Lime bûche
- Level:
-
Difficult
Vanilla Insert
Ingredients: Vanilla Insert
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7.1 ozCream
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1.8 ozEgg yolks
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1.3 ozSugar
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0.0 grVanilla
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0.4 ozGelatin mass
Preparation: Vanilla Insert
Mix sugar and egg yolks, heat the cream. Add vanilla and cook at 85°C. Add gelatine and cool.
Lime Cream
Ingredients: Lime Cream
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4.9 ozSugar
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0.4 ozIce cream stabiliser
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0.6 ozNh pectin
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3.2 ozEgg yolks
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9.9 ozLime puree
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12.0 ozWater
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4.9 ozDairy butter
Preparation: Lime Cream
Mix sugar, stabilizer and pectin with egg yolks. Heat lime puree with water and add ingredients. Cook at 85°C.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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1.2 ozLime puree
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0.4 ozGlucose
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3.5 ozCream
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0.1 ozCinnamon stick
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0.5 ozNcb-hd706
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0.8 ozGelatin mass
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9.5 ozWhipped cream
Preparation: Callebaut® Gold Mousse
Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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6.3 ozSugar
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6.3 ozGlucose
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3.2 ozWater
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0.1 ozIbc gold powder
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4.2 ozSweetened concentrated milk
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2.8 ozGelatin mass
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3.5 ozMirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well.
Use at 40°C.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
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10.4 ozEgg white
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9.5 ozSugar
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6.9 ozEgg yolks
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3.1 ozCocoa powder
Preparation: Chocolate Biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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