My experimentation with adzuki bean mousse began with the notable Starcraft 2 undertaking- as a component of the charlotte atop which the chocolate pieces were to be stood- with its brownish red hue to represent human blood. It was not used in the end but I put the multiple
I meant to make a soft and silky ganache to pour over the cake but I am still struggling to get a completely smooth sheeny result. Instead, I used a firm glacage made primarily of pate a glace with some extra couverture (for taste) and oil (for shine) to give me the nice smooth surface and crisp edges you see here. Now if only I could learn to cut perpendicular slices...
ORANGE ADZUKI BEAN MOUSSE and CANDIED PEEL (sorry, can't post the wonderful chocolate sponge recipe as it is property of LCB)
juice of 2 oranges | peel of 2 oranges | |
200g simple syrup (1:1) | 250g adzuki bean paste | |
250g whipping creak | 3 leaves gelatin |
- Remove pith from orange peel and julienne.
- Blanche the peel three times to remove its bitterness.
- Boil the blanched peel with the orange juice and simple syrup until candied; reserve resulting orange syrup for mousse.
- Whisk adzuki bean paste into 120g orange syrup and heat.
- When steam starts to form, whisk in bloomed gelatin leaves.
- Over an ice bath, whip cream up to soft peaks.
- Whisk a third of the cream into the paste once it has cooled to around 20°C.
- Whip cream up to stiff peaks and fold into mousse over ice bath; use when it reaches its setting point.
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