SUNDAY POST FEB 8-14
Now that Valentine’s Day is approaching and love is in the air, you would naturally wish to colour your universe in the hue of love. Be receptive to the call of love this season and embrace friendship joyously. The love day is incomplete without chocolates; gift your beloved a bar and celebrate togetherness while enjoying the rich taste of chocolate. Instead of gifting your loved one a bar brought from the store, why not prepare for him or her something original? Chocolate is actually quite simple to make at home and you can customise it to create unique flavour combinations. So, check these out.
CHOCOLATE STRAWBERRY DACQUOISE
Dacquoise Sponge
75 gm Caster sugar, 15 no egg white, 250 gm Nuts powder, 400 gm icing sugar75 gm Flour
Strawberry mousse
Milk —500m, Egg yolk—7 nos, Fresh cream –300 ml, Sugar -100gm
Strawberry glaze
Strawberries puree –200gm, White chocolate –200gm, Gelatin –25 gm
Method for sponge
Add sugar to whipped egg white. Mix the rest and fold-in. Pipe in fixed parameters. Sprinkle whole nuts (optional) .Bake at 170 ?C. Store in deep freezer
Strawberry mousse
Boil the milk and put it on double boiler add sugar and yolk whisk continue and make a custard then add white chocolate and cool it down in room temperature. Add whipped fresh cream and gelatin strawberry dacquoise. Take a round cutter or one of any shape, put dacqua sponge at the base and then strawberry mousse in layers and keep in cold room. Keep ready strawberry glaze and put on top. Garnish with fresh strawberry and chocolate.
DARK MERINGUE FOR FEUILLETINE
For Macaroons
Egg white—10nos, Icing sugar-500 gm, Sugar—500gm, Cocoa powder-150gm
Dark chocolate mousse
Dark chocolate