Naturally Pure Perfection
CO N T EN TS IN TROD U C T I ON
01
A WORL D L EA D ER I N QUA L IT Y FO O D P R O DU C TI O N
04
SUP ERI OR QUA L I T Y DA I RY
05
QUALITY N OT QUA N T I T Y
06
OUR P ROF ESSI ON A L C R EA M S
08
THE RAN G E
10
P RODUC T F EAT U R ES
12
OUR B R A N D A M BASSA D OR , AOI F E N O O N A N
18
EXCLU SI V E R EC IP E C A R DS F R OM AO I F E
19
FROM TH E M OM EN T M ASTER CHEFS AROUND THE WOR LD F IR ST EXPER IEN CE AVONMORE P ROFESSIONAL C REA M , TH EY IN STIN C TIV ELY KNOW THEY HAV E D I SCOVER ED A SOUR C E OF P URE P ERFECTION.
GLANBI A I RE LAND, A WOR LD LEAD ER I N P URE FOODS
Avonmore Professional is dedicated to creating high quality dairy products for bakeries, pastry chefs, the hotel industry, restaurants and caterers across the globe. As a brand leader, our mission is to craft the very best natural food products, exclusively sourced in Ireland and delivered with pride to the world.
Here we bring together insight-led innovations combined with the highest standards of quality and taste. — Delicious, luxurious taste — Smooth, rich texture — Lavish, creamy finish — Perfect consistency
01
Naturally Pure Perfection
02
WELCOME TO THE PURE LAND Ireland is famous all over the globe for the craft, heritage and quality of our natural foods. As an island, situated in the Wild Atlantic, our mild climate and open pastures ensure the best conditions for producing the best quality milk in the world. Our small dairy herds are reared by local family farmers on a diet of natural grass that results in superior milk and the richest, most naturally delicious cream.
COOKS AND WHIPS TO PERFECTION Avonmore Professional Cream carries with it an impeccable international reputation. Top chefs instantly recognise the benefits of a cream that performs incredibly in both sweet and savoury, as well as cooked and whipped creations. The deep, rich taste of the cream exists in harmony with a fine food product that is technically agile and crafted for busy, working kitchens.
FROM CHEFS FOR CHEFS Through close collaboration with our expert chefs, we have developed a range of technical, products, tools and services to meet Chefs’ expectations and everyday needs. Our products are designed to enhance recipes and inspire creativity.
SOURCED W I T H P R I D E
At Glanbia Ireland, Glanbia means ‘pure food’ in the Irish language. It means that we only source the milk for our luxury cream from passionate, Irish family farmers we know and trust.
— Created by Chefs for Chefs — Consistent quality — Natural flavour — Long shelf-life retaining all its nutritional goodness — Premium Products — Pure Dairy Cream
— Stabilised Creams combining function and flavour — Gluten Free, Halal-Approved, Suitable for Vegetarians, Kosher-Certified — Exceptional technical performance — Optimum condition for transport and storage between 4°C and 8°C
03
A world leader in quality food production.
I RE L A N D I S AN AT L ANT I C I SL A ND FA ME D FO R I TS R U GG E D COAST L I NE , T E MP E R AT E C L I MAT E , P L EN T I F U L R AI N A N D B E AU T IFUL LUSH, GR E E N CO U N T RYS I DE .
Ireland has been synonymous with high quality milk and cream production for centuries. 90% of Irish dairy is exported around the globe, sought after for its richness of taste and pureness of source. DA IRY LIKE N O OTHER
Irish cows are raised and reared outdoors, on grass pastures on small Irish, family farms. Milk production in Ireland is pasture based and extensive with shorter, milder winters than those in other countries, this means Irish milk producers operate in a more sustainable and environmentally friendly manner. As an island, Ireland has traceability and quality control standards that are more easily measured and managed, giving international customers the assurance they need. ON LY THE BE ST IRISH MIL K IS CHOSE N TO BE COME AVON MORE PROFE SSION A L CRE A M
04
Superior Quality Dairy
THIS IS CREAM AT ITS BEST. NOT WHITE BUT LIT WITH THE PALEST HUES OF GOLDEN SUNLIGHT, AS ONLY CREAM FROM GRASS-FED COWS CAN BE.
