Creme Fontana-Dessert (ITALY)

 

                                  

  • Cream
  • Milk
  • Vanilla Stick
  • Fresh Ginger
  • Stage:
  • Granulated sugar
  • Egg yolk
  • Leaf Gelatin

For Sub Base:

  • Granulated sugar
  • Honey
  • instant coffee

Candied Chestnut Sauce:

  • Candied chestnut
  • Fresh Basil
  • Honey
  • Cream

For Siphon Cake:

  • White Praline
  • Egg whites
  • Fame
  • Salt
  • Squid Ink
  • Bronze Powder Coating (For Cake Decorating)

For Top Chocolate Decor:

  • Cocoa Butter
  • Oil Based Powder Black Food Coloring
  • White Coin Chocolate
  • Decor Gelatin (Equipment)
To decorate:
  • raspberry
  • Blackberry
  • Black Currant
  • Golden strawberry
  • Kumquat

Add the cream, milk, vanilla stick, and grated ginger to the pot and bring it to a boil, stirring constantly. In another saucepan, warm the egg yolks and granulated sugar without boiling, stirring constantly over low heat. Let's add the other mixture boiling into the warm egg yolk and sugar, stirring slowly. Add the leaf gelatin you have kept in the water and mix. Divide the creme fontana you made equally into two separate mixing bowls. Make caramel with granulated sugar in another pan, add honey, mix it and cool it a little. Add the caramel and instant coffee you made to the creme fontana in one of the mixing doors and mix. Fill them evenly to the bottom of the glasses and freeze them by placing them in the refrigerator. After the bottom part is frozen, add the remaining ginger cream fontana on top and freeze it. Bring the candied chestnuts into the pan, mash them with a spoon, add the cream and honey and bring it to a boil. Take the leaves of the basil, chop them finely, and add them to it. Let it boil well and get a consistency, then take it aside and cool it a little. Spread an equal amount of chestnut sauce over the frozen creme fontanas. Throw it back in the closet. Add the white praline, egg white, flour, salt, and cuttlefish ink to the mixing bowl and whisk until it foams well. Fill it into the siphon and close the lid. Fill 2 gas cylinders, squeeze them into cardboard glasses, and cook them in the microwave for 40 seconds to 1 minute. Bake in between, cut the glasses, and take the cakes out. Cover them with bronze powder paint. Melt cocoa butter and mix it with oil-based powder black paint. After cooling, apply the decor gelatin with a brush and freeze.Melt the white coin chocolates. Let it cool a little and spread a thin layer of cocoa butter on the decor gelatines and cut the chocolates into a circle big enough to cover the glass. Take the creme fontanas out of the cupboard and place the siphon cake in the middle of the glass with the help of tweezers. Garnish with raspberries, blackberries, blackcurrants, golden berries, and kumquats. Cover it with the chocolate decoration you made.

ENJOY YOUR MEAL

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