Pour the mixture in a small pot and cook until 82°C. ... Pour ½ of the Dulcey mousse in the cake ring. Five simple ingredients – cream, vanilla, salt, eggs and sugar, make for an exquisitely rich and elegant dessert. 2.5 sheets gelatine or 5g / 1+1/4 tsp powdered gelatine 40g granulated sugar 0.5 oz (15g) water 50g egg yolks (about 3 medium) 100g passionfruit pulp, seeds sieved out ... Honey and Soy Chicken Wings- Spring / Summer BBQ series ; Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. For the white chocolate mousse, place the chocolate in a bowl set over a pan of simmering water. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Whisk the egg whites to a stiff peak and fold in. Guest Post by Lisa at Parsley Sage Sweet For those of you who aren’t familiar with entremets, the actual definition is the sweet course served after the cheese course . Cut a sheet of silicon to fit the base of the Swiss roll tin. Whisk the egg whites to stiff peaks and fold in. 
. peel off the baking parchment from the base of the cake and leave to cool completely, The Method (the part that went a little wrong for me). The Bavarois ended up far too liquid partly because I curdled the custard stage (grrrrrrrr…… I know better) and as I had run out of eggs and time, I had to push it through the liquidiser to de-curdle the mixture with now no hope if thickening (lesson 2 – next time that happens cheat and add cornflour). This one proved particularly challenging. It was a very successful fundraiser for the village and it is always fun talking about something you love with fellow gardening amoureuses, especially so fo hubby is to be honest the creative force behind the garden. It is a gorgeous combination of hazelnut joconde, topped with honey custard mousse, raspberry curd dotted with fresh raspberries, surrounded by white chocolate bavarois and then glazed with a multi coloured mirror glaze, the latter being another first for me. Recipe courtesy of The Great British Baking Show, 150g plain chocolate, 36% cocoa solids, broken into small pieces, 300g white chocolate, broken into small pieces. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate. Mirror glaze is another one that I still don’t know how to calculate how much is needed. Hi everyone! in a separate bowl take 2 tbsp of batter and add to the melted butter and mix until combined, stir the butter mixture into the batter until fully combined, spoon the mixture onto the prepared baking sheet and level the surface with a palette knife making sure it is big enough for you cake. 
White chocolate can be tricky, so watch it like a hawk and as soon as it has melted, remove the bowl from the pan and set aside to cool a little. It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Congelati minim 8 ore, apoi glazurati dupa dorinta si decorati asemenea. For the decorative paste, cream the butter and icing sugar together until light and … I then tried to get a seal on the mould using cling film and poured it all back in and quickly rammed what was now a dripping beast into the freezer to get it set as quickly as possibly. Chill in the fridge until set. For the decorative paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg white, beating continuously. So this pear chocolate entremet fits this scheme perfectly with its walnut sponge, brown sugar roasted pears, dark chocolate honey ganache and milk chocolate mousse. I made this for a garden party we hosted last week for the participants in the biennial Open Gardens Event – a uniquely English institution that is very popular. I will add the recipe for the peach coulis, and the panna cotta. It is explained in further detail by Mary in Season 1 Masterclass: Part 4. place a sheet of baking parchment over a cooling rack and turn the cake out onto it. The perfect entremet needs the slices to be roughly even in width which I didn’t quite succeed in doing but have adjusted the recipes to try to get to the right thickness for each layer. It is a relief to know that my crises of confidence are so similar. Wrap the cake strips inside the cake rings, stripey side facing out. Chocolate Mousse For the mousse, combine the gelatin and tepid water together in a small bowl until gelatin blooms Heat the milk in a medium saucepan until warm (do not allow to boil); add the bloomed gelatin and stir until dissolved. Drag a pastry comb or a fork diagonally through the paste to form a pinstripe pattern, scraping off the excess mixture after each drag. Will there be a gelatinous mess dripping on to the floor when it defrosts or a beautiful silky torte? Place the baking sheet in the freezer for 15 mins. See more ideas about desserts, fun desserts, dessert recipes. Instructions For the joconde decorating paste and design. Bûche Noël – a Chocolate and Marzipan Christmas Treat, Chocolate and Orange Layer Cake – a lesson in German Buttercream, Honey Custard, Raspberry and White Chocolate Mousse Entremet, Layered Mousse Cake 2 Ways – with lots of trouble, Raspberry, Marzipan and Poppyseed Mousse Cake – a luxurious treat, Raspberry and Pannacotta Alpine Torte – fluffy, fruity and utterly delicious, Raspberry and Vanilla Buche – leftovers can be fun, Stollen – A Christmas Delight from Dresden, Macarons with Raspberry Dark Chocolate Ganache, Macarons – the reason for all those steps, Gooseberry Soufflé – a Risen Tangy Delight, Porcelain Marzipan Buttercream Cake in Dresden, Trdlnik – a delicious Czech tonguetwister, Vive Les Cremes Patissieres – in all their forms, Creme Anglaise – or Custard to you and me, Italian Meringue Butter Cream – The Story of a Rescue Mission, Raspberry and Vanilla Buche – leftovers can be fun – The Cottage Loaf, thin cake board for the size of torte you are making, take your 20cm (15cm) mould and place on a board