Cognac Liqueur Dessert
Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.
Recipe
Chocolate sponge
| ingredients | preparation |
|---|---|
|
Beat together. |
Liqueur Cream
| ingredients | preparation |
|---|---|
|
Heat together. |
|
Soak and mix into previous mixture. |
|
Mix in and leave to rest for 24 hours. |
Bavarian cream
| ingredients | preparation |
|---|---|
|
Heat together. |
|
Pour previous mixture onto the chocolate and emulsify. |
|
Soak and mix into previous mixture. |
|
Whip to medium peaks and gently fold into previous mixture. |
Chocolate ganache
| ingredients | preparation |
|---|---|
|
Melt. |
|
Mix into melted chocolate. |
|
Stir into previous mixture. |
Finishing and presentation
Fill a small hemispherical silicone mould with liqueur cream, leave to harden in a shock freezer and unmould. |