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TRIO OF SWEET CANAPE amend

Chocolate and orange pot with chocolate shavings
Serves: 20

Ingredients

  • 1 pouch of crème brulee (500g)
  • 100g 72% Couverture
  • 1 Orange zested and segmented
  • 4ml Orange essence
  • 200g 52% Couverture
  • 20g Icing sugar

Method

  1. Warm the crème brulee as per the instructions in the pack, pour into a jug and add the 72% chocolate and stir until all the chocolate has melted and the mix becomes a dark rich brown.
  2. Add the zest and essence of the orange, stir again and then pour into the shot glasses and place in the fridge to set.
  3. Lay a sheet of cling film on a clean kitchen top and start to temper the chocolate.
  4. Chop three quarters of the chocolate 150g on a chopping board, using a serrated knife or even better, use couverture in the form pistoles. Finely chop the remaining quarter.
  5. Place the roughly chopped chocolate in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan.
  6. Slowly heat the water, ensuring it does not boil. Stir regularly using a flexible spatula so that the chocolate melts smoothly.
  7. Check the temperature with a thermometer. When it reaches 55C-58C for bittersweet/ dark, or 45C- 50C for milk or white, remove the chocolate from the bain-marie.
  8. Set aside one-third of the melted chocolate in a bowl, in a warm place.
  9. Add the remaining finely chopped quarter 50g of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Bittersweet/ dark chocolate should reach a temperature of 28C-29C ; milk chocolate should reach 27C-28C and white or coloured chocolate should reach 26C-27C.
  10. Then add the melted chocolate that you have set aside to increase the temperature.
  11. Bittersweet/ dark chocolate should reach 31C-32C; milk chocolate should reach 29C-30C; an white or coloured chocolate should reach 28C-29C . Stir until the right temperature is reached.
  12. Once the chocolate has been tempered spread thinly with a pallet knife over the cling film and place over a bowl(or leave flat depending how much shape you want to give the chocolate) to set in the fridge.
  13. While the chocolate sets, place the segmented oranges and the sugar in a bowl pan and caramelise them.
  14. To finish place the orange segments and the chocolate shards on the top and serve

Strawberry and vanilla pots with berry compote
Serves: 20

Ingredients

  • 1 Pouch of crème brulee
  • 200ml Strawberry puree
  • 200g Mixed frozen berries
  • Sugar as needed

Method

  1. Defrost the berries overnight in a colander.
  2. Warm the crème brulee as per the instructions in the pack, pour into a just, stir and then pour into the shot glasses.
  3. While the crème brulee is still warm add a few drops of the strawberry puree to the centre of the shot glasses, then set aside in the fridge to set.
  4. While the brulee sets place the mixed berries in a pan and warm through, allow the berries to soften a little (but not turn to mush!!) add sugar to taste and then set aside to cool.
  5. To finish place a little compote on top of each brulee and serve.

Mini summer fruit and custard tarts
Serves: 20

Ingredients

  • 80 Canapé cups
  • 1 pouch of crème brulee
  • 80 Raspberries
  • 40 Blueberries, halved
  • 20 Strawberries, quartered
  • Icing sugar as needed

Method

  1. Warm the crème brulee as per the instructions in the pack, pour into a just, stir and then pour into the canapé cups and place in the fridge to set.
  2. Place the fruit on the top and serve with a dusting of icing sugar


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