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White mountain.[Download Recipe in PDF]
| Crunchy Feuilletine |
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Ingredients |
Quantity (g/ml) |
| A |
Almond Praline Paste
Milk Couverture 41% - BERYL’S GOURMET
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150
50
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| B |
Feuilletine Flakes |
300
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TOTAL
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300
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Methods:
- Melt chocolate to 45°C.
- Stir Praline paste in the chocolate, stir well.
- Temper the mix to 28°C and fold in Feuilletine.
- Line tray with silicon paper and pour mixture over, place another silicon paper and roll-out to 5mm thick.
- Allow to set in the fridge.
- Cut into required shapes and sizes.
Technical Note:
- Before cutting, just leave for a few minutes first in the chiller, just enough firmness to cut, then cut into required shapes then place it back to chiller (Easier to handle).
- Mixture can be softened by placing in the Microwave oven for few seconds.
| Green Tea Creamy |
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Ingredients |
Quantity (g/ml) |
| A |
Fresh Milk
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200
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| B |
Green Tea
Caster Sugar
Egg yolks
Eggs
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5
60
60
60
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| C |
Unsalted Butter, soft
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75
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| D |
Gelatine Sheets
Cold Water (both bloomed)
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4
20
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TOTAL
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489
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Methods:
- Boil Milk, while mixing the second group of ingredients.
- Add half of the milk into egg mixture, mix and return the whole mixture into the pot.
- Continue cooking while stirring until it thickened.
- Remove from heat add bloomed gelatine.
- Cool until lukewarm then add butter (burr mix / blender).
- Place or pipe mixture into mini dome/pyramid shape flexible moulds.
- Freeze to set.
Technical Note:
- If the mixture is not quite firm enough, the amount of gelatine can be adjusted by adding more.
| White Chocolate Mousse Flavoured (Grand Marnier) |
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Ingredients |
Quantity (g/ml) |
| A |
Fresh Milk
Vanilla Bean
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320
1
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| B |
Gelatine Sheets
Cold Water (both bloomed)
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12
60
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| C |
White Chocolate Couverture – BERYLS GOURMET
Grand Marnier (optional)
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400
50
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| D |
Fresh Cream – 35% Milk Fat
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4
600
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TOTAL
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1682
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Methods:
- Boil Milk with the scraped Vanilla seeds.
- Add bloomed Gelatine.
- Pour over White Chocolate, mix to form emulsion then stir in Grand Marnier.
- Place over cold water bath to temper (lower temperature).
- Whip cream to soft peak, fold into Chocolate mixture.
To Assemble:
- Cut the Feuilletine Crunchy following the actual size of Square or Round base, enough size to cover the bottom of the Pyramid or Half-sphere Flexible Moulds (Demarle).
- Pipe the White Chocolate mousse halfway into the Moulds.
- Place the frozen Green Tea Creamy in the middle.
- Top-up with the White Chocolate mousse, then place the cut Feuilletine Crunchy on top.
- Freeze.
- De-mould and spray with White Chocolate and Cocoa Butter mixture (Optional) or pipe whipped cream around the surface.
WHITE CHOCOLATE SPRAY Recipe:
100 grams White Chocolate (melted) and 100 grams Cocoa Butter (melted). Combine the two together, strain with a fine strainer and fill up the Spray Gun, spray the cake immediately from the Freezer.
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