RecipeWe make difference SIB
INGREDIENTS
Ingredients
Dacouise
- Egg white 120g
- Sugar 40g
- Almond powder 100g
- Ultra fine sugar powder ( No starch) 100g
- JUMBO PISTCHO KERNEL 70g
Cream Brule
- Egg Yolk 42g
- Sugar 52g
- Wheat flour(cake) 10g
- Milk 120g
Cream Pistachio
- Milk 250g
- Green Pistachio paste 65g
- Egg yolk 90g
- Sugar 50g
- GELATIN SHEET 6g
- Cointreau 60 3g
- Compound cream DB Cooking 275g
Honey Mousse
- Manuka Honey 150g
- Egg Yolk 60g
- GELATIN SHEET 6g
- Compound cream DB Cooking 300g
- Cointreau 60 15g
Assemble
HOW TO MAKE
Method
Dacouise
- Sieve Almond powder + Powder sugar
- Add Meringue after making Meringue with egg white and sugar
- Add Crushed pistachio kernel
Cream Brule
- Heat milk to 80 degree
- Add egg yolk, sugar, sieved flour
- Keep heating to 80 degree with stirring
Cream Pistachio
- Heat Milk to 80 degree.
- Add Pistachio paste
- Mix egg yolk + sugar and add to the aboves .Keep heating to 80 degree
- Add the soaked gelatin(1:5)
- Fold with the whipped cream. Cointreau 60
Honey Mousse
- Heat honey to 100 degree.
- Whisk Egg yolk an add honey slowly.
- Add the soaked gelatin (1:5)
- Fold with the whipped cream, Cointreau 60%
Assemble
- Wrap the bottom of mousse ring
- Fill Pistachio cream upto 50% of height
- Fill Cream Brule and place Dacouise
- Fill Honey Mousse and place Dacouise
- Freeze
PRODUCTS
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