05
Quality not quantity
IRELAND’S
No.1 DA I RY B R A N D
O U R S U P P LY C H A I N I S FOCUSSED ON QUALITY N O T Q U A N T I T Y.
04 06
Glanbia Ireland is Ireland’s leading dairy processor, processing over 2.4 billion litres of milk, every single year. Uniquely, much of Glanbia’s ownership is still in the hands of the people who supply it with milk, the farmers. Glanbia has stricter quality standards than any other dairy producer in Ireland. With full traceability and high standards of quality control, Glanbia’s milk undergoes a 35-step quality-testing programme, from grass to glass, in highly-accredited laboratories.
Avonmore is Ireland’s number 1 dairy brand and has been central to the healthy diets of Irish families for over 50 years. Our UHT production facility is equipped with the most modern technology to give our UHT milk and cream range a more refined taste with a longer shelf-life.
ilk is supplied by M 4,800 farmers
Unique sustainability and Quality Assurance Programme ‘Open Source’
Full traceability from grass to glass – every batch of milk is traceable back to farm
ilk is tested M 35 times before it gets the Avonmore seal of approval
Our dedicated Glanbia Quality Team guarantees you the finest quality products
07
Our Professional Creams You will discover three Professional Creams within the Avonmore Range. From Cooking Creams to Whipping Creams, your expectations will be exceeded. Our dedicated quality team ensures that our cream is produced to high standards with consistent quality and will deliver exceptional performance for foodservice professionals.
Product Name
Avonmore 18% Cooking Cream
F U L LY ACC R E D I TE D & C E RTI F I E D Irish Department of Agriculture, Food and Marine (IE 1995 EC) Halal Accreditation Kosher Accreditation CNCA Approval – Certification and Accreditation Administration of the People’s Republic of China Bord Bía Origin Green Sustainability Programme
Avonmore 35.1% Whipping Cream
Avonmore 38% Whipping Cream
Unit Size 1L 1L 1L Pack Size 12x1L 12x1L 12x1L Units per Case 12L 12L 12L
08
Shelflife
7 months
9 months
9 months
Storage
Optimum condition for transport and storage between 4°C and 8°C
Optimum condition for transport and storage between 4°C and 8°C
Optimum condition for transport and storage between 4°C and 8°C
09
The Range
18% Fat Cooking Cream 0
% FAT 100
35.1% Fat Whipping Cream 0
% FAT 100
38% Fat Whipping Cream 0
10
% FAT 100
S IZ E S AVAILAB L E 1 Litre, 500ml and 200ml
11
Product Features COOKING CREAM
18% FAT
Avonmore Cooking Cream is a luxuriously thick cream ready to add into your favourite dish and suitable for a wide variety of cooking applications. Resilient and stable, it can also withstand high cooking temperatures. It maintains sauce viscosity & texture when held in food catering establishments for long periods of time.
FEATURES
- Reheat performance – our cream doesn’t after-thicken. Sauces can be prepared before service without them splitting or curdling when reheated to order - Excellent presentation – consistently appetising appearance of dishes - Good resistance in cold sauces - Good resistance in low pH products - No flecking or oiling off in coffee - Perfect for long reductions - Performs in both acidic and spicy recipes, without splitting or curdling.
12
13
Product Features
YIELD
This product has exceptional whipping ratios with an average of 2.5 Litres per Litre of base product. HOLD AT 4°C OVER 24H
This product has a very good hold over a 24 hour period. FIRMNESS
Holds firm for decorating TASTE
Characteristic dairy taste, brings out flavours. *R esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.
14
WHIPPING CREAM
35.1% FAT
15
Product Features
YIELD
This product has exceptional whipping ratios with an average of 2.5 Litres per Litre of base product HOLD AT 4°C OVER 24H
This product has excellent hold over a 24 hour period. FIRMNESS
Holds firm for decorating TASTE
Indulgent, luxurious dairy flavour *R esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.
