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Chocolate Dome with Winter Berries Compote Recipe

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Chocolate Dome with Winter Berries Compote

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Ingredients and Instructions

Lime Dacquoise

  • 88g icing sugar88g Ground almonds
  • Finely grated zest of 2 limes
  • 112g egg whites
  • Juice of ½ limes
  • 37g granulated sugar
  • 75g toasted almonds, chopped

 

Method:

Whip egg whites and lime juice to soft peaks.

Gradually add the granulated sugar and whip till stiff and glossy.

Combine the icing sugar, ground almond and lime zest.

Fold in the flour mixture.

Spread the mixture onto a prepared baking tray and sprinkle the chopped almonds.

Bake for 12 minutes or till golden brown. Cool.[/vc_column_text][/vc_column][vc_column width=”2/3″][vc_single_image image=”7650″ img_size=”600×600″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Cranberry compote

  • 45g granulated sugar
  • 3g fruit pectin
  • 240g cranberries
  • Juice of ½ limes
  • ½ vanilla bean
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Method:

Place the cranberries in a saucepan and mix in the rest of the ingredients.

Stiring occasionally over a medium heat for about 4 minutes till the berries release

their juice and the mixture thickens. Cool, remove vanilla pod, then store cover in the

fridge.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7653″ img_size=”900×1500″][vc_column_text]Chocolate Mousse

  • 50g granulated sugar
  • 80g egg yolks
  • 80g double cream
  • 165g chocolate melted and cooled tepid.
  • 340g double cream, whipped to medium peaks.

Method:

In a stainless steel medium bowl, whisk together the sugar, egg yolks, and double

cream.

Place the bowl over a pan of simmering water and heat, whisking constantly until

thickened.

Remove from heat and stir until cold.

Fold in the whipped cream into the melted chocolate, and then fold in the egg

mixture.

Transfer the mousse to a piping bag. Pipe a layer of the mousse into 6 dome

moulds.

Spread the mousse around the sides of the domes to the top. Freeze until set.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Vanilla Mousseline

  • 200g milk
  • 2 vanilla beans
  • 30g egg yolks
  • 55g granulated sugar
  • 15g custard powder
  • 1 gelatine sheet, bloomed and drained
  • 45g unsalted butter
  • 125g double cream, whipped.

Method:

In a saucepan, combine the milk and Vanilla seeds and pods and bring to the boil.

Whisk together, egg yolks, custard powder and sugar. Gradually whisk some milk

to the egg mixture and the return the entire mixture to the pan.

Cook over medium heat staring constantly until thickens.

Remove from the heat and add the drain gelatine

Whisk in the butter until melted. Cool to room temperature. Remove the vanilla

pods.

Fold in the whipped cream into the cooled mixture.

Transfer the mousseline to a piping bag. Pipe a layer into the chocolate moussefilled

moulds.

Spread the mousseline around the sides of the domes to the top.

Place a disk of the dacquoise on the mousseline in each dome.

Top with cranberry compote. Top with a disk of dacquoise and freeze until set.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Chocolate Tuile

  • 120g unsalted butter
  • 100g icing sugar
  • 120g egg whites
  • 70g all-purpose flour, sifted
  • 10g cocoa powder, sifted

Method:

In stand mixer, cream together the butter and sugar on a high speed until light.

Gradually add the egg whites, mixing until blended

Add the flour and cocoa powder and mix until smooth.

Spread and bake tuile.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7652″ img_size=”900×1500″][vc_column_text]Chocolate glaze

  • 187g granulated sugar
  • 250g apricot glaze
  • 125g water
  • 37g cocoa powder
  • 37g cocoa paste
  • 5 gelatine sheets, bloomed and drained.

 

Method:

In a saucepan, combine the sugar, apricot glaze and water and bring to a boil over

a high heat.

Add the cocoa powder and cocoa paste and stir until melted. Continue to cook

over a medium heat for about 4 minutes.

Add the drained gelatine and stir until melted. Stain and store covered.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

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