This document provides recipes for components of "The Red Bite" dessert including a basil sponge cake made with basil milk, a raspberry whipped ganache made with raspberry puree and chocolate, a basil namelaka made with basil infused milk and chocolate, and a red pepper jelly made from fresh red pepper juice. The recipes list ingredients and provide instructions for making emulsions and infusions for the different components that combine basil, chocolate, raspberries, cream, and red pepper into a multi-layered dessert.
This document provides recipes for components of "The Red Bite" dessert including a basil sponge cake made with basil milk, a raspberry whipped ganache made with raspberry puree and chocolate, a basil namelaka made with basil infused milk and chocolate, and a red pepper jelly made from fresh red pepper juice. The recipes list ingredients and provide instructions for making emulsions and infusions for the different components that combine basil, chocolate, raspberries, cream, and red pepper into a multi-layered dessert.
This document provides recipes for components of "The Red Bite" dessert including a basil sponge cake made with basil milk, a raspberry whipped ganache made with raspberry puree and chocolate, a basil namelaka made with basil infused milk and chocolate, and a red pepper jelly made from fresh red pepper juice. The recipes list ingredients and provide instructions for making emulsions and infusions for the different components that combine basil, chocolate, raspberries, cream, and red pepper into a multi-layered dessert.
This document provides recipes for components of "The Red Bite" dessert including a basil sponge cake made with basil milk, a raspberry whipped ganache made with raspberry puree and chocolate, a basil namelaka made with basil infused milk and chocolate, and a red pepper jelly made from fresh red pepper juice. The recipes list ingredients and provide instructions for making emulsions and infusions for the different components that combine basil, chocolate, raspberries, cream, and red pepper into a multi-layered dessert.
Fresh basil 30 g Chop the basil and infuse into the hot milk for 15 minutes. Milk 105 g Sieved and press the basil.
Basil sponge Total weight: 758 g
Butter 75 g In a pot melt butter until it become foamy, add the flour, thus stir Cake flour 105 g and cook under medium heat until golden color. Transfer the Whole eggs 75 g dough to mixing bowl, slowly add the eggs and yolks using the Egg yolks 150 g paddle attachment then finish by adding the warm basil milk, Basil milk base 85 g mix well. Prepare a stiff french meringue with egg whites and Egg whites 180 g sugar. Fold the meringue into egg mixture. Spread the sponge Caster sugar 90 g dough on a silicon mat. Bake at 180°C for about 8 minutes.
Inspiration Raspberry whipped ganache Total weight: 1525 g
Raspberry pulp 225 g Bring raspberry puree, glucose and trimoline to a boil, then pour Glucose syrup 25 g over Raspberry Inspiration stirring at the center of preparation Inverted sugar 25 g to initiate an smooth and glossy emulsion, finish mixing with Raspberry Inspiration Valrhona 500 g hand held blender to perfect the emulsion. Add the cream and Cream 35% 750 g blend well again. Leave to rest and crystalized overnight before using.
Basil Opalys namelaka Total weight: 525 g
Fish gelatin powder Sosa 2,5 g Mix the gelatine powder and the water. Heat up the milk and Water 12 g infuse with the basil leaves for 15 minutes. Strain and press the Fresh basil 25 g basil leaves then bring the milk to a boil, add the rehydrated Milk 100 g gelatine. Pour the hot basil milk over Opalys chocolate stirring at Opalys 33% Valrhona 185 g the center to initiate the emulsion and immediately finish with a Cream 35% 200 g hand held blender to perfect the emulsion. Add whipping cream and blend again. Leave to crystalized in refrigerator overnight before use.
Red pepper jelly Total weight: 188,5 g
Fresh pepper juice 150 g De-seed the fresh red pepper bell and blend in a food processor. Caster sugar 15 g Strain and press to obtain the fresh red pepper juice. Blend the Fish gelatin powder Sosa 3,5 g gelatine with the water, heat red pepper juice and sugar, and Water 20 g finish with the rehydrated gelatine, stir well and reserve.