16
WHIPPING CREAM
38% FAT
17
Meet our Chef Ambassador and Culinary Consultant, Aoife Noonan
Aoife Noonan is an Executive Pastry Chef and Culinary Consultant with a passion for bringing a contemporary twist to classic patisserie recipes.
Awards & Accolades Winner Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and winner of the Valrhona Patisserie Championships
18
Aoife Noonan is a highly skilled patisserie chef and chocolatier with a BA in Culinary Arts and exclusive training from Valrhona’s École du Grand Chocolat, in Paris. Her fine reputation has seen her achieve the role of Head Pastry Chef at Ireland’s only two star Michelin establishment, Restaurant Patrick Guilbaud. She has also served as Executive Pastry Chef of both Luna and Glovers Alley, two of Dublin’s finest restaurants.
Today she is renowned for her Pastry Masterclasses, sharing her knowledge through demonstrations and featured pieces in high profile European publications. As the winner of Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and winner of the Valrhona Patisserie Championships, she is perfectly placed to showcase Avonmore Professional Cream and give chefs everywhere a taste for creating award-winning creations.
Exclusive recipe cards from Chef Aoife Noonan
19
RASPBERRY & VANILLA CHOUX
AVONMORE PROFESSIONAL PRODUCTS USED
SERVES 10-12 INGREDIENTS LIST Raspberry Glaze
Streusel
- 100g raspberries - 5g caster sugar - 50g icing sugar
- 65g butter - 1g salt - 55g sugar - 90g flour
Vanilla Cream - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves gelatine - 2 vanilla pods White Chocolate Décor - 200g white chocolate, roughly chopped - 2g cocoa butter Avonmore Professional 35.1% Whipping Cream
20
Choux Buns - 60ml milk (3.5% Fat) - 60ml water - 2.5g salt - 2g sugar - 55g Unsalted butter, cubed - 65g flour - 2-3 eggs Assembly - 5-6 fresh raspberries
THE RECIPE, STEP BY STEP ELEMENTS:
01 Streusel Topping 02 Raspberry Glaze 03 Vanilla Cream 04 White Chocolate Décor 05 Choux Buns
01 Streusel Topping
04 White Chocolate Décor 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate squares; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting into squares (4.5cm x 4.5cm).
Assembly and Presentation: Divide the vanilla cream in two and place in piping bags; one half into a piping bag fitted with a small round nozzle, and the other half into a piping bag fitted with a large star nozzle. Pierce a small hole in the bottom of the choux bun. Fill choux with cream using the piping bag with the small round nozzle.
1. Attach the beater attachment to the stand mixer and place all the ingredients in the bowl. Mix until the dough comes together. Roll out between two sheets of parchment; as thin as possible (2mm).
2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.
Dip the choux in raspberry glaze. Place a square of white chocolate square décor on top.
2. Freeze (min 2 hours). Cut out small circles using a round cutter (3cm) when frozen and place back in the freezer until the choux is ready to be baked.
05
Pipe the cream on top of the chocolate square using the piping bag fitted with the star nozzle.
02 Raspberry Glaze 1. Put the raspberries and caster sugar into a small saucepan, and bring to a boil, crushing with a fork to break up. Continue to cook on a simmer for 5 mins to reduce. Remove from the heat and pass through a sieve into a bowl. Set aside to cool. 2. Weigh 40g of the passed puree and sieve in the icing sugar, mixing well to combine. Chill for at least 1 hour to thicken.
03 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften. 2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl.
Choux Buns 1. Put the water and milk in a saucepan with the salt, sugar and butter over a medium heat. Bring to a boil. 2. Add the flour gradually, reduce the heat to low and mix over the heat for 1-2 minutes to cook out the starch.
Slice a raspberry in half and place on top of the cream. Repeat with remaining choux. Transfer to a serving plate and serve.
