- BASIL CHOCOLATE
- 200g white chocolate
- 50g cocoa butter 20g basil oil
- PRALINE CREMEUX
- 60g UHT cream
- 32 leaves of gelatine, soaked
- 430g praline
- 210g UHT cream
- PASSION FRUIT AND BANANA SORBET
- 800g banana puree 1000g passion puree 700g water 800g sugar 30g lemon juice 100g trimoline
- CRYSTALISED HAZELNUTS
- 200g hazelnuts, chopped
- 100g cocoa nibs
- 100g sugar 50g water Pinch of salt
- CHOCOLATE BISCUIT
- 150g flour
- 50g cocoa powder
- 140g butter
- 120g sugar
- 2g salt
- 6g baking powder
- 30g almond ground 25g egg
White Chocolate, Basil and Praline
Olly Rouse
6th June 2016
White Chocolate, Basil and Praline
Basil aero chocolate, caramelised banana, passion fruit, praline
Ingredients
Method
BASIL CHOCOLATE:
1. Melt to 35°C slowly. 2. Add to gun and charge with 2 x n2O . 3. spray into container, and place into 1-way vacuum box
4. run the box through chamber vacuum packer
5. chill
PRALINE CREMEUX:
1. Bring the small batch of cream to boil and add the soften gelatine
2. Pour the praline in the machine bowl with paddle attachment 3. In slow speed add the hot cream to the praline slowly until all mixed 4. Slowly add the large batch of cold cream 5. Reserve in the fridge for 24 hours
PASSION FRUIT AND BANANA SORBET:
1. mix all together and pass 2. freeze in paco containers
CRYSTALISED HAZELNUTS:
1. Mix water and sugar and bring up to 130°c
2. add nuts and cocoa nibs, stir rapidly off the heat until they ‘snow’ 3. Place on a piece off grease proof and then separate into individual pieces
CHOCOLATE BISCUIT:
1. Place all the ingredients into a kitchen aid 2. Mix until a dough is formed 3. Refrigerate for 20 minutes 4. Break up lightly and bake at 175 degrees for approx 15 minutes or until cooked 5. Cool, and use as required
GARNISHED WITH CARAMELISED BANANA SLICES AND FREEZE DRIED RASPBERRY POWDER
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