Gold digger - plated dessert petit entremet
Recipe
LIGHT GOLD MOUSSE
ingredients | preparation |
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Beat together until light and creamy. |
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Bring to simmer. Slowly pour over previous mixture while beating. |
Return mix to saucepan. Heat gently until 82°C. Stir base to prevent sticking. Remove from heat. |
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Add. |
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Pour over previous mixture while passing it through mesh strainer. |
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Whip lightly. Fold in at 30°C. |
Pipe into flexi mould. |
PASSION FRUIT CREAM INSERT
ingredients | preparation |
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Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside. |
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Bring to boil. Simmer for ± 3 minutes. |
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Add. Simmer for ± 2 minutes. |
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Add. |
Pipe into small flexi moulds. Let cool slightly. |
CRUNCHY BASE
ingredients | preparation |
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Mix together. |
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Melt and add. |
Spread into frame of 2 mm thick. Cut rounds of base smaller than the base of petit entremets using a cookie cutter. |
GOLD GLAZE
ingredients | preparation |
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Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside. |
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Bring to a boil. |
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Add. Stir gently. |
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Pour over previous mixture while passing through mesh strainer. |
Add golden shimmer powder to liking. Pour over frozen petit entremet at 35°C. |
ALMOND MALT CRUMBS
ingredients | preparation |
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Combine. Bake at 180°C until lightly golden. Let cool. |
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Add and blend until desired consistency is reached. |
WHIPPED MILK CHOCOLATE GANACHE
ingredients | preparation |
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Bring to a boil. |
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Mix together. Pour over previous mixture. |
Cool slightly. Whip with beater until lighter in colour. |
GOLD PRALINE CAKE
ingredients | preparation |
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Beat together. |
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Add. |
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Melt together. |
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Add. |
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Fold in. |
Pour in lined pan and bake at 160°C. Leave it moist in centre. |