Page 27 - NA_3_4_2009

Basic HTML Version

25
My Imagination
4.
4. Bake in a 150ºC/302ºF, vent open till golden brown.
5.
5. Whisk the Passion Fruit Gelée and bring to a simmer.
6.
6. Cast gelée mixture in a tray lined with acetate sheets to
3
/
8
inch in thickness and refrigerate till cold.
7.
7. Cut set gelée to 1 inch squares.
8.
9.
9. Add the Amoretti Jasmine Compound and the butter to
the chocolate cream.
10.
10. Pipe the Amoretti Jasmine White Chocolate Cream on a
Walnut and Fleur de Sel Croustillant.
11.
11. Place a Passion Fruit Gelée square in the center and sandwich
with a second Walnut and Fleur de Sel Croustillant.
8. Add the warm cream mixture to the chocolate and emulsify
in a Robot Coupe for the Amoretti Jasmine White Chocolate
Cream recipe.