Favoreats
Favoreats LLC
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INGREDIENTS
1 serving
bloom gelatin
1 serving
peaches
120 g
almond flour
85 g
egg yolks
175 g
egg whites
3 tbsp
corn starch
1 tsp
baking powder
150 g
sugar
1 serving
peach coulis
2
allspice
1/2 small
lemon
200 g
peaches
4 g
gelatin bloomed in 2 tablespoons water
40 g
sugar
1 serving
honey mousse
200 g
heavy whipping cream
70 g
honey
5 g
gelatin bloomed in 2 tablespoons water
3 cups
heavy cream
1/2 cup
sugar
1
vanilla bean
7 g
gelatin bloomed in 2 tablespoons water
1 serving
chocolate glaze
700 g
chocolate
300 g
water
600 g
sugar
400 g
condensed milk
1 tbsp
vanilla extract
38 g
powdered gelatin
1 serving
make the sponge base
120 g
almond flour
175 g
egg yolks
85 g
egg whites
3 tbsp
corn starch
1 tsp
baking powder
150 g
sugar
1 serving
spread this out into a pan and bake at 350°f
1 serving
prepare the honey mousse
200 g
heavy whipping cream
70 g
honey
5 g
gelatin bloomed in 2 tablespoons water
1 serving
optional food dye
1 serving
start by whipping the cream to peaks
5
when the gelatin is stiff
1 can
spread this out into a pan just smaller than your entremet ring. you also use your entremet ring and cut it to size later. freeze the mousse until completely solid
1 serving
prepare the peach coulis
200 g
peaches
1
peach
40 g
sugar
2
allspice
1
juice of lemon
4 g
gelatin bloomed in 2 tablespoons water
1 serving
reserve one peach
1 drop
they will be pureéd so precision does not matter here. as you peel them
1 serving
bloom the gelatin in water and stir it into the peaches. turn off the heat
1 container
pour the peaches into a to cool. remove the allspice
1 serving
freeze this until completely solid
3 cups
heavy cream
1/2 cup
sugar
1
vanilla bean
7 g
gelatin bloomed in 2 tablespoons water
1 serving
despite the name of this dessert
1 serving
only prepare this component once the other components are solid
1 serving
prepare the chocolate mirror glaze
700 g
chocolate
300 g
water
600 g
sugar
400 g
condensed milk
1 tbsp
vanilla extract
38 g
powdered gelatin
1 serving
the entremet should have time to freeze overnight. the next day
1 serving
combine the water
1 serving
let the chocolate sit
1 serving
the mirror glaze is ready to be poured when it cools to between 90°f and 94°f
1 serving
mango dôme entremet
1 serving
cherry tart
1 serving
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1 serving
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1 serving
" entremet ring
1 serving
immersion blender
1 serving
kitchen scale
1 serving
thermometer
1 serving
these ingredients are
1 serving
panna cotta
1 can
this will make a 10x surplus which you save
1 serving
do not bring it to stiff peaks yet and be careful not to over-beat it
1 serving
prepare the panna cotta
1 serving
finish the entremet
1 serving
optionally
1 serving
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1 serving
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