Medium
Makes: 12
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High profit
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Comfort Foods
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Chocolate Innovation
Cacao Barry Zephyr White Chocolate Combined with Lemon & BlackberriesCacao Barry Zephyr White Chocolate Combined with Lemon & Blackberries
- Shelf life:
- 4 Days
- Conservation:
- Refrigerate 13-15°C
Containing: 6 Components
Cacao Barry Zephyr White Mousse
Ingredients: Cacao Barry Zephyr White Mousse
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200 g
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40 gcream
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40 gmilk
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1 pod(s)vanilla
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4 gGelatin
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200 gcream
Preparation: Cacao Barry Zephyr White Mousse
- Bring milk, Cream & Vanilla to the boil
- Hydrate the gelatine, Add to hot milk mix
- Pour over Chocolate and mix till emulsified
- Allow to cool
- Whip cream to soft peaks and fold into chocolate mix
- Pipe
Blackberry Jelly
Ingredients: Blackberry Jelly
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350 gBlackberry Puree
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150 gwater
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15 gGelatin
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50 gsugar
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3 gCitric acid
Preparation: Blackberry Jelly
- Bring to the boil Sugar, Puree, Water & Citric Acid
- Hydrate gelatine & melt in base
- Set in desired mould
- Use
Vanilla Sponge
Ingredients: Vanilla Sponge
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110 gbutter
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220 gSugar
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100 geggs
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250 gflour
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10 gbaking powder
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245 gmilk
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100 gwater
Preparation: Vanilla Sponge
- Cream the butter & sugar, add in the eggs slowly.
- Add the flour and milk alternatively, mixing to a smooth paste.
- Spread into 60x40cm tray
- Bake at 160°C
- Cool & Portion
- Soak with soaking syrup ( equal quantity of water & sugar)
Lemon Curd
Ingredients: Lemon Curd
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250 glemon juice
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100 gsugar
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150 gEgg
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150 gbutter
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8 gGelatin
Preparation: Lemon Curd
- Cook the lemon juice, sugar & butter
- Tempering in the eggs, cook until thick
- Allow to cool slightly then add the bloomed gelatine
- Set & use
Sweet Pastry
Ingredients: Sweet Pastry
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325 gbutter
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175 gicing sugar
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100 gEgg
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500 gcake flour
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1 gsalt
Preparation: Sweet Pastry
- Combine all in one to a smooth paste/dough
- Allow to chill
Meringue Kisses
Ingredients: Meringue Kisses
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150 gegg whites
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150 gicing sugar
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150 gCastor Sugar
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2 gVanilla Extract
Preparation: Meringue Kisses
- Whip Egg Whites to stiff peak and slowly add Castor Sugar
- Whip for 2 min until sugar disolves and stiff peak is reached
- Fold in icing sugar and pipe
- Dry out at 100C for 1h and use
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