White Chocolate, pistachio & orange

White chocolate, pistachio & orange. 

White chocolate mousse:

400g egg yolks

250g sugar

125ml water

6 gelatine

300g white chocolate 

1600ml cream

Heat the sugar & water to 121*c and whisk the egg yolks in a mixer at full speed. Once white and thick, add the hot syrup to the yolk and keep on full. Add the bloomed gelatine to the hot pan to melt it and then pour that into the yolk also. Melt the chocolate, add that to the yolk mix. Semi whip the cream by hand and once the yolk mix is cold, fold the two together. Set in a tray or rings, this may take a couple of hours. This mix also holds well in the freezer. 

Pistachio anglaise:

500ml cream

500ml milk

200g egg yolks

150g sugar

25g pistachio paste

Bring cream & milk up to simmering point. Mix sugar & egg yolk together then temper with hot liquid. Pour back into the pot and bring to 82*c stirring all the time. Add the pistachio paste and infuse for 40 minutes. Pass and chill. Place into a squeeze bottle. 

Orange gel:

800g orange puree

200ml 22% stock syrup

14g Agar

Bring all to the boil and whisk for 2 minutes. Chill and set. Blend again at 80*c then chill and set. Blend again at fridge temp and place into a piping bag. Pipe as needed. 

Orange tuile: 

100g sugar

50ml egg white

80g plain flour

50g butter 

10g poppy seed

5g orange zest 

40ml orange juice. 

Blend all in a mixer and spread onto a non stick sheet, bake at 180*c for 8 minutes. 

Garnish:

Burnt orange segments

crushes pistachio nuts

Sorrel 

A fairly simple recipe. 

Cannelloni of Strawberry & White chocolate, creme fraiche, lemon & hazelnut

Cannelloni of Strawberry & White chocolate, creme fraiche, lemon & hazelnut. 

So christmas has been a busy one, first time I've had a chance to do anything at all. It's also a time of year where we have a few odds and ends laying about so I thought I'd try and work on a little dish for this summer with my left overs. Yes, yes, the seasonalists (not a real word) will have a pop at me for using strawberries at Christmas but I've got them so I'll use them. Anyway, here's the recipe to what is actually a very simple dessert. If I wasn't shown this before then I probably wouldn't have tried it but it's surprisingly easy. The guys who showed me this know who they are, cheers. 

White chocolate parfait:

150g egg yolk

100g sugar

50ml water

150g white chocolate

500g double cream. 

Heat the sugar & water to 121*c and whisk the egg yolks until pale. Add the liquid to the yolks and whisk hard and fast until it starts to cool. This is best done in a mixer, not by hand. Melt the white chocolate and add to the egg mix. Once its cold, whisk the cream to soft peaks and fold into the egg mix. Pipe into pre rolled acetate tubes and freeze. Once frozen, cut to desired size and roll in jelly then place in the fridge to defrost. 

Strawberry jelly:

700g strawberry puree

200ml water

100ml stock syrup

8g Agar

3 gelatine leaves

Heat the liquid to the boil, add the agar and whisk on the boil for 2 minutes. Add the bloomed gelatine and strain quickly. Set on a tray lined with acetate, and chill. Once set then wrap around the white chocolate parfait and place in the fridge to defrost. It will keep its shape.  

Creme faiche sorbet:

400g creme fraiche

300ml water

150g sugar

50g glucose

10g peppercorns

Bring the water, sugar, glucose & peppercorn to the boil and leave to cool naturally. Whisk the creme fraiche in and strain, churn and freeze. 

Lemon curd:

250g lemon juice

500g butter

500g sugar

11 eggs

3 1/2 gelatine leaves

Heat the butter and the lemon juice in a bain marie. Whisk the egg & sugar together and add to the lemon/butter mix. Heat slowly, stirring every few moments until it thickens up. Add the gelatine and strain into a container and chill. Once set, whisk together and place into a piping bag or a squeeze bottle.  

Hazelnut crunch: 

100g butter

50g sugar

50g flour

100g chopped hazelnuts

Cream the sugar & butter until pale, add the nuts & flour. Back in the over at 160*c for 12 minutes. Once cool, smash up or pulse in the blender. 

Garnish with a few strawberries and a little red vein sorrel. 

Simple!