SEA SALT CHOCOLATE CREAM WITH WASABI MACARON
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Chef Mohd. Firdaus bin Ismail
Nurul Shakira
Afternoon tea at OneSixFive at the InterContinental Kuala Lumpur is a delectable experience with exquisite afternoon tea specialities served with variations of teas. Represented by Nurul Shakira & Chef Mohd. Firdaus bin Ismail
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Chocolate Cream- 100g cream
- 100g dark chocolate
- 1g sea salt
- 100g cold cream
- 5g gelatin
- 150g icing sugar
- 150g ground almond
- 60g egg white
- 150g sugar
- 50ml water
- 60g egg white
- 50g pastry cream
- 5g wasabi
Methods and Directions
Chocolate Cream- Boil cream and add dark chocolate.
- Whisk until it becomes a ganache and add sea salt.
- Fold in the boiled mixture with cold cream and mix with gelatin.
- Pour in to the mould
- Mix icing sugar, ground almond and egg white.
- Bring sugar and water to boil (sugar syrup).
- Whisk up egg white (60g) and pour in sugar syrup until it becomes a meringue.
- Fold in the meringue with the icing mix.
- Pipe onto tray and bake for 12 minutes at 160°C.
- Mix cream with wasabi and sandwich the macarons together.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/11/2024
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