Cognac Liqueur Dessert
Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.
- Level:
-
Difficult
- Makes:
-
Recipe yield: 20 single-serve portions
Liqueur Cream
Ingredients: Liqueur Cream
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1500 gwhipping 33% cream
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4450 gCW2NV
Preparation: Liqueur Cream
Heat together.
Ingredients: Liqueur Cream
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12 ggelatin leaves
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Q.S.water
Preparation: Liqueur Cream
Soak and mix into previous mixture.
Ingredients: Liqueur Cream
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90 gegg liqueur
Preparation: Liqueur Cream
Mix in and leave to rest for 24 hours.
Bavarian cream
Ingredients: Bavarian cream
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210 gWhole milk
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70 gegg yolks
Preparation: Bavarian cream
Heat together.
Ingredients: Bavarian cream
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150 gC811NV
Preparation: Bavarian cream
Pour previous mixture onto the chocolate and emulsify.
Ingredients: Bavarian cream
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5 leaf/leavesgelatin
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Q.S.water
Preparation: Bavarian cream
Soak and mix into previous mixture.
Ingredients: Bavarian cream
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210 gwhipping 33% cream
Preparation: Bavarian cream
Whip to medium peaks and gently fold into previous mixture.
Chocolate ganache
Ingredients: Chocolate ganache
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300 gC811NV
Preparation: Chocolate ganache
Melt.
Ingredients: Chocolate ganache
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200 gwhipping 33% cream
Preparation: Chocolate ganache
Mix into melted chocolate.
Ingredients: Chocolate ganache
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30 gbutter
Preparation: Chocolate ganache
Stir into previous mixture.
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