slightly before putting into your 4cm half sphere moulds and freezing. Melt the two chocolates in the microwave, Set it again, then using the 9.5cm ring cutter cut discs out and then using 4cm cutter cut out the centre of the larger disc to create a large doughnut shapeīanana and milk chocolate custard Sphere - Use the 4cm black Demarle half sphere mould: Press it down firmly so that it sticks together, If the cake is too cool flash the whole thing back through the oven so that the Feuillitine layer starts to melt and it will stick together easier.Īllow for this to cool completely before spreading a thin layer of dark chocolate pate a glace on the base of one of the banana cake. Whilst the cake is still warm from the oven take the Feuillitine layer and lay it on top of the banana cake. Roll out 925g between two sheets of paper and place into the fridge until ready to use. Use a tiny amount of ground nut oil to loosen if it becomes too thick.Īdd in the remaining ingredients and mix it together, Roast the peanuts in the oven until golden brown then place them into a large blender and blitz them to a smooth paste. Spread 1kg per tray and bake at 170c for 4-6 minutes until its golden brown and baked through. Mix the bananas, eggs and sugars together in a mixing bowl on a medium speed until to form a puree.Īdd the vegetable oil and vanilla then sieve the dry ingredients and add them into the mix.īring it all together to form a cake batter.
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