Slow juiced mint and Cliff 10 opera

Plated Dessert

Slow juiced mint and Cliff 10 opera

Level

level 2

A delicious Gluten free recipe by Chef Paula Hannigan from Cliffhouse Hotel, Co Waterford, Ireland.

Biscuit Cuillere (1 tray)

Ingredients	Preparation
100g egg whites 20g sugar 85g egg yolks 75g sugar 42g cornflour 42g gluten free flour	Whisk egg yolks and 75g sugar to a sabayon. Whisk egg whites and remaining sugar until light and fluffy – don’t overwhip. Fold flours into sabayon ensuring to incorporate fully. Gently fold in egg whites. Spread on a flat tray lined with silicone paper and bake at 170 degrees Celsius for 8 – 10 minutes.

Mint buttercream

Ingredients	Preparation
75g egg whites 150g caster sugar 275g unsalted butter 25ml slow juiced mint	Make a swiss meringue with sugar and egg whites. Slowly add butter. Add mint juice last.

Cliff 10 Ganache

Ingredients	Preparation
180ml cream 250g cliff 10 chocolate 60g sugar 60g glucose 65g butter	Heat cream and sugars in a small pot. Cool to 40 degrees and pour over remaining ingredients and blitz.

Rum syrup

Mirror glaze

Ingredients	Preparation
20g milk 160ml cream 120g sugar 40g Cacoa barry cocoa powder 40g CHD-Q76EQU 3leaf/leaves gelatin	Bring milk, cream, sugar and cocoa powder to the boil. Pour over remaining ingredient. Blend and leave to cool until needed.

To assemble:

Begin with a layer of biscuit brushed with rum syrup.
Next a layer of ganache, then biscuit brushed with remaining rum syrup. Leave to set.
Then evenly spread the mint buttercream, leave to set.
Finish with a layer of mirror glaze.

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