World Gourmet Summit 2002
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Dôme Papouasie Earl Grey
Presented
by:Philippe Marand
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Ingredients: |
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Cocoa Biscuit |
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200g |
egg yolks |
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500g |
whole eggs |
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400g |
caster sugar |
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320g |
egg whites |
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160g |
caster sugar |
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120g |
flour |
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120g |
cocoa powder sifted Plein Arôme |
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Sauce Anglaise |
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500g |
milk |
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5g |
Earl Grey tea |
|
120g |
egg yolks |
|
100g |
caster sugar |
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Papouasie Cream |
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100g |
milk |
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5g |
Earl Grey tea |
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250g |
Papouasie milk conuverture |
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300g |
whipped cream |
Method
Cocoa
Biscuit
Whisk together
the egg yolks, whole eggs and sugar.
Whisk the egg whites separately then mix together with the egg yolk mixture.
Fold in the dry ingredients. Bake in a moderate heated oven on parchment paper.
Sauce
Anglaise
Heat the milk
in a stainless steel pan. Add in the Earl Grey tea and infuse for 10 minutes.
Pour this over the egg yolks and sugar. Then pouch at 85°C.
Papouasie
Cream
Heat the milk
in a stainless steel pan. Add in the Earl Grey tea and infuse for 10 minutes.
Pour this over the chocolate and cool to 35°C. Then fold in the lightly whipped
cream.
Assembly
Serve
with marinated raspberries and glaze with brillance noire.
Tip:
Press Ctrl + P to print recipe