Slow juiced mint and Cliff 10 opera

Slow juiced mint and Cliff 10 opera

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

Biscuit Cuillere (1 tray)

Used products: Biscuit Cuillere (1 tray)

  • 100 g
    egg whites
  • 20 g
  • 85 g
    egg yolks
  • 75 g
  • 42 g
  • 42 g
    gluten free flour

Preparation: Biscuit Cuillere (1 tray)

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

Used products: Mint buttercream

  • 75 g
    egg whites
  • 150 g
    caster sugar
  • 275 g
    unsalted butter
  • 25 ml
    slow juiced mint

Preparation: Mint buttercream

Make a swiss meringue with sugar and egg whites.
Slowly add butter. Add mint juice last.

Cliff 10 Ganache

Used products: Cliff 10 Ganache

  • 180 ml
  • 250 g
    cliff 10 chocolate
  • 60 g
  • 60 g
  • 65 g

Preparation: Cliff 10 Ganache

Heat cream and sugars in a small pot.
Cool to 40 degrees and pour over remaining ingredients and blitz.

Rum syrup

Mirror glaze

Used products: Mirror glaze

  • 20 g
  • 160 ml
  • 120 g
  • 40 g
    Cacoa barry cocoa powder
  • 40 g
  • 3 leaf/leaves

Preparation: Mirror glaze

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.