Tonka Cherry Forest
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Good to go
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Good for freezing
Savor the richness of cocoa paired with the freshness of cherry puree secured in every bite.
- Level:
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Easy
- Makes:
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25 tartelettes
- Shelf life:
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3 days
- Conservation:
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+3 Celsius
Cacao flourless spoonge
Ingredients: Cacao flourless spoonge
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10.6 ozEgg whites
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9.5 ozsugar
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7.1 ozEgg yolks
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3.2 ozCP
Preparation: Cacao flourless spoonge
- Whip the egg whites and sugar to a peak form.
- Then mix the egg yolks with meringue.
- Finally add and mix the cacao powder.
- Bake at 160°C for 12 minutes.
- Tray 60cm x 40cm.
Cherry ant tonka compote
Ingredients: Cherry ant tonka compote
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9.9 ozCherry purée
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1 piece(s)Tonka beans
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8.3 ozCherry purée
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5.3 ozsugar
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0.3 ozpectin NH
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10.6 ozFrozen cherries
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0.4 ozlime puree
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15.4 grGelatin powder 200 bloom
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0.3 ozwater
Preparation: Cherry ant tonka compote
- In a saucepan add the cherry puree and with a microplan make tonka zest and add.
- Boil at low heat to reduce the purée to 235 g.
- Prepare the gelatin mass and keep aside.
- Mix sugar and pectin and add to the saucepan while mixing vigorously.
- Add the frozen cherries and bring back to a boil.
- Remove from the heat and add the lime and gelatin mass.
- Pour in a frame 30 x 15 x 0.5cm and freeze.
- Cut in triangular shapes from the ring.
- Place the compote above the sponge.
Mousse 70-30-38
Ingredients: Mousse 70-30-38
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4.8 ozCream
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4.8 ozmilk
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4.8 ozEgg yolks
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0.1 ozGelatin
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0.4 ozwater
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2.8 ozEgg whites
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3.2 ozsugar
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0.9 ozwater
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8.5 ozwhipping cream
Preparation: Mousse 70-30-38
- Prepare the gelatin mass. In a saucepan add cream, milk and egg yolks.
- Cook to 85°C.
- Cool the mixture down for a while and pour the chocolate and gelatin mass.
- Mix using an emulsifying blender.
- Keep aside until you prepare the meringue.
- Use it at 35°C.
- Start whipping the egg whites at medium speed.
- Make a syrup at 118°C.
- Pour theegg whites and whip until they cool down.
- Semi-whipped cream.
- Incorporate the meringue first with the base at 35°C.
- Then the semi whipped cream.
- Pipe approximately 40 g into the rings.
Dark glaze
Ingredients: Dark glaze
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10.6 ozsugar
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10.6 ozGlucose syrop
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5.3 ozwater
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7.1 ozsweetened condensed milk
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2.1 ozGelatin powder 200 bloom
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4.6 ozwater
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0.3 ozF013261
Preparation: Dark glaze
- Prepare the gelatine mass.
- In a saucepan add the first group of ingredients.
- Bring to 104°C.
- Remove from heat and add condensed milk and gelatine mass and mix.
- Then pour the chocolate and blend.
- Allow to rest overnight.
- Use at 31°C to 28°C.
Cocoa sable 1 sheet 60x40
Ingredients: Cocoa sable 1 sheet 60x40
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5.3 ozButter
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1 piece(s)Vanilla
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0.9 ozCP
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2.6 ozIcing sugar
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15.4 grsalt
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0.9 ozground almonds
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8.8 ozFlour GF
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0.2 ozBaking powder
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2.4 ozEgg
Preparation: Cocoa sable 1 sheet 60x40
- In a mixer soften the butter and vanilla.
- Mix the dry ingredients together until they become crumbly in texture and when by pressing into your hand should stick together.
- Finally add the eggs and mix until you form a dough.
- Sheet the dough between guitar sheets 2-3 mm.
- Allow it to rest for a couple of hours before baking.
- Place the dough between perforated silpat.
- Bake for 15 minutes at 160°C. Makes 16 pieces.
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