3. Remove from the heat and put the dough in a stand mixer and attach the beater attachment. Whisk on a medium speed for 2 minutes to cool. 4. Add the eggs one by one until a dropping consistency is reached. Put the choux paste into a piping bag fitted with a small round nozzle. Pipe the choux (3cm in diameter) onto a baking tray lined with a silpat. Press a cut out disc of frozen streusel on top of each choux. 5. Bake the choux in the oven at 180°C for 7 minutes. 6. Reduce the heat and cook at 160°C for 13 minutes. 7. Remove from the oven and set aside to cool.
3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the warm cream and fold into the whipped cream and place in the fridge for 1 hour (minimum).
21
MANGO CHOCOLATE MOUSSE
AVONMORE PROFESSIONAL PRODUCTS USED
SERVES 10 INGREDIENTS LIST Almond Jaconde Sponge - 112g egg whites - 112g sugar - 45g whole egg - 90g egg yolk - 38g flour - 38g ground almond - 20g butter
Avonmore Professional 38% Whipping Cream
22
Dark Chocolate Mousse - 30ml milk (3.5% Fat) - 235g sugar - 40g egg yolk - 35g whole egg - 30ml Whipping Cream (38% Fat) (1) - 4g gelatine (2 leaves) - 150g dark chocolate (70%), roughly chopped - 265ml Whipping Cream (38% Fat) (2)
Chocolate Coating - 250g dark chocolate (70%), roughly chopped - 60g cocoa butter Vanilla Cream - 500ml Whipping Cream (38% Fat) - 65g sugar - 2 leaves gelatine - 2 vanilla pods Tempered Chocolate - 500g dark chocolate (70%) - 5g cocoa butter Assembly - Mango (Mango Rose) - Sprig of mint
THE RECIPE, STEP BY STEP ELEMENTS:
01 02 03 04 05 06
Almond Jaconde Sponge 70% Dark Chocolate Mousse Chocolate Coating Vanilla Cream Tempered Chocolate Mango Rose
01 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue. 2. Put the egg and egg yolks in a seperate bowl. 3. Spread out on a silicone mat and bake 190°C for 10mins. Cool and cut out discs 6cm in diameter. Set aside.
02 70% Dark Chocolate Mousse 1. Put the milk and sugar in a small pan and put over a medium heat. Bring to a boil. Put the egg yolks and egg in a bowl. Whisk. Once the milk is boiling, slowly pour onto the egg yolks and egg, whisking to combine. Heat the mix until it reaches 72°C on a thermometer. Pour the mix through a sieve into the bowl for the stand mixer. Attach the whisk to the stand mixer and whisk the mix until cool, and doubled in volume. 2. Put the gelatine in a bowl of cold water for 5 minutes to soften. Put the cream (1) in a saucepan and bring to a boil. Remove from the heat and add the squeezed out gelatine. Whisk to dissolve, ensuring the gelatine is fully melted. 3. At 40°C, add whipped cream (2) and cooled bombe (egg) mix. Divide the mousse mixture between 10 rings, 6cm in diameter (lined with jaconde sponge discs at the bottom) & freeze 5 hours minimum or overnight.
03 Chocolate Coating 1. When the chocolate mousses are frozen make the chocolate coating. 2. Put the chocolate and cocoa butter into a bowl set over a pan of simmering water and melt. Keep at 33°C. Blow torch
the chocolate mousses to demould the mousses from the ring moulds. Insert a toothpick into the mousses and dip to the chocolate, until the chocolate comes half way up the mousse. Place on a wire rack with a baking tray underneath and leave for a few minutes to set. Repeat with remaining mousses. Transfer to a tray and store in the fridge until ready to serve.
04 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.
Assembly and Presentation: Remove the chocolate mousses from the fridge. Place a disc of chocolate décor on top. Place the vanilla cream in a piping bag fitted with a ruffle/petal nozzle. Pipe the cream around of the disc. Place the mango rose in the space. Place the mousse on a plate and garnish with a sprig of mint.
2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the the warm cream slightly and fold into the whipped cream. Place in the fridge for 1 hour (minimum).
