Yeast batter cake soaked with crème de cocoa liqueur
To obtain chocolate of superior taste and quality, yeast is of essential value to the fermentation process. Hence the inspiration for my yeast batter cake. And to keep it deliciously succulent, I went for a creamy chocolate finish and gave it an revitalising touch of alcohol.
Recipe
Yeast batter
| Ingredients | Preparation |
|---|---|
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Sieve together. |
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Warm. |
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Dissolve in warm milk and pour in centre of the flour. Allow to ferment. |
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Beat into previous mixture. |
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Pour over previous mixture and allow to double in size. Beat and pipe |
Soaking syrup
| Ingredients | Preparation |
|---|---|
|
Boil together. |
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Flavour previous mixture to taste. While hot, soak yeast batter cakes in it. |
Lychee, white chocolate and greek yoghurt mousse
| Ingredients | Preparation |
|---|---|
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Boil. |
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Whisk together and add to boiling milk. Heat up to 85°C. |
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Stir into previous mixture and cool to 28°C. |
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Stir into previous mixture. |
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Fold in. |
Assembly
Brush strip of milk chocolate at base of yeast batter cake. Decorate mousse with a white and milk chocolate flower. |