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Cassis Mont Blanc








RECIPE


Meringue

Tools: Medium half dome mould, piping pin, tear drop piping tip


Egg Whites 3 eggs/ 90 g

Caster Sugar 135 g

Cornflour 1 Teaspoon

Bake at 90°C for 3 hour or more to dry out/ dehydrate overnight.



Chestnut Cream


Chestnut Puree 250 g

Vanilla bean 1 pod

Cream 45 g

1. Infuse vanilla with cream and bring to boil.

2. Strain cream on chestnut paste, then beat with electric mixer until well combined.

3. Transfer chestnut cream in to piping bag for assembly with a mont blanc piping tip.

Chestnut Cocoa Crumble


Butter 200g

Wholemeal Spelt Flour 240 g

Chestnut Flour 200g

Cane Sugar 40g

Cacao Powder 40 g

Baking Soda 2 g

Salt 4 g

Blackcurrant Confit


Blackcurrant puree 115g

Water 25g

Castor sugar(a) 18g

Apple Pectin 5g

Castor sugar (b) 80g

Dextrose 90g

Tartaric Acid

2.5 g (water) + 2.5g (Citric Acid)

1. Bring puree, water and sugar (a) to boil.

2. Mix Sugar (b), dextrose, and Apple pectin.

3. Add in sugar mix (b) in to the puree and keep cooking until it reaches 105°C.

4. Turn off heat and whisk in Tartaric Acid mixture.

5. Pour on to tray to cool and set.

6. Once the confit has set, transfer into a jug and stick blend until smooth. Transfer in to a pastry bag and set aside until ready to use.

Lemon & Blackcurrant Bavarois


Cream 140 g

Sugar 30g

Egg Yolks 40 g

Gelatine Leaves p 95 g

Gelatine Leaves 3 g

Lemon Zest 1 Lemon

1. Make custard with blackcurrant puree, sugar and egg yolks (85°C)

2. Stir in softened gelatine sheets and leave mixture to cool to 24°C.

3. Soft whip the cream and fold in to the custard base, pipe in to individual moulds and leave in freezer to set until ready to assemble.

4. Reserve 100 g for Cassis Vanilla Mascarpone Chantilly.

Cassis Vanilla Mascarpone Chantilly


Cream 35% 250 g

Mascarpone 70 g

Vanilla Bean paste 5 g

Cassis Bavarois Base 100 g

1. Whisk all ingredients to piping consistency. Pipe rosette and leave in fridge to set before assembly.


2. Place frozen Cassis Bavarois in the centre of the flower pin. Pipe florette around the Bavarois with the Chantilly Cream.

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