
AMORE
BAVAROISE POMEGRANATE
Sugar ................................................................................................................................ 62g
Masse Gelatine ......................................................................................................... 15g
Cream .......................................................................................................................... 586g
Pomegranate Puree .......................................................................................... 250g
Egg Yolks ...................................................................................................................... 87g
1. Warm the Pomegranate Puree and cook with Sugar and Egg Yolks to make an anglaise.
2. Add soft Masse Gelatine into warm mixture.
3. Once mixture cools down, add the Cream and whip gently.
CREMEUX JASMINE TEA
Cream ........................................................................................................................... 284g
Jasmine Tea ............................................................................................................... 1pkt
Egg Yolks .................................................................................................................... 125g
Sugar ................................................................................................................................. 11g
Masse Gelatine .......................................................................................................... 11g
Pâtissier Artisan White 32% Couverture................................................ 55g
1. Boil Cream and add Jasmine Tea infuse.
2. Make an anglaise with the Sugar and Egg Yolks and cook till 85°C.
3. Put in the Masse Gelatine and Pâtissier Artisan White 32% Couverture and mix.
4. Pour mixture into silpat and freeze.


DACQUOISE COCONUT
Egg Whites ............................................................................................................. 295g
Sugar (1) ........................................................................................................................ 99g
Almond Flour (Blanched Fine) ..................................................................... 78g
Coconut (Shredded) .......................................................................................... 196g
Sugar (2) ...................................................................................................................... 275g
All Purpose Flour ................................................................................................... 60g
1. Whip the Egg Whites and add Sugar (1).
2. Add the shredded Coconut, Almond Flour, Sugar (2) and
All Purpose Flour and mix together.
3. Bake at 170°C for 25 to 30 minutes.
PINK CHOCOLATE GLAZE
Water ............................................................................................................................ 321g
Sugar ............................................................................................................................ 642g
Glucose Syrup ...................................................................................................... 642g
Condensed Milk ................................................................................................... 428g
Masse Gelatine ..................................................................................................... 300g
Pâtissier Artisan White 32% Couverture ............................................. 642g
Pink Coloured Powder ........................................................................................ 21g
1. Boil Water, Sugar and Gucose Syrup to 103°C.
2. Add in Condensed Milk, Masse Gelatine and Pâtissier
Artisan White 32% Couverture, stir until even.
3. Lastly, add in Pink Coloured Powder and glaze at 40°C.
