Lime bûche
- Level:
-
Difficult
Vanilla Insert
Ingredients: Vanilla Insert
-
7.1 ozcream
-
1.8 ozegg yolks
-
1.3 ozsugar
-
0.0 grvanilla
-
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
-
4.9 ozsugar
-
0.4 ozice cream stabiliser
-
0.6 ozNH pectin
-
3.2 ozegg yolks
-
9.9 ozlime puree
-
12.0 ozwater
-
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
-
1.2 ozlime puree
-
0.4 ozglucose
-
3.5 ozcream
-
0.1 ozcinnamon stick
-
5.3 oz
-
0.5 ozNCB-HD706
-
0.8 ozgelatin mass
-
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
-
6.3 ozsugar
-
6.3 ozglucose
-
3.2 ozwater
-
0.1 ozIBC gold powder
-
10.6 oz
-
4.2 ozsweetened concentrated milk
-
2.8 ozgelatin mass
-
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
-
10.4 ozegg white
-
9.5 ozsugar
-
6.9 ozegg yolks
-
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.
Comments