Slow juiced mint and Cliff 10 opera

Used Cacao Barry products
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.

Used Cacao Barry products
Recipe components

Biscuit Cuillere (1 tray)

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 100g
    blacks spiced Irish rum
  • 40ml
    50/50 sugar syrup
  • 10ml
    mint syrup

Mirror glaze

IngredientsPreparation
  • 20g
    milk
  • 160ml
    cream
  • 120g
    sugar
  • 40g
    Cacoa barry cocoa powder
  • 40g
    Équateur
  • 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.