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F Glacier
182 g egg(s)
71 g granulated sugar (1)
2 g salt
50 g peanut oil
202 g flour
15 g baking powder
273 g egg white
170 g granulated sugar (2)
6 g cream of tartar
Place the egg whites and cream of tartar in the freezer.
Whip the egg whites with the cream of tartar and granulated sugar (2).
In a bowl, mix, without whipping, the eggs, granulated sugar (1), salt and peanut oil.
Sift the flour and baking powder together and add them to the previous mixture.
To complete the mixture, incorporate the beaten egg whites.
Pour into a 40 x 60 cm Flexipan.
Pre-heat the oven to 200 degrees.
Put the mixture into the fan assisted oven at 180 C then lower the temperature of the oven to 145 C, and bake for 12 minutes.
Place a sheet of parchment paper over the biscuit base.
Turn it over onto the plate.
Leave to cool.
550 g milk
100 g cream
470 g avocado
100 g granulated sugar
100 g atomised glucose
60 g 0% fat powdered milk
6 g stabilizer 2000
1 pod(s) Mexican vanilla
30 g Amare o liqueur
In a pan, bring the milk, cream and vanilla to the boil. Add the mixture (granulated sugar, stabilizer and powder milk). Cook at 83°C.
Add the avocado and Amare o liquor. Mix.
Rapidly cool down to 4°C.
Leave to rest for at least 4 hours.
Mix and stir thoroughly.
French meringue
Assembly
Place a layer of avocado ice cream followed by Mexique chocolate ice cream in a 1 cm high cake tin. Place in freezer. Cut into slices 10 cm long and 4
cm wide. Place in freezer.
Temper some Mexique chocolate. Extend a thin layer of chocolate between two sheets of acetate. Form very thin Mexique chocolate rectangles: 4 cm
wide and 10 cm long. Leave to crystallise and then leave the chocolate wafers to one side.
Cut the biscuit bases, 4 cm wide and 10cm long, and wet with the St. James rum. Leave to one side.
Place a layer of Mexique chocolate ice cream on the biscuit base, followed by a rectangle of Mexique chocolate, then a layer of avocado ice
cream. Place in freezer.
Finishing
Cover with a thin layer of almond paste whitened with titanium dioxide.
Cut into 4 cm wide and 10 cm long strips.
Use different sizes of smooth sac à poche nozzle to decorate.
Add the white almond paste decorations to dessert.
Apply meringue decorations on each side.
Garnish with small meringues and Mexique chocolate pieces and fresh mint.