
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)
Ingredients | Preparation |
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| Whisk egg yolks and 75g sugar to a sabayon. |
Mint buttercream
Ingredients | Preparation |
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| Make a swiss meringue with sugar and egg whites. |
Cliff 10 Ganache
Ingredients | Preparation |
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| Heat cream and sugars in a small pot. |
Rum syrup
Mirror glaze
Ingredients | Preparation |
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| Bring milk, cream, sugar and cocoa powder to the boil. |
To assemble:
Begin with a layer of biscuit brushed with rum syrup. |