Slow juiced mint and Cliff 10 opera
- Level:
-
Medium
A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.
Biscuit Cuillere (1 tray)
Used products: Biscuit Cuillere (1 tray)
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3.5 ozegg whites
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0.7 ozsugar
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3.0 ozegg yolks
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2.6 ozsugar
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1.5 ozcornflour
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1.5 ozgluten free flour
Preparation: Biscuit Cuillere (1 tray)
Whisk egg yolks and 75g sugar to a sabayon.
Whisk egg whites and remaining sugar until light and fluffy – don’t overwhip.
Fold flours into sabayon ensuring to incorporate fully.
Gently fold in egg whites.
Spread on a flat tray lined with silicone paper and bake at 170 degrees Celsius for 8 – 10 minutes.
Mint buttercream
Used products: Mint buttercream
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2.6 ozegg whites
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5.3 ozcaster sugar
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9.7 ozunsalted butter
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25 mlslow juiced mint
Preparation: Mint buttercream
Make a swiss meringue with sugar and egg whites.
Slowly add butter. Add mint juice last.
Cliff 10 Ganache
Used products: Cliff 10 Ganache
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180 mlcream
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8.8 ozcliff 10 chocolate
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2.1 ozsugar
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2.1 ozglucose
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2.3 ozbutter
Preparation: Cliff 10 Ganache
Heat cream and sugars in a small pot.
Cool to 40 degrees and pour over remaining ingredients and blitz.
Rum syrup
Mirror glaze
Used products: Mirror glaze
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0.7 ozmilk
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160 mlcream
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4.2 ozsugar
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1.4 ozCacoa barry cocoa powder
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3 leaf/leavesgelatin
Preparation: Mirror glaze
Bring milk, cream, sugar and cocoa powder to the boil.
Pour over remaining ingredient.
Blend and leave to cool until needed.
To assemble:
Begin with a layer of biscuit brushed with rum syrup.
Next a layer of ganache, then biscuit brushed with remaining rum syrup. Leave to set.
Then evenly spread the mint buttercream, leave to set.
Finish with a layer of mirror glaze.
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