Recipe Passion Media

Walk In the Forest

Vanilla, Tabanan 70%, Cherry, Brownie


Ingredients:


White Chocolate Bavarois:
420 gr Heavy Cream 35%
420 gr UHT Milk
2 pc Vanilla Stick
205 gr Egg Yolk
24 gr Gelatin Sheet
840 gr Heavy Cream 35%
147 gr Refine Sugar

Bitter Chocolate Cremeux:
250 gr Heavy Cream 35%
20 gr UHT Milk
50 gr Refine Sugar
176 gr Dark Chocolate 70%
2 pc Vanilla Stick
50 gr Egg Yolk
26 gr Refine Sugar
3 gr Gelatin


Compressed Amarena Cherry:
75 gr H2O
95 gr Amarena Syrup
25 Pcs Amarena Cherry
25 Pcs Morelo Cherry
1 pc Vanilla Stick
5 pc Anise Star
1 pc Cinnamon Stick
1 pc Rose Marry
3 gr Salt

Pistachio Butter Sponge:
275 gr Unsalted Butter
50 gr Pistachio Paste
300 gr Icing Sugar
300 gr Whole Egg
190 gr Cake Flour
20 gr Pistachio Chopped
2 gr Salt
4 gr Baking Powder

Method:


White Chocolate Bavarois:

Boil the first cream, milk vanilla stick. In another place mix sugar, egg yolk. Cook the egg yolk in to the cream mixture like an anglaise, add the gelatin and cool down to 20-25’C. Fold in to the soft whipped cream.


Bitter Chocolate Cremeux: 

Boil cream, milk vanilla stick. In another place mix sugar, egg yolk. Cook the egg yolk in to the cream mixture like an anglaise, add the gelatin and pour in to the dark chocolate. Keep in the fridge about one hour before use.

Compressed Amarena Cherry:

Put all ingredients to a vacuum bag, compressed, and slow cook in the temperature 56’C about 1 hour.
Pistachio Butter Sponge: Beat icing sugar, butter, pistachio paste, and salt until get the creamy texture. Add the egg slowly till all cooperated. Fold in all the dry ingredients to the mixture. Bake in the preheat oven 180’C about 25 minutes.


By Chef Farid Al Farouk

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