WE ARE THE WORLD
- Level:
-
Difficult
Inspiration comes from the song We Are the World, that the greatest gift of all is sharing. Using accessible ingredients from anywhere in the world to create layers of texture and flavour, with a sip of Cocoa of Tea on the side on the side savouring our tea culture!
SHELL 1
Used products: SHELL 1
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7.2 ozyuzu puree
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13.0 ozwater
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5.7 ozsugar
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0.4 ozagar
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0.1 ozyuzu zest
Preparation: SHELL 1
YUZU GEL
Mix all ingredients and bring to the boil
Used products: SHELL 1
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4.2 ozsugar
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7.9 ozcream
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0.2 ozorange zest
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1.2 ozsorbitol
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15.4 grsalt
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3.4 ozbutter
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0.5 ozGrand Marnier
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2.6 ozNID-SE-PEXG
Preparation: SHELL 1
ORANGE GANACHE
BRING SUGAR, CREAM, ORANGE ZEST, SORBITOL, SALT TO BOIL
POUR OVER THE CACAO BARRY EXTRA BiTTER GUAYAQUiL 64% AND MIX
ADD BUTTER AND GRAND MARNIER
Used products: SHELL 1
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3.5 ozmilk
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1.4 lbcream
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1.6 ozsugar
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0.7 ozglucose
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0.7 ozglucose powder
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0.4 ozGelatin mix
Preparation: SHELL 1
CHOCOLATE WHiPPiNG GANACHE
BRING MILK, 1/2 CREAM, SUGAR, GLUCOSE, GLUCOSE POWDER TO A BOIL
ADD GELATINE MIX
POUR OVER THE CACAO BARRY GRAND CARAQUE AND MIX
ADD REMAINING CREAM
SHELL 2
Used products: SHELL 2
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7.1 ozstrawberry juice
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1.1 ozlemon juice
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0.2 ozmint
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0.5 ozsugar
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0.4 ozGelatin mix
Preparation: SHELL 2
STRAWBERRY COULLiS
HEAT STRAWBERRY JUiCE AND SUGAR
ADD GELATiNE MiX
SHELL 3
Used products: SHELL 3
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2.8 ozmilk
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11.1 ozcream
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2.8 ozsugar
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3.5 ozEgg yolk
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0.7 ozGelatin mix
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0.4 ozstar anise
Preparation: SHELL 3
CHOCOLATE CREMEUX
INFUSE STAR ANISE, MILK AND CREAM
COOK INFUSED MIXTURE WITH SUGAR AND YOLKS
POUR OVER THE CACAO BARRY SAiNT DOMiNGUE 70% AND GELATINE MIX
Used products: SHELL 3
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2.1 ozicing sugar
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3.5 ozPecans
Preparation: SHELL 3
CARAMELiZED PECAN
CARAMELIZE THE PECAN WITH ICING SUGAR
Used products: SHELL 3
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8.1 ozegg white
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8.1 ozsugar
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3.3 ozeggs
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6.6 ozegg yolks
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1.3 ozFlour T55
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1.5 ozcocoa powder
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2.8 ozalmond powder
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1.7 ozbutter
Preparation: SHELL 3
DARK CHOCOLATE SPONGE
WHIP EGG WHITE WITH SUGAR
FOLD IN EGGS AND YOLKS
ADD ALL DRY INGREDIENTS, FOLD GENTLY
ADD WARM COVERTURE-BUTTER MIXTURE
BAKE AT 180°C FOR 10 MINUTES
Used products: SHELL 3
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1.1 lbwater
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1.8 ozCacao Shell
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0.4 ozorange zest
Preparation: SHELL 3
CACAO TEA
BRiNG ALL iNGREDiENTS TO BOiL AND iN FUSE FOR 5MiNS
Assembly and finishing
SHELL 1
PiPE THE YUZU GEL
PiPE THE ORANGE GANACHE
PiPE THE CHOCOLATE WHiP GANACHE
SHELL 2
FiLL UP THE STRAWBERRY COULiS
SHELL 3
FiLL UP WiTH THE CARAMELiZED PECAN
FiLL UP WiTH LiTTLE CHOCOLATE CREMEUX
PUT THE CHOCOLATE SPONGE ON TOP AND FiLL UP WiTH THE CREMEUX 4:DECOR iT WiTH THE CHOCOLATE AND SERViCE WiTH THE CACAO TEA .
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