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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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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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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