William Curley Makes 15
the matcha crème brûlée 250 0.5 50 40 6
g u g g g
whipping cream vanilla pod egg yolks caster sugar matcha (green tea powder)
Preheat the oven to 130°C (250°F/Gas 1/2) and place a silicone baking mat with 1.5 cm cavities into a shallow baking tray (sheet). Put the cream in a saucepan, scrape the vanilla seeds into the pan and add in the vanilla pod (bean). Bring to the boil. Meanwhile, put the egg yolks in a mixing bowl, add the sugar and matcha powder and whisk until it becomes lighter in colour. Pour half of the hot cream onto the egg yolk mixture and mix together. Add the rest of the cream, then pass through a fine sieve (strainer). Pour the mixture into the cavities, fill the tray (sheet) close to the top of the mould with water and bake in the oven for 15–20 minutes or until the custard just sets and if you shake them gently they wobble like jelly in the middle. Leave to cool, then carefully remove the mat from the tray (sheet), place onto another baking tray and freeze for about 2–3 hours or until frozen.
dark chocolate mousse 330 80 60 425
ml g g g
600
ml
milk egg yolks (about 4 eggs) caster sugar dark chocolate (with 70% cocoa solids), finely chopped whipping cream
Put the milk in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl until the mix becomes lighter in colour. When the milk has boiled, pour half of it onto the egg yolk and sugar mixture and mix thoroughly. Pour this mix back into the saucepan and cook over a low heat, stirring continuously, until the mixture reaches 85°C. Take the saucepan off the heat and pass it through a fine sieve onto the chopped chocolate in a mixing bowl. Using a spatula, mix until the mixture becomes smooth and emulsified and then leave to cool. Place the whipping cream into a mixing bowl and whisk until soft peaks form. Alternatively, whisk in an electric mixer fitted with the whisk attachment. Carefully fold the whipped cream into the chocolate mixture and use immediately.
orange yuzu marmalade 350 100 1 1 800 50
g g p l g g
Seville fresh oranges fresh yuzu lemon water caster sugar dark soft brown sugar
Remove the orange peel in long strips using a peeler. Trim any white pith from the peel, finely slice and place in a muslin bag. Slice the oranges, yuzu and lemon and place into a large heavy-based saucepan. Add the water, both sugars and the orange peel muslin bag. Simmer over low heat, uncovered, for about 2 hours until the pith is tender. Remove the muslin bag with the zest and set aside to drain. Line a colander with layers of muslin (with a bowl underneath), tip in the contents of the pan and leave to strain for around 30 minutes. Squeeze out all the liquid as this contains the pectin that sets the marmalade. Return the strained liquid to the pan and add the zest from the muslin cloth. Bring to the boil and cook until it it reaches 104°C (219°F) stirring frequently. Check the marmalade to see if it is at setting point: spoon a small amount onto a cold plate and leave to cool. If it sets, take the marmalade off the heat and leave to cool. If it doesn’t set, try again after a few more minutes.
other components Grand Marnier Syrup Praliné feuillantine Chocolate glasage Chocolate decorations Edible gold leaf
MONTAGE CUT 15 TRIANGLES OF THE FLOURLESS CHOCOLATE SPONGE TO FIT IN THE BASE OF THE TRIANGULAR ENTREMET MOULDS. PLACE ENOUGH CHOCOLATE MOUSSE IN THE MOULDS TO LINE THE SIDES AND BASE USING A SMALL PALETTE KNIFE. PLACE 3 SMALL PIECES OF PRALINE FEUILLANTINE IN THE CENTRE OF EACH MOUSSE. THEN
chocolate flourless sponge 400 365 265 120
g g g g
egg white caster sugar egg yolk cocoa powder
PLACE THE ROUND SPONGE DISCS ON TOP AND SOAK WITH GRAND MARNIER SYRUP. PLACE A GENEROUS SPOONFUL OF THE YUZU & ORANGE MARMALADE ONTO EACH DISC OF CHOCOLATE SPONGE AND PUT THE MATCHA CRÈME BRÛLÉE DEMOULDED ON TOP OF THIS. TOP UP THE MOULDS WITH THE CHOCOLATE MOUSSE AND LEVEL OFF WITH A PALETTE KNIFE. FREEZE AND DEMOULD. POUR THE
Siece the cocoa powder. Whisk together the egg whites and sugar to form a stiff meringue. Add the egg yolks and whisk together. Fold in the cocoa powder. Place the mixture onto a silpat mat and spread evenly using a palette knife. Bake at 200ºC and cook for 12 minutes. Allow to cook on a wire rack.
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CHOCOLATE GLASAGE OVER THE ENTREMETS, ENSURING ALL THE SIDES ARE COVERED WITH THE GLASAGE. FINISH WITH CHOCOLATE DECORATIONS AND EDIBLE GOLD LEAF.