Page 30 - Pastry & Baking Magazine

Regional Showcase – International Guest
28
Pastry & Baking North America
Champagne Mousse
825
g Water
1200
g Sugar
625
g Egg Whites
575
g Sugar
1000
g Egg Yolks (50)
3
bottles of champagne
48
pcs Gelatine
1500
g Whipped cream
1.
Boil the sugar and water to 121˚C.
2.
Pour onto the whisking egg whites to
make an Italian meringue.
3.
Sabayon the egg yolks and sugar, add
the gelatine to the champagne. Fold
the cream into the sabayon, then
incorporate this with the meringue,
slowly pour in the champagne jelly
which should be at setting point.
4.
Pipe this into the tube moulds and
freeze well.
5.
Cut 12cm long
Blood Orange Sorbet
600
g Orange Puree
60
g Atomised Glucose
5
g Stabiliser
20
g Invert Sugar
115
g Saccharose (Sugar)
200
g Water
1.
Mix and boil sugars.
2.
Cool and add puree leave for 6 hours
and freeze.
Candied Orange Skin
10
Oranges
400
g Sugar
100
g Glucose Syrup
200
g Water
1.
Peel Oranges with a vegetable peeler
and remove any thick pieces of
white pith.
2.
Cut into fine strips with a knife.
3.
Place In a saucepan and cover with
cold water and bring to the boil cook
for 1 minute.
4.
Pour into a conical strainer and run
cold water over it.
5.
Place back into the pan and cover
with cold water.
6.
Add sugar and glucose and boil until
semi translucent, allow to cool in the
syrup.
7.
Pour into a clean container cover and
label store at 4˚C.
Crystallised Rose Petals
50
Roses Petals
60
g Pasteurised Egg Whites
2
g Gelatine
Caster Sugar for coating
1.
Dissolve and melt gelatine and add
to egg whites coat rose leaves this
and toss with sugar then dry room
temperature.
Rose Scented Gel & Berries
Fresh Berries (Strawberries, Raspber-
ries, Blackberries, Blueberries, Etc)
450
g Wild Strawberry Puree
25
g Rose Extract MSK
600
g Absolu Crystal Neutral
1.
Mix all cold ingredients together
blend without incorporating air and
refrigerate.
Yoghurt Crumble
200
g Butter
200
g Light Brown Sugar
200
g Soft Flour
180
g Ground Almonds
40
g Yoghurt Powder
Mix all ingredients together to form
crumbs and bake 150
º
C
Pink Champagne Mousse, Rose Scented
Berries, Orange Sorbet
London, UK
Martin Chiffers
Executive Pastry Chef
The Savoy London
Strand
London, United Kingdom
WC2R 0EU
Your Notes