A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.
Ingredients: Biscuit Cuillere (1 tray)
100 gegg whites
85 gegg yolks
42 ggluten free flour
Preparation: Biscuit Cuillere (1 tray)
Whisk egg yolks and 75g sugar to a sabayon.
Whisk egg whites and remaining sugar until light and fluffy – don’t overwhip.
Fold flours into sabayon ensuring to incorporate fully.
Gently fold in egg whites.
Spread on a flat tray lined with silicone paper and bake at 170 degrees Celsius for 8 – 10 minutes.
Ingredients: Mint buttercream
75 gegg whites
150 gcaster sugar
275 gunsalted butter
25 mlslow juiced mint
Preparation: Mint buttercream
Make a swiss meringue with sugar and egg whites.
Slowly add butter. Add mint juice last.
Ingredients: Cliff 10 Ganache
250 gcliff 10 chocolate
Preparation: Cliff 10 Ganache
Heat cream and sugars in a small pot.
Cool to 40 degrees and pour over remaining ingredients and blitz.
Ingredients: Mirror glaze
40 gCacoa barry cocoa powder
Preparation: Mirror glaze
Bring milk, cream, sugar and cocoa powder to the boil.
Pour over remaining ingredient.
Blend and leave to cool until needed.
Begin with a layer of biscuit brushed with rum syrup.
Next a layer of ganache, then biscuit brushed with remaining rum syrup. Leave to set.
Then evenly spread the mint buttercream, leave to set.
Finish with a layer of mirror glaze.
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