ROSE & FRENCH VANILLA CHOCOLATE FONDANT GORENG, ROSE TEA CAVIAR

Methods and Directions

• Bring cream to the boil. Allow the tea to steep in the cream. Strain.
• Bring the cream to a boil again and pour over the chocolate to make a thick ganache. Pipe out the ganache into quiche moulds and set aside in a freezer at -18°C, preferably overnight

• Combine eggs, milk and melted butter.
• Sieve together all the dry ingredients along with the vanilla powder.
• Whisk in the dry ingredients into the wet ingredients using a balloon whisk until everything is well incorporated. Ensure no lumps are formed. Whisk thoroughly. Set aside in the chiller for a few minutes.
• Dip the prepared frozen ganache into the batter and fry in hot oil.

• Using the paddle attachment cream the butter, vanilla powder and icing sugar together until pale and fluffy. Add the cake flour and mix well until a dough is formed.
• Chill the dough for 30-60 minutes and roll to the desired thickness and size, Bake at 180°C until golden brown.>

• Bring water, sugar and vanilla to the boil. Add the tea into it and let it infuse. Then incorporate the Algina and red colouring. Allow to cool.
• In another pot add cold water to the Clorur. Strain the tea mixture and pour into a piping bag. Make a very small hole. Pipe drop by drop into the cold water containing the Clorur to form the rose tea caviar. Once formed clean the caviar using a sieve in cold water containing ice.

• In a mixing bowl whip egg whites with icing sugar and cake flour, using the paddle attachment.
• Once all the dry ingredients are well incorporated into egg whites add melted butter.
• Bake at 180°C into desired shapes.