Dessert · Season 12

Caramelised Milk Chocolate Ganache with Isomalt Tuile and Brown Butter Ice Cream

Name: Caramelised Milk Chocolate Ganache with Isomalt Tuile and Brown Butter Ice Cream
Yield: 4
Ingredients: 70g butter; 5 egg yolks; 115g caster sugar; 500g milk; 200g thickened cream; 20g glucose syrup; 200g milk chocolate callets; 1 sheet titanium gelatine, softened in cold water; 400g thickened cream; 40g glucose syrup; agar agar agar agar; 140g caster sugar; 30g honey; 30g glucose syrup; 6g bicarb soda; 50g almond meal; 50g butter; 30g caster sugar; 25g plain flour; salt; 10g freeze dried mandarin; 150g isomalt granules

Reynold Poernomo

Contestant · 03 May 2020

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Brown Butter Ice Cream

70gbutter

5egg yolks

115gcaster sugar

500gmilk

200gthickened cream

20gglucose syrup

Caramelised Milk Chocolate Ganache

200gmilk chocolate callets

1 sheettitanium gelatine, softened in cold water

400gthickened cream

40gglucose syrup

agar agaragar agar

Honeycomb

140gcaster sugar

30ghoney

30gglucose syrup

6gbicarb soda

Almond Sablé

50galmond meal

50gbutter

30gcaster sugar

25gplain flour

salt

Torched Mandarin

10gfreeze dried mandarin

Isomalt Glass

150gisomalt granules

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

ButterEgg YolkCaster SugarMilkMilk ChocolateThickened CreamAgar AgarGlucose SyrupHoneyBicarbonate SodaDessert

Recipe by Reynold Poernomo, Season 12. Originally published by Network 10 on 03 May 2020.

Original on 10 Play ↗