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Yorkshire Rose

The white rose of Yorkshire dates back to the 14th Century and is today used to symbolize the county of Yorkshire. The inspiration comes from #LOCALLOVE, being born, living and working in Yorkshire, so the symbol of the rose was a perfect fit.

Not only using local producers but the local traditions and symbols are important to my in the #LOCALLOVE topic. As a child my favorite dessert was a black forest gateaux. I have used this as inspiration for my sharing concept with some twists.

 

Recipe

Created by
  • Stephen Trigg - Chef
  1. Dark Chocolate Gateaux
  2. Pistachio praline
  3. Yorkshire berry compote
  4. White chocolate and vanilla ganache
  5. Assembly and finishing

Dark Chocolate Gateaux

ingredients preparation
  • 160g
    CHD-S65INAY
  • 160g
    butter
  • 150g
    whole eggs
  • 170g
    caster sugar
  • 70g
    unrefined cane sugar
  • 90g
    flour
  • 14g
    DCP-22EXBRU
  • 60g
    chopped green pistachios
  • 42g
    sour cherries

Cream butter and sugars, then incorporate eggs until homogenous.

Add melted dark chocolate and the rest of the dry ingredients. Mixed until homogenous.

Spread into a frame and bake for 8 mins are 160c

 

Pistachio praline

ingredients preparation
  • 100g
    PRO-PI702
  • 100g
    NPO-PI1
  • 50g
    M-7PAIL

Mix all ingredients together in a bowl

Yorkshire berry compote

ingredients preparation
  • 60g
    Yorkshire berries - grown by pure honeyberry farm in Yorkshire
  • 60g
    blackberry puree
  • 120g
    blueberry puree
  • 120g
    cherries in Kirsch
  • 120g
    sugar
  • 5g
    NH pectin
  • 30g
    Kirsch
  • 10g
    lemon juice

Boil berries and sugar with pectin for 2 minutes.

Add Krisch and lemon once cooled, cover and set aside

 

White chocolate and vanilla ganache

ingredients preparation
  • 250g
    Whole milk
  • 400g
    whipping cream
  • 250g
    CHW-N34ZEPH
  • 2piece(s)
    Tahitian vanilla pods
  • 56g
    gelatine mass

Bring milk, vanilla to boil and add gelatine mass.

Emulsify onto chocolate in the cool to 35C and fold through whipped cream in two additions.

Pipe into moulds and allow to set in fridge

Assembly and finishing

Cut dark chocolate gateaux to the shape of 3d printed petals and insert into the petals

Layer small amount of praline

Layer a generous amount of compote.

Place white chocolate ganache on top

Add décor tbc

 

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