1

可做30个

红茶巧克力甘纳许
正山小种红茶4克
奶油(A)100克
转化糖10克
孟加里巧克力100克
奶油(B)250克

臻果脆片
吉瓦拉巧克力5克
无盐牛油25克
果仁浆220克
榛子脆片薄片150克

马利布棉花糖
糖(A)250克
水100克
葡萄糖50克
吉利丁14克
蛋白75克
糖(B)25克
马利布朗姆酒15克

做法

1.准备红茶巧克力甘纳许:把奶油(A)和正山小种红茶冷泡1小时。把茶叶沥出,用小火把混合液与转化糖加热。
2. 把加热过的混合液倒在孟加里巧克力上,使用手动式搅拌器搅打至完全融合乳化。拌入冷奶油,冷藏过夜即可。
3. 准备臻果脆片:在一个防热碗里,加入吉瓦拉巧克力和牛油,隔水加热至完全融化,偶尔搅拌。当混合物变得顺滑,加入其他材料,搅拌均匀。
4. 准备马利布棉花糖:在锅子里,以小火把糖(A)、水和葡萄糖加热至130°C,再加入吉利丁。搅拌后,将锅子从炉火上移开。放置待用。
5. 取出另一个碗,将蛋白和糖(B)搅打至混合物凝固成霜。把煮过的糖浆倒入碗里,继续搅打。把它倒入容器里(薄薄一层),放进冰箱冷藏。
6. 把臻果脆片放在巧克力蛋壳的底部,将红茶巧克力甘纳许挤在蛋壳里。最后摆上马利布棉花糖,撒上磨碎可可豆即可。

 

Easter “Smoked” Eggs

makes 30 pieces

Lapsang Souchong Whip Ganache
4g lapsang souchong tea
100g cream
10g trimoline
100g manjari
250g cream

Hazelnut Crunch
5g Jivara chocolate
25g unsalted butter
220g praline paste
150g Feuilletine

Malibu Marshmallow
250g sugar
100g water
50g glucose
14g gelatine sheet
75g egg white
25g sugar
15g Malibu rum

Method
1. For the Lapsang Souchong whip ganache: Cold infuse the cream with the lapsong souchong tea for 1hr. Strain out the tea, and heat up the infusion with trimoline in a pot over low heat.
2. Pour it over Manjari chocolate and emulsify with bamix type mixer. Mix in the cold cream and let it rest overnight in the chiller.
3. For the hazelnut crunch: Place Jivara chocolate and butter in a heatproof bowl. Let it sit over a pan of simmering water and allow it to melt. Stir occasionally. Once smooth, add in remaining ingredients and mix well.
4. For the Malibu marshmallow: Heat sugar, water and glucose in a pot over low heat till 130°C, and then add in the gelatine. Stir and remove from heat. Set aside.
5. In a separate bowl, whisk egg white with sugar until firm peaks form. Pour in the sugar mixture and continue whisking. Fold it into a thin layer of cake ring and set aside in the chiller.
6. Place hazelnut crunch at the bottom of chocolate shell, whip up the tea ganache and pipe it into the chocolate shell. Place the Malibu marshmallow on top of the whip ganache and sprinkle cocoa nib powder as a finishing touch.

 

食谱提供: Axis Bar and Lounge
地址:Mandarin Oriental, Singapore
电话:6885 3500
电邮:mosin-dining@mohg.com
示范厨师: Chef Ming
甜点主厨 Executive Pastry Chef

text: 若昕 photo: Kin@Say Cheese Studios