Gluten free chocolate cake

Ingredients: Gluten free chocolate cake

Preparation: Gluten free chocolate cake

make sabayon with eggs and sugar. Warm chocolate to 45c, fold into sabayon. Make meringue with egg white and sugar. Fold into chocolate sabayon. Bake at 180c 13 mins. 

Earl grey milk chocolate cremeux

Ingredients: Earl grey milk chocolate cremeux

Preparation: Earl grey milk chocolate cremeux

Make infusion with milk and earl grey. Strain the milk earl tea and continue to make ganache with with sorbitol and dextrose and dark chocolate. Add the butter into ganache at 40 and emulsify with a power immersion blender. Reserve till use.

Reconstituted Compote

Ingredients: Reconstituted Compote

  • 300 g
    blackberry puree
  • 100 g
    strawberry puree
  • 90 g
    raspberry puree
  • 105 g
    Sugar
  • 9 g
    pectin X58
  • 10 g
    lime puree
  • 100 g
    Black currants, fresh or frozen
  • 100 g
    poached blackcurrant juice

Preparation: Reconstituted Compote

Warm the purees upto 45c. Add the pectin x58 mixed with sugar and heat up to 80c.  Stop cooking and whisk in the lemon puree.  Set in Gn pan. To reconstitute the compote to form a gel Blend the compote with black current jus to give a smooth texture. Reserve until use.

Chocolate streusel reconstituted

Ingredients: Chocolate streusel reconstituted

Preparation: Chocolate streusel reconstituted

Make gluten free crumble with butter , brown sugar  sea salt  and almond powder. Bake at 165c for 15mins.  Once cooled add into melted chocolate to make a sticky chocolate streusel. Line the ring with the sticky streusel. Reserve in chiller.

White glaze

Ingredients: White glaze

Preparation: White glaze

Boil milk, cream and glucose add to the white chocolate and make a ganache. Warm neutral glaze and condense milk and blend into the ganache with gelatin . Add colour as needed.

Spider glaze

Décor

Edible flower
Dark Chocolate garnish