Varied recipes

WHITE AND PEACH CHOCOLATE BULLION

INGREDIENTS

  • Creamy:
  • – Milk 250 cc
  • – Vaina de vainilla Uni. ½
  • – Do not eat 4 him
  • – Sugar 80 gr
  • – Chocolate blanco 200 gr
  • – Gelatin sheet 10 gr
  • – Milk cream 250 gr
  • peach heart
  • -Peach pulp 160 gr
  • -Sugar 35 gr
  • -Pectina 2 gr
  • -Gelatin 5 gr
  • -Water 100 gr
  • -Contemporary or canned peach (reduce in Macedonia) 150 gr
  • White frosting:
  • -Crema 150 gr
  • -Milk 150 cc
  • -Glucosa 120 gr
  • -Chocolate blanco 350 gr
  • -Unflavored gelatin 15 gr
  • -Impartial gloss 150 gr

WHITE AND PEACH CHOCOLATE BULLION:

Process

For the creamy:

1. Deliver the milk to a boil with half the sugar and vanilla seeds.
2. Combine the yolks with the remainder of the sugar. Progressively add the recent milk, stirring always.
3. Cook dinner till it reaches 83° C. Pour it instantly over the white chocolate callets, let the temperature cool and homogenize.
4. Add the gelatin beforehand hydrated in chilly water and dissolved. Let it cool to 25° C.
5. Mix with the half-whipped heavy cream. The preparation must be utilized instantly.
6. To assemble, place the preparation contained in the half-round till half of its peak, prepare the frozen peach jelly with jam within the heart, relaxation for a minute in order that the gelatin coagulates and the guts stays nonetheless, cowl with extra creamy and full
with the biscuit, guaranteeing that the preparation reaches the sting of the mould. Place within the freezer till frozen.

Peach Heart:

1. Warmth the peach pulp along with the combination to 90°C.
2. Add the pectin blended with the sugar and boil for one minute. Hydrate and dissolve the gelatin. Add it.
3. Add the skinless peach cubes.
4. Mildew instantly in an insert mould and freeze.

White frosting:

1. Make a ganache by heating the cream with the milk and glucose till it involves a boil, pour over the white icing and let it soften. Let it cool to 50° C.
2. Add the hydrated gelatin dissolved in 75 cc of water.
3. Add the melted glitter. Combine till emulsified.
4. Use at 30°C.
5. To assemble, unmold the half-round onto a pastry rack and glaze each bit evenly.
6. Take off instantly and place on a container in order that it’s within the air. Add grated coconut to the bottom.
7. End the piece with a zigzag within the heart of chantilly cream and enhance with contemporary peaches.

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