Orchard
- Level:
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Difficult
- Makes:
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13 servings
A Quince and Yorkshire Honey delight. Cocoa sable, quince cremeux, quince compote, honey gel, dehyrated quince sponge, milk chocolate mousse. I’ve based my inspiration for #Taste around the seasonal orchard fruit Quince. Not something I normally would eat but I had a memorable quince dessert at a famous restaurant in Singapore. When I researched into quince I found some old roman recipes where they used honey with the quince. I’ve paired with some great milk chocolate.
Chocolate Sable
Used products: Chocolate Sable
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13 galmond powder
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26 gstarch
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81 gflour
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0.7 gsalt
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45 gicing sugar
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47 gbutter
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26 geggs
Preparation: Chocolate Sable
Mix butter, icing sugar, salt and almond powder until smooth
Add eggs followed by sifted flour, cocoa powder and starch
Roll 2mm shape on mould and bake.
Bake 160c 20 mins
Quince Cremuex
Used products: Quince Cremuex
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125 gquince puree
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125 gwhipping 35% cream
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25 gYorkshire Honey
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50 gEgg yolk
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20 ggelatin mass
Preparation: Quince Cremuex
Bring puree & cream to boil, mix egg yolks and honey in separate bowl
Add hot liquid and temper eggs, cook to 82c, add gelatin mass,
Pass onto chocolate mix/emulsify, then chill
Beat before use with spatula in blow, very lightly
Quince Compote & puree
Used products: Quince Compote & puree
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283 gwater
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425 gsugar
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283 gwhite wine
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425 gquince
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1 pod(s)Madagascar vanilla
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1 piece(s)cinnamon stick
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1 piece(s)star anise
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0.5 piece(s)Orange peel
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0.5 piece(s)lemon peel
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15 grum for puree
Preparation: Quince Compote & puree
Compote
Boil all in pan for about 1 hour - quince to turn pink
Keep covered with parchment paper, simmer
Keep half quince for compote use other half for puree
Notes: took 1 hour 20 mins
Jam
Stock 100g
Qunice 171g
Cook Thermo at 80c for 6 mins
Combine cubed quince with puree for compote
Honey Jelly
Used products: Honey Jelly
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225 gYorkshire Honey
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75 gwater
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75 ggelatin mass
Preparation: Honey Jelly
Mix cold with hot gelatin
Set on slipat
Cut with ring cutter 5cm
Quince Sponge - dehydrated
Used products: Quince Sponge - dehydrated
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62 geggs
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125 gcaster sugar
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100 gvegetable oil
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125 gquince puree
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37 gcornflour
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80 gT45 flour
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1 gbaking powder
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2 gbicarbonate of soda
Preparation: Quince Sponge - dehydrated
Mix well together
Spread on thin sheets bake at 140 for 20 minutes fan 2
Then dice in cubes and dehydrate
Dehydation about 3 hours at 70c
Cut into cubes and bind with Almond Praline
Milk chocolate mousse
Used products: Milk chocolate mousse
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333 gwhipping 35% cream
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26 ggelatin mass
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1 pod(s)vanilla
Preparation: Milk chocolate mousse
Boil cream and vanilla then emulsify with chocolate and gelatin
Pass and chill
Whip before use
Papauise Milk Chocolate – dome
Use Cacao barry 5cm polycarbonate dome mould to cast thin chocolate shell.
Assembly
1. Cocoa sable 9g
2. Quince cremeux 8.5g piped in bottom of sable
3. Quince compote 14.5g piped in bottom onto of cremeux
4. Honey jelly 4.5g
5. Chocolate shell 4.5g
6. Milk chocolate mousse 16g
7. Quince sponge and almond paste 5.g
Décor – transfer sheet with 5cm chocolate disc
Chocolate dome with chocolate deco
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