Lime bûche
- Level:
-
Difficult
Vanilla Insert
Ingredients: Vanilla Insert
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200 gcream
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50 gegg yolks
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36 gsugar
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0,25 gvanilla
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12 ggelatin 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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140 gsugar
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12 gice cream stabiliser
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18 gNH pectin
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90 gegg yolks
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280 glime puree
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340 gwater
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140 gdairy 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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35 glime puree
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12 gglucose
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100 gcream
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2 gcinnamon stick
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150 g
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15 gNCB-HD706
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22 ggelatin mass
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270 gwhipped 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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180 gsugar
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180 gglucose
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90 gwater
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2 gIBC gold powder
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300 g
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120 gsweetened concentrated milk
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80 ggelatin mass
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100 gmirror 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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296 gegg white
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270 gsugar
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196 gegg yolks
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89 gcocoa 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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