Spirit of Yorkshire

Topic: #LOCALLOVE

Flavors: Local Yorkshire whisky ganache, with orange gel and caramelized pecan crisp.

The inspiration comes from my Yorkshire born father, who’s favorite drink was whisky and orange, and would enjoy roasted pecans with his drink. In 2019 I discovered the farm in Filey Bay Yorkshire which is completely self-sufficient, they grow their own barley, bore their own water from the ground and generate their own electricity to power the farm where they distill the whisky. They are only one of two completely self-sufficient farms in the whole of the UK. I couldn't believe this company was literally on my doorstep and I had to use in the WCM.

 

Orange compote

Ingredients Preparation
  • 120g
    orange puree
  • 40g
    sucrose 1
  • 6g
    NH pectin
  • 20g
    glucose syrup
  • 100g
    dextrose
  • 8g
    Citric acid

Mix sucrose 1 and pectin

Warm puree to 40ºC

Add pectin bring to boil add remain sugars

Boil 2 mins

Set on silpat

Blend, pipe into mould

Whisky reduction

Ingredients Preparation
  • 100g
    Whisky

Boil in a thermo mix at 80ºC until 56g left.

Whisky ganache

Ingredients Preparation
  • 93g
    Whipping cream 38%
  • 48g
    Glucose syrup DE 42
  • 51g
    butter
  • 0.5g
    salt
  • 193g
    Saint-Domingue
  • 193g
    Ghana
  • 55g
    whisky reduction
  • 55g
    Whisky
  • 1piece(s)
    lemon zest
  • 1piece(s)
    Kaffir lime zest
  • 13g
    Cornstarch

Bring cream, sugar, salt to boil.

Add chocolate and butter.

Cool to 35ºC and emulsify with whisky.

 

PECAN PRALINE

Ingredients Preparation
  • 182g
    sugar
  • 225g
    glucose
  • 162g
    water
  • 125g
    pecans
  • 125g
    caramelised pecans
  • 100g
    Ghana
  • 30g
    Feuilletine
  • 39g
    Deodorized Cocoa Butter
  • 3g
    salt

Boil sugars and water and pecan for 2mins.

Drain and bake at 160ºC for 16.5mins.

Blend in thermo to crunch texture with salt.

Temper milk chocolate and add pecans and feuilletine at 32ºC and spread onto matt.

Assembly and finishing

Create chocolate bonbon with mould.

Pipe orange gel at bottom of mould.

Fill with Whisky Ganache.

Cut Praline and insert into bonbon.

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