Hey hey! What an exciting week, 2 post in one week! This one is a special post because it is the first video LINZblog has posted. Pretty big moment.
This is a beautiful tempered chocolate sphere, garnished with gold leaf. Vanilla crumbs, chantilly cream flowers, raspberry sauce, and raspberry coulis, white chocolate raspberry kapati ice cream. Poured with hot caramel sauce.
This is a very sophisticated dessert and that would be very impressive served at the end of a dinner party.
This dessert is quite difficult, the tempered sphere is difficult but all the other elements are more then capable by many amateur bakers.
You will need a half sphere silicone mould to achieve this dessert. Apart from that no special tools are required. A thermometer would be very handy when tempering chocolate!
You will need:
2x half tempered chocolate spheres
1x batch of raspberry coulis
1x scoop of kapati ice cream
1x Raspberry sauce ( I use mine from the coulis, just make sure there are no pips in the bottle so it doesn't block the nozzle)
1x Vanilla biscuit (crumbled)
1x chantilly cream (whipped cream that is sweetend with icing sugar and vanilla)
1x Caramel Sauce
Caramel Sauce Recipe
1/2 cup sugar
42g butter
64ml cream
Method:
-Place the sugar in a small pot and heat over low heat. Stirring occasionally. Try to toss the pot more then stir so you don't create lumps.
-Once the sugar is fully melted, let it bubble up slightly, but don't overcook your sugar, because you will burn your caramel.
-Add your butter (be careful it will splatter) and let the butter melt and mix until it is distributed well.
-Add your cold cream to the caramel and be careful it will bubble up. Mix until you have a nice shiny caramel sauce.
-Pour into a nice pouring jug and set aside.
Assembly:
-Plate up your dessert similar to my design, or be creative and do your own.
-Pour your caramel over the chocolate sphere and allow it to melt your sphere.
-Watch all your hard work melt away in 3 seconds.
I hope you enjoyed a surprise entry from me!
Till next time lovelies..
LINZ xx
