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  2. Chocolate Bar With Salted Caramel and Crispearls™

Slow juiced mint and Cliff 10 opera

A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.

Recipe

  1. Biscuit Cuillere (1 tray)
  2. Mint buttercream
  3. Cliff 10 Ganache
  4. Rum syrup
  5. Mirror glaze
  6. To assemble:

Biscuit Cuillere (1 tray)

ingredients preparation
  • 100g
    egg whites
  • 20g
    sugar
  • 85g
    egg yolks
  • 75g
    sugar
  • 42g
    cornflour
  • 42g
    gluten free flour

Whisk egg yolks and 75g sugar to a sabayon.
Whisk egg whites and remaining sugar until light and fluffy – don’t overwhip.
Fold flours into sabayon ensuring to incorporate fully.
Gently fold in egg whites.
Spread on a flat tray lined with silicone paper and bake at 170 degrees Celsius for 8 – 10 minutes.

Mint buttercream

ingredients preparation
  • 75g
    egg whites
  • 150g
    caster sugar
  • 275g
    unsalted butter
  • 25ml
    slow juiced mint

Make a swiss meringue with sugar and egg whites.
Slowly add butter. Add mint juice last.

Cliff 10 Ganache

ingredients preparation
  • 180ml
    cream
  • 250g
    cliff 10 chocolate
  • 60g
    sugar
  • 60g
    glucose
  • 65g
    butter

Heat cream and sugars in a small pot.
Cool to 40 degrees and pour over remaining ingredients and blitz.

Rum syrup

Mirror glaze

ingredients preparation
  • 20g
    milk
  • 160ml
    cream
  • 120g
    sugar
  • 40g
    Cacoa barry cocoa powder
  • 40g
    CHD-Q76EQU
  • 3leaf/leaves
    gelatin

Bring milk, cream, sugar and cocoa powder to the boil.
Pour over remaining ingredient.
Blend and leave to cool until needed.

To assemble:

Begin with a layer of biscuit brushed with rum syrup.
Next a layer of ganache, then biscuit brushed with remaining rum syrup. Leave to set.
Then evenly spread the mint buttercream, leave to set.
Finish with a layer of mirror glaze.

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