Orchard
A Quince and Yorkshire Honey delight. Cocoa sable, quince cremeux, quince compote, honey gel, dehyrated quince sponge, milk chocolate mousse.
I’ve based my inspiration for #Taste around the seasonal orchard fruit Quince. Not something I normally would eat but I had a memorable quince dessert at a famous restaurant in Singapore. When I researched into quince I found some old roman recipes where they used honey with the quince. I’ve paired with some great milk chocolate.
Recipe
Chocolate Sable
| Ingredients | Preparation |
|---|---|
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Mix butter, icing sugar, salt and almond powder until smooth |
Quince Cremuex
| Ingredients | Preparation |
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Bring puree & cream to boil, mix egg yolks and honey in separate bowl |
Quince Compote & puree
| Ingredients | Preparation |
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Compote Boil all in pan for about 1 hour - quince to turn pink Jam Stock 100g Combine cubed quince with puree for compote |
Honey Jelly
| Ingredients | Preparation |
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Mix cold with hot gelatin |
Quince Sponge - dehydrated
| Ingredients | Preparation |
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Mix well together |
Milk chocolate mousse
| Ingredients | Preparation |
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Boil cream and vanilla then emulsify with chocolate and gelatin |
Papauise Milk Chocolate – dome
Use Cacao barry 5cm polycarbonate dome mould to cast thin chocolate shell. |
Assembly
1. Cocoa sable 9g Décor – transfer sheet with 5cm chocolate disc Chocolate dome with chocolate deco |