with cling film draped across it, pull the cling film up the sides of the ring to create a seal around the bottom, preferably use a silicone mould for this as you are guaranteed no leakage, mark a line 2.5cm above the base of your mould, put the gelatine sheets in a bowl of cold water, heat the honey until it darkest in colour, take off the heat and whisk in the cream until it is combined, stir in the milk and whisk until fully combined, heat until just about to boil and take off the heat, put the eggs, sugar vanilla bean paste and salt in a bowl and whisk the mixture until it is light in colour, pour the hot milk and cream mixture onto the eggs whisking as you go, heat very slowly never allowing the mixture to get above 80C (or else it will curdle) until it begins to thicken – usually this happens once it is 80C, pour your mixture through a sieve to take out any lumps, squeeze the water out of the gelatine and stir it into your hot mixture  until fully dissolved, pour the mixture into your mould up to 2.5cm (another technique is to mark a toothpick with a line for the required depth and dip it into the mixture toes how deep it is), put in the freezer for at least 5 hours until fully frozen, try to buy puree off the shelf/onlne –  if not available you need to double the quantities of raspberries pressed through a sieve to get this volume of puree, check your shop bought puree – many have added sugar in them  so deduct the amount of added sugar from this quantity but increase the puree quantity to compensate, 110g (70g) unsalted butter chilled and cubed, select a bowl which can sit on top of a saucepan of boiling water without the bottom touching the water, meanwhile in the bowl, whisk the eggs into the raspberry puree and sugar until fully combined, place the bowl over the  pan and stir continuously until it thickens coating the back of a spoon, take off the heat and press the curd through a sieve to take out any lumps, squeeze the water out of the gelatine and mix into the curd, whisk in the butter a small amount at a time until fully combined, pour into your 20cm (15cm) mould upto a height of 2cm, place you raspberries in the curd so half are still showing (I singularly failed at this one), place in the freezer for 5 hours until frozen solid, 20g flour (or sukrin almond flour if you are going gluten free), grease and line a baking sheet that is larger than your 25cm (20cm) mould (I use silicone mats these days), whisk the egg whites in a bowl until stiff, add the caster sugar, one teaspoon at a time, whisking between each one, once cool cut to a circle 1 cm smaller than your mould – so 24cm (19cm), 55g (35g) cornflour (this I have added to the original recipe to guarantee the set), only start this once you know the honey and custard and rapsberry curd is frozen, put your gelatine in a bowl of cold water, put the white chocolate in a separate bowl, put the eggs, sugar and cornflour  in a bowl, in a pan  bring your milk to just about to boil and take off the heat, whisk the egg, sugar and cornflour until pale in colour, pour the milk onto the egg mixture whisking all the time, pour it all back into the pan and heat back up whisking all the time until the mixture thickens (like custard) and covers a spoon (never allow it to go above 82C), squeeze the excess water out fo the gelatine, and add the gelatine to your custard, pour the whole mixture onto the chocolate and stir until the chocolate is fully melted, pass the mixture through a sieve to remove any remaining lumps, cover and set aside allowing it to cool to 35C, fold into chocolate custard mix until fully combined, cover and set aside ready for immediate assembly, lay a large sheet of cling film across it, place your joconde sponge on a thin cake board, take your honey custard mousse out of its mould and put it in the centre of the sponge, take the raspberry curd out of its mould and put on top of the custard, raspberries pointing up, put your ring mould around it all and pull the cling film up the side creating a seal, spoon or pipe your White Chocolate Bavarois to fill the rest of the mould to the top, smoothing the top with a palette knife, put in the freezer for at least 6 hours until fully frozen, add the water, glucose and caster sugar to a pan and heat to 105C, take off the heat and add the condensed milk, pour the mixture on the chocolate and blend with your stick blender until smooth, take about one quarter of the mixture and put in a separate bowl, add your main colour (in this case white to the bigger bowl), and your marbling colour (in this case white) to the smaller one, blend using the stick blender making sure at all times the blender never comes above the surface – you are driving out air bubbles when you do this, whilst doing this, cover the second one with cling film touching the top of the surface to prevent skin forming, have the serving plate for your torte ready, take your torte out of the freezer, and remove the mould ring, you will probably need a blow torch blasted around the sides a few times to get the mould to slide off, set up a baking tray with a cooling rack on top and place a wide tin can on it, pour both your glazes through separate clean sieves into jugs  (this removes any final bubbles), now pour your smaller colour (white) into the larger one (red) all poured into the same place in the jug, taking a chop stick , mix very slightly to create a slight marbling in the jug, now pour confidently over your torte in one smooth action making sure it floods over all sides of the torte, clean off the drips on the bottom and then carefully lift your torte onto its serving plate, either allow to defrost out of the fridge for 2 hours, or in the fridge for 6 hours.
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