05 Tempered Chocolate 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. 2. Cool the chocolate again to 31°C, and use to make chocolate discs; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting out rounds the same size as the mousses. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.
06 Mango Rose 1. Peel the mango and slice the cheeks off the mango. Slice the mango into thin slivers and using 3-4 slices, roll the mango up to form a rose. Repeat as necessary. Set aside.
23 19
HONEY & BERRY MILLE FEUILLE
AVONMORE PROFESSIONAL PRODUCTS USED
SERVES 10 INGREDIENTS LIST Honey Cream
Arlette Pastry
- 500ml Whipping Cream (35.1% Fat) - 50g honey - 2 leaves of gelatine
- 2 sheets puff pastry - 50g icing sugar Assembly - 250g fresh raspberries - 250g fresh blackberries - icing sugar
Avonmore Professional 35.1% Whipping Cream
24
THE RECIPE, STEP BY STEP ELEMENTS:
01 Honey Cream 02 Arlette Pastry
01
02
Honey Cream
Arlette Pastry
1. Put 100ml of the cream into a small saucepan with the honey. Put on a medium heat and bring to boil until completely dissolved. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.
1. Preheat the oven to 200°C. Prepare four baking trays and four pieces of baking paper, cut to fit the baking trays.
2. Put the remaining cream in a bowl for the stand mixer. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside.
2. Dust the work surface with icing sugar. Starting with the first sheet, roll the puff pastry out into a large rectangle sheet, dusting liberally with icing sugar. 3. Continue to roll and dust with icing sugar until very thin (as thin as possible).
4. Once the cream in the saucepan is boiling, remove from heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve.
4. Place this sheet onto a piece of baking paper, and place another piece of baking paper on top. Place this sheet between two baking trays. Repeat with the remaining sheet of puff pastry.
5. Cool the warm cream slightly before folding into the whipped cream and placing in the fridge for 1 hour (minimum) to set.
5. Bake the puff pastry sheets in the oven for 10 minutes. Check if caramelised, placing back in the oven for a further 3-4 minutes if needed.
Assembly and Presentation: Arrange 4 rectangles of pastry per portion. Beat the honey cream until smooth and place in a piping bag fitted with a medium sized round nozzle. Dust one of the rectangles with icing sugar. Pipe the cream into blobs 1cm apart onto the 3 other pastry rectangles, alternating a raspberry and a blackberry between each space. Assemble the pastry rectangles on top of each other, finishing with the icing sugar dusted pastry on top. Serve.
6. Remove the trays from the oven and cut the pastry into rectangles (2cm x 9cm), using 4 rectangles per portion. 7. Set aside until ready to assemble.
25 19
RASPBERRY, YOGHURT & WHITE CHOCOLATE ENTREMET
AVONMORE PROFESSIONAL PRODUCTS USED
SERVES 10-12 INGREDIENTS LIST Raspberry Mousse Centre - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves of gelatine - 100ml raspberry puree Almond Jaconde Sponge - 75g almond powder - 75g icing sugar - 20g flour - 2 eggs - 15g sugar - 60g whites - 15g butter
Avonmore Professional 35.1% Whipping Cream
26
Cream Cheese Mousse - 70ml milk (3.5% Fat) - 50g sugar - 80g egg yolks - 4L gelatine - 250g cream cheese - 350ml Whipping Cream (35.1% Fat)
Raspberry Jelly Centres - 2.5 leaves gelatine - 100g raspberry puree - 50ml water - 30g sugar White Chocolate Yoghurt Glaze - 200g natural yoghurt - 150g Whipping Cream (35.1% Fat) - 75g glucose - 2 gelatine leaves - 100g white chocolate, roughly chopped Tempered White Chocolate Discs - 200g white chocolate, roughly chopped - 2g cocoa butter Assembly - Freeze dried raspberries - Dried rosebuds or petals
THE RECIPE, STEP BY STEP ELEMENTS:
01 Raspberry Mousse Centre 02 Almond Jaconde Sponge 03 Tempered White Chocolate Discs 04 Raspberry Jelly Centre 05 White Chocolate Yoghurt Glaze 06 Cream Cheese Mousse
01 Raspberry Mousse Centre 1. Put 100ml of the cream into a small saucepan with the sugar and the raspberry puree. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water for a few minutes to soften. 2. Put the remaining cream in a bowl for the stand mixer. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 3. Once the raspberry cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the raspberry cream, mixing well to dissolve. 4. Cool the warm cream slightly and fold into the whipped cream. Pour into a ring mould (16cm) in diameter lined with clingfilm, 2cm thick. Freeze for at least 3 hours.
