Sweet Noodle on the Go
- Level:
-
Difficult
Chocolate Noodles
Used products: Chocolate Noodles
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12.3 ozpastry flour
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2.5 ozcocoa powder
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4.0 ozegg yolks
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2.5 ozwhole egg(s)
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3.3 ozcoconut milk
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1.2 ozhazelnut oil
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0.1 ozsalt
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0.7 ozicing sugar
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1/3 beans(s)Tahitian vanilla
Preparation: Chocolate Noodles
Mix all ingredients into smooth dough. Wrap in cling film and leave to rest in refrigerator for 1 hour.
Roll out with pasta machine and pass through noodle maker.
Boil in stock for 6 minutes.
Stock
Used products: Stock
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1/2simple syrup
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1/2water
Preparation: Stock
Mix together all ingredients and boil noodles in it.
Caramelised cashew nuts
Used products: Caramelised cashew nuts
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1.8 ozsugar
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0.4 ozwater
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4.4 ozcashew nuts
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15.4 grsea salt
Preparation: Caramelised cashew nuts
Mix together all ingredients in saucepan and heat to caramelise nuts.
Keep a few good-looking nut halves aside and cut the rest into small pieces.
Chocolate crumble
Used products: Chocolate crumble
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1.8 ozbutter
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1.8 ozsugar
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1.1 ozpastry flour
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0.4 ozcocoa powder
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1.6 ozalmond powder
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15.4 grsea salt
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1/2lemon zest
Preparation: Chocolate crumble
Mix together all dry ingredients and mix in soft butter.
Spread out on backing sheet and bake at 160°C for 20 minutes.
Inaya™ Chocolate Mousse
Used products: Inaya™ Chocolate Mousse
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2.9 ozmilk
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2.9 ozsimple syrup
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11.7 oz35% cream
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Q.S.water
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Q.S.gelatin
Preparation: Inaya™ Chocolate Mousse
Whip cream and store in refrigerator.
Heat together syrup and milk.
Mix previous mixture in three steps into melted chocolate and cocoa mass, and emulsify to create ganache.
Fold whipped cream into ganache.
Passion Crémeux
Used products: Passion Crémeux
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2.2 ozpassion fruit puree
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0.6 ozalmond milk
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0.3 ozmango puree
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2.1 ozwhole egg(s)
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1.9 ozsugar
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15.4 grpowdered gelatin
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0.2 ozwater
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1.4 ozbutter
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1.4 ozmascarpone
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15.4 grpectin
Preparation: Passion Crémeux
Hydrate gelatine in water. Mix pectin with sugar.
Safe for butter, mascarpone and gelatine, mix and heat all ingredients to 85°C in Thermomix.
Add gelatine and leave to cool to 37°C. Add butter and mascarpone.
Pour into small spherical moulds.
Base syrup
Used products: Base syrup
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4.0 lbcoconut infusion
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2.6 lbsugar
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10 leaf/leaveslemongrass
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3.5 ozlime juice
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10 piece(s)lime zest
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10 leaf/leavespandan
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12 cmfresh ginger
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5 beans(s)Madagascar vanilla
Preparation: Base syrup
Mix all ingredients and bring to a boil. Leave to infuse and strain.
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