Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta
- Level:
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Medium
Zéphyr™ Caramel Blondie Spongecake
Used products: Zéphyr™ Caramel Blondie Spongecake
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10.6 ozbutter
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7.1 ozMuscavado sugar
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4.9 ozsugar
Preparation: Zéphyr™ Caramel Blondie Spongecake
Cream
Used products: Zéphyr™ Caramel Blondie Spongecake
Preparation: Zéphyr™ Caramel Blondie Spongecake
Add
Used products: Zéphyr™ Caramel Blondie Spongecake
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8.5 ozwhole egg(s)
Preparation: Zéphyr™ Caramel Blondie Spongecake
Add at intervals
Used products: Zéphyr™ Caramel Blondie Spongecake
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8.5 ozweak flour
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0.1 ozbaking powder
Preparation: Zéphyr™ Caramel Blondie Spongecake
Finally, add previously sieved
Spread into 3 cm-high tins.
Place in the oven immediately at 170-180ºC with a double tray and double Silpat to prevent the base going too brown.
Once cooked, keep in the freezer.
Zéphyr™ Caramel and liquorice panacotta
Used products: Zéphyr™ Caramel and liquorice panacotta
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7.1 ozwater
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0.7 ozglucose syrup
Preparation: Zéphyr™ Caramel and liquorice panacotta
Boil
Used products: Zéphyr™ Caramel and liquorice panacotta
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0.4 ozliquorice extract
Preparation: Zéphyr™ Caramel and liquorice panacotta
Add
Used products: Zéphyr™ Caramel and liquorice panacotta
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1 pod(s)Vanilla
Preparation: Zéphyr™ Caramel and liquorice panacotta
Infuse
Used products: Zéphyr™ Caramel and liquorice panacotta
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0.2 ozgelatin leaves
Preparation: Zéphyr™ Caramel and liquorice panacotta
Filter and put
Used products: Zéphyr™ Caramel and liquorice panacotta
Preparation: Zéphyr™ Caramel and liquorice panacotta
Pour the mixture, previously melted
Used products: Zéphyr™ Caramel and liquorice panacotta
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10.9 oz35% cream
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3.5 ozmilk
Preparation: Zéphyr™ Caramel and liquorice panacotta
Emulsify and finally add
Cool to 28-30ºC and pour a thin 0.5 cm layer into silicone moulds 12 cm in diameter.
Osmotised pear
Used products: Osmotised pear
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1.1 lbwater
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8.8 ozsugar
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8.8 ozdextrose
Preparation: Osmotised pear
Boil
Used products: Osmotised pear
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1.8 ozlemon juice
Preparation: Osmotised pear
Low the temperature and add
Used products: Osmotised pear
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Q.S.Conference-type pears
Preparation: Osmotised pear
Peel and cut them into eight
Put the pears into a vacuum bag and add the syrup.
Make a 95% vacuum and keep the bag in the fridge.
Pecan nut crunch
Used products: Pecan nut crunch
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3.2 ozwater
Preparation: Pecan nut crunch
Heat
Used products: Pecan nut crunch
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3.5 ozsugar
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0.1 ozpectin
Preparation: Pecan nut crunch
Pour on to
Used products: Pecan nut crunch
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0.1 ozsalt
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2.3 ozdextrose
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1.6 ozhoney
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2.6 ozglucose syrup DE 44
Preparation: Pecan nut crunch
Add
Used products: Pecan nut crunch
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6.3 ozbutter
Preparation: Pecan nut crunch
Incorporate the butter at intervals, stirring all the time. Cook the mixture at about 110°C.
Cook the mixture at about 110°C.
Used products: Pecan nut crunch
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9.5 ozpecan nuts
Preparation: Pecan nut crunch
Stop the cooking and add
Spread on to Silpats and cook at about 160ºC.
Cut to the desired shape when they come out of the oven and, when cold, set aside in an airtight container.
Yoghurt rocks
Used products: Yoghurt rocks
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6.2 ozlemon juice
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3.5 ozTPT sugar and water
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7.9 ozwater
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0.1 ozsoy lecithin
Preparation: Yoghurt rocks
Mix
Keep in the fridge and after 12-24 hours create a foam using an aerator or mixer. Serve immediately.
Yoghurt ice cream
Used products: Yoghurt ice cream
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2.5 ozpowdered milk 1% fat
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Q.S.water
Preparation: Yoghurt ice cream
Mix
Used products: Yoghurt ice cream
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3.5 ozsaccharose sugar
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0.4 ozCremodan (stabiliser)
Preparation: Yoghurt ice cream
Heat at about 40°C and add
Used products: Yoghurt ice cream
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6.0 ozatomised glucose
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3.5 ozdextrose
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3.9 ozmaltodextrine
Preparation: Yoghurt ice cream
Continue heating and incorporating the rest of the sugars until it is at a temperature of about 85ºC, stirring all the time.
Cool immediately and leave the base to mature for at least six hours.
Used products: Yoghurt ice cream
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2.2 lbfull cream yoghurt
Preparation: Yoghurt ice cream
Add, before passing the ice-cream through the ice-cream maker.
Keep in the freezer.
Yoghurt rocks
Used products: Yoghurt rocks
Preparation: Yoghurt rocks
Melt
Used products: Yoghurt rocks
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1.8 ozpowdered yogurt
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1.4 oztapioca maltodextrin
Preparation: Yoghurt rocks
Then mix
Make different sized balls with the mixture.
Set aside.
Chocolate sauce
Used products: Chocolate sauce
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2.8 ozwater
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5.6 oz35% cream
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3.5 ozsugar
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2.1 ozglucose syrup DE 44
Preparation: Chocolate sauce
Heat
Used products: Chocolate sauce
Preparation: Chocolate sauce
Add, previously sieved and boil
Used products: Chocolate sauce
Preparation: Chocolate sauce
Pour on to, strain and set aside
Finishing
Place a strip of chocolate sauce in the middle of the dish.
On one side place half a disc of Zéphyr™ caramel and liquorice pannacotta.
Then add a strip of brownie sponge cake and 5 slices of osmotised pear.
Complete the dish with a quenelle of yoghurt ice-cream, the lemon air, a triangle of pecan nut crunch and some yoghurt rocks.
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