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Chocolate Ethereal
Peter Gilmore
28 Jul 2014
13
Components
47
Ingredients
—
Season
Ingredients
Milk skin
1.5 litre full cream milk
can oil spray
Oloroso Nougat
60 grams egg whites
460 grams wild thyme honey
170 grams sugar
80 grams Oloroso sherry
50 grams liquid glucose
240 grams whole blanched almonds
90 grams cocoa butter, melted
Salted Almonds
250 grams whole, skin on almonds
5 grams egg white
4 grams salt
200 grams sugar
50 grams Oloroso sherry
Soaked Muscatels
25 ml Oloroso sherry
25 ml water
12 grams sugar
20 muscatels, de-seeded
Oloroso Whip
250 grams sugar
35 grams Oloroso sherry
125 mls cream
5 grams salt
50 grams butter, softened to room temperature
Custard Cream Base
200 ml cream
45 grams sugar
2 whole eggs
Pulled Chocolate
100 grams trimoline
100 grams liquid glucose
45g Valrhona P125 chocolate
Butter toffee
25 grams butter
100 grams liquid glucose
100 grams trimoline
2 grams salt
1 vanilla bean, seeds only
Starch sheets
200 grams sugar
200 ml water
20 Korean starch Sheets
Tempered Chocolate
600 grams Amedei Chuao chocolate, chopped
Amedei sheet and Amedei Muscatel Praline
30 grams hazelnut praline paste
50 grams muscatels, de-seeded
Soft Ganache
50 grams 64% Valrhona Manjari chocolate
50 grams 70% Amedei Chuao chocolate, chopped
120 ml cream
12 grams French L’escure pastry butter, softened to room temperature
To assemble Oloroso Cream
125 ml Oloroso whip
125 ml custard cream base
125 ml double cream
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Peter Gilmore. Originally published by Network 10 on 28 Jul 2014.
Original on 10 Play ↗