World Gourmet Summit 2002
|
Ingredients: |
|
|
Crumble |
|
|
50g |
white almond powder |
|
150g |
icing sugar |
|
400g |
flour |
|
300g |
butter |
|
|
|
Crème Satin |
|
|
750g |
milk |
|
60g |
caster sugar |
|
75g |
Poudre á cream |
|
180g |
egg yolks |
|
6g |
gelatin sheets |
|
24g |
vanilla pods |
|
480g |
Blanc Satin white chocolate, melted à 40°C |
|
510g |
whipped cream |
|
Fruit Sauce |
|
|
70g |
glucose |
|
140g |
caster sugar |
|
400g |
Raspberries “Marat des bois” |
|
Pancakes |
|
|
1.5kg |
flour |
|
32g |
salt |
|
250g |
sugar |
|
1.2kg |
whole eggs |
|
200g |
oil |
|
500g |
melted butter |
|
400g |
Grand Marnier |
|
2kg |
milk |
|
8 |
oranges (for zest) |
Method
Crumble
Mix
all ingredients together and set aside.
Crème
Satin
Warm the
milk and vanilla pods. Pour over the egg yolks, sugar and cream.
Soften the gelatin and add to the mixture. Fold in the melted chocolate and whipped cream.
Fruit
Sauce
Make a
caramel with the sugar and glucose. Remove from stove and slowly add in raspberries.