VANILLA BAVAROIS WITH GREEN APPLE JELLY
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Wong Ka Yi, Kaka
Cheung Kit Ting, Chiki
Roll out the red carpet and get ready for some real glamour, especially if you want to try their Afternoon Tea at the Hollywood-themed Disney’s Hollywood Hotel in Hong Kong. Enjoy spacious rooms, pose against classic cars and stroll through the grand gardens. Represented by Cheung Kit Ting, Chiki & Wong Ka Yi, Kaka
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Apple Jelly- 65g apple purée
- 25g sugar
- 40ml lemon juice
- 1/2 vanilla pod
- 2.5g gelatin leaf
- 87.5ml milk
- 20g egg yolk
- 21g sugar
- 50g whipped cream
- 3.5g gelatin leaves
- Vanilla pod
- 12.5g almond powder
- 62.5g icing sugar
- 25g cake flour
- 63g egg white
- 12.5g honey
- 12.5g sugar
- 62.5g butter
- 17.5g butter
- 7.5g glucose
- 22g sugar
- 0.5g pectin
- 35g pecan
Methods and Directions
Apple Jelly- Heat the lemon juice with sugar and the vanilla pod until thick.
- Add the soaked gelatin to step 1, mix well.
- Cool down the mixture in an ice bath.
- Add the green apple jelly into the mixture, mix well.
- Set in the mould in freezer
- Heat the milk with vanilla pod up to 82°C.
- Mix the egg yolk with sugar and vanilla seeds well together.
- Pour step 1 into step 2, mix well and cook until thick.
- Add the soaked gelatin, mix well, and cool down in an ice bath.
- Cook the butter until brown. Cool down to room temperature.
- Mix the almond powder, icing sugar and cake flour together.
- Whisk the egg white with sugar and honey to soft peaks.
- Pour the step 2 into step 3, mix well.(mixture)
- Pour the melted butter into the mixture, mix well.
- Bake the honey cake at 200°C for 8-10 minutes.
- Heat the butter and all ingredients to caramel except pecan.
- Add the pecan into the caramel, and mix well as fast as you can.
- Set in room temperature.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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