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Aalst Wilmar Pte Ltd © 2019

 

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.