02 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue. Put the egg and egg yolks in a separate bowl. 2. Combine the egg yolks with the meringue and fold in the flour, ground almonds and melted butter. 3. Spread out onto a baking tray lined with a silpat and bake at 190°C for 10mins. Cool and cut out discs (16cm). Set aside.
03 Tempered White Chocolate Discs 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate discs; spread the chocolate out on acetate or chocolate transfer sheets and cool for a few minutes until set, before cutting into small circles of various sizes (1cm, 2cm and 3cm).
04 Raspberry Jelly Centre 1. Place the gelatine in a bowl of cold water to soften. Put the raspberry puree, water and sugar in a small saucepan and bring to a boil. Once boiling, remove from the heat, squeeze out the excess water from the gelatine leaves and add the gelatine to the puree, whisking well to dissolve. 2. Cool the jelly to room temperature and once the raspberry mousse is frozen, spread the jelly over the raspberry mousse using a small palette knife, no more than 1cm thick. Freeze (minimum 1 hour).
05 White Chocolate Yoghurt Glaze 1. Put the gelatine leaves into a bowl of cold water to soak. 2. Put the cream and glucose into a medium sized saucepan and bring to a boil. 3. Once boiling, squeeze out the soaked gelatine leaves and add to the pan, whisking to dissolve. Pour the hot cream over the chopped white chocolate and whisk well to ensure it is fully melted. 4. Add the mix to the yoghurt. Whisk well until fully combined. Set aside and cool until ready to use.
06 Cream Cheese Mousse 1. Place the gelatine into bowl of cold water to soak. 2. Put the milk in a small saucepan and place over a medium heat. Bring milk to a boil. 3. Place the egg yolks and sugar into a bowl and whisk to combine. When the milk is boiling, pour it over the egg and sugar, whisking all the time. Pour this mix back into the pan and continue to cook over a low heat until the mix reaches 75°C. Remove from the heat and squeeze out the soaked gelatine leaves. Add to the pan and mix well to dissolve.
Assembly and Presentation: Prepare an entremet or ring mould 20cm in diameter. Place a jaconde sponge disc in the bottom of the mould. Pour the cream cheese mousse into the base of the mould. Smooth out using a small palette knife. Remove the raspberry mousse and jelly centre from the freezer. Place in the centre of the cream cheese mousse, pressing down slightly. Pour over the remaining mousse and use the palette knife to smooth out the mousse. Plastic wrap the mould and freeze until completely frozen. (overnight) Once frozen, place the white chocolate glaze in a medium saucepan and heat to 45°C. Demould the entremet from the mould and place on a wire rack with a baking tray underneath. Pour the glaze into a jug and pour over the entremet, ensuring it is fully covered with the glaze. Leave to set for 1 minute before removing from the rack and placing in the fridge to fully set the glaze (10 mins). To finish: Remove the entremet and white chocolate discs from the fridge. Garnish the entremets with dried rose petals, chocolate discs and freeze dried raspberries.
4. Pour this mix over the cream cheese and whisk well to combine. Cool this mix to 30°C. 5. Meanwhile, place the cream in a bowl and gently whisk to soft peak. Fold the cream into the cream cheese mix & combine well. 6. Assemble the entremets.
2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.
27 19
Naturally Pure Perfection
For more information visit us at: www.avonmoreprofessional.com Find delicious recipes on
https://bit.ly/36xjfr4
