White Chocolate Bavoise

This is a modern day recipe that can be used
as a filling for cakes or chocolates and can also be an element in a plated
dessert. The agar agar creates a set jelly onde cooled but boiling it for too
long will create a much harder set jelly which is not always pala
table. 
Blue Lime Fluid Gel 
Ingredients: 
100 gr lime juice 
100 gr water 
100 gr castor sugar 
4 ml    agar agar powder 
30 gr   blue curacao liqueur OR lime juice coloured blue 
Method: 
Warm
the water, lime juice and sugar stirring until all the sugar is
dissolved. 
Whisk
in the agar agar powder and bring to a boil. Strain through a fine sieve. 
Add
the blue curacao/blue lime juice to the strained liquid and pour into moulds
and allow to set in the refrigerator. 
Remove
from the fridge, scoop out the set jelly and blend until smooth and
fluid. 
Spray
Gun Chocolate Mixture 
This mixture can be used in an air compressor
or electric gun unit. 
Please note that if white or milk couverture
will be used the ratio then changes to suit application. 
Also of this mixture is to be used as a
lining on the inside of moulds it needs to be tempered otherwise chocolate
release will be difficult and bloom will be present. 
It is also recommended that it be tempered
for showpiece work but this is not essencial. 
 
Ingredients: 
500 gr
Blancor couverture 36% 
500 gr
Cocoa butter 
Powdered
Blue and / or white colouring 
Method: 
Melt
each ingredient separately. 
To the
cocoa butter add the colouring and blitz using a stick blender to incorporate
to desired colour. Strain the cocoa butter through a fine mesh sieve to ensure
there are no lumps that can cause blockages during spraying. 
Combine
both and mix until combined and then temper as per normal if needed. 
A slow
gently direct temper is recommended. 
White
Chocolate Bavoise 
This mousse has a finger structure and more
stability due to this cooked custard and gelatine base. 
Can be used as a filling in its own or
incorporated into a layered cake. 
Ingredients:
500 gr
Blancor couverture 
500 gr
Cream 
130 gr
Milk 
130 gr
Cream 
120 gr
Yolks
15 gr
 Sugar
2 gr
   Salt 
5 gr
   Gelatine Powder 
Zest
and juice of 2 limes or small lemons 
 
Method: 
Form a
custard with the 130 gr milk and 130 gr cream, yolks, sugar, salt and cook
out. 
Pouring
over the couverture mix to form a smooth mass. 
Then
adding the bloomed gelatine – allow cooling. 
Add
the zest and juice mixing well to combine. 
Then
fold in the whipped cream. 
Pour
into moulds and allow to set. 
XOXO ***
Inês Ribeiro