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Philip Khoury
Sean D’Almada-Remedios

  • Sub Category Name
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2


Chocolate Shell
  • 600g Cacao Barry 72% Venezuela
Amaretto Soaked Muscatels
  • 100g Muscatels (pitted)
  • 100ml Amaretto
Amaretto Crémeux
  • 150g sugar
  • 200ml cream
  • 140ml Amaretto
  • 15g gelatin
  • 400ml cream
72% Venezuela Mousse
  • 168g sugar
  • 225g eggs
  • 30g yolks
  • 330g 72% Venezuela
  • 40g butter
  • Cream, semi-whipped
Chocolate Macaron Crunch
  • 300g almond TPT
  • 40g Dutch processed cocoa powder
  • 50g egg white 1
  • 50g egg white 2
  • 150g sugar
  • Callebaut crisp pearls coated with gold shimmer powder

Methods and Directions

Chocolate Shell
  • Temper 600g Cacoa Barry 72% Venezuela and fill a tray of 6cm diameter half-sphere moulds.
  • Also half fill 3cm half-spheres quarter full to use as stands to support the shell.
  • Once the chocolate has retracted and the moulds have been removed, cut holes in a lace like pattern with piping tips heated with a blowtorch.
Amaretto Soaked Muscatels
  • Cover and bring to a boil and blitz to achieve a fine paste.
Amaretto Crémeux
  • Make a caramel of the cream and sugar.
  • Add the Amaretto and soaked gelatin and whisk to combine.
  • Leave to cool and then fold in semi-whipped cream.
72% Venezuela Mousse
  • Bring sugar and water to 118°C and pour over eggs and yolks whisking well together.
  • Melt the chocolate and whisk in the butter and add to above sabayon.
  • Whisk till cool and fold in the cream.
Chocolate Macaron Crunch
  • Preheat oven to 140°C.
  • Mix Egg whites 1 with TPT and cocoa and make an Italian meringue of remaining egg whites and sugar.
  • Fold to a lava like consistency and pipe with a plain tip.
  • Leave at room temperature to form a skin and bake for 16-18 minutes.
  • Once cool, chop into small chunks.

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