GOLD DIGGER – PLATED DESSERT PETIT ENTREMET
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Recipe components
LIGHT GOLD MOUSSE
Ingredients | Preparation |
---|---|
| Beat together until light and creamy. |
| 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. | |
| Add. |
Pour over previous mixture while passing it through mesh strainer. | |
| Whip lightly. Fold in at 30°C. |
Pipe into flexi mould. |
PASSION FRUIT CREAM INSERT
Ingredients | Preparation |
---|---|
Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside. | |
| Bring to boil. Simmer for ± 3 minutes. |
| Add. Simmer for ± 2 minutes. |
| Add. |
Pipe into small flexi moulds. Let cool slightly. |
CRUNCHY BASE
Ingredients | Preparation |
---|---|
| Mix together. |
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 |
---|---|
Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside. | |
| Bring to a boil. |
| Add. Stir gently. |
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 |
---|---|
| Combine. Bake at 180°C until lightly golden. Let cool. |
| Add and blend until desired consistency is reached. |
WHIPPED MILK CHOCOLATE GANACHE
Ingredients | Preparation |
---|---|
| Bring to a boil. |
Mix together. Pour over previous mixture. | |
Cool slightly. Whip with beater until lighter in colour. |
GOLD PRALINE CAKE
Ingredients | Preparation |
---|---|
| Beat together. |
| Add. |
Melt together. | |
Add. | |
| Fold in. |
Pour in lined pan and bake at 160°C. Leave it moist in centre. |