Page 55 - NA_3_5_2009

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9.
11.
10.
13.
15.
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9. Strain the anglaise over the chocolate and combine
until all the chocolate is melted.
10. Fill the tart halfway with the milk chocolate honey
creamer. Then place the baked walnut sesame crunch
layer on top.
11. Cover the walnut sesame disc with remaining creamer
and level off the top of the tart until completely flat.
12. To start the caramel mousse cook the sugar to caramel,
once all the sugar is dissolved and the sugar
caramelised. Deglaze with pre-boiled glucose, cream
and milk.
13. Pour liquid caramel over beaten egg yolks then return
to the heat and whilst stirring heat to 80
°
C.
14. Spray mould before applying mousse with demould
spray.
15. Apply finished caramel mousse to Martellato round
entremet mould. Freeze once filled halfway with the
caramel mousse.
16. Glaze frozen tart base with the praline glaze heated
between 35-40
°
C.
14.
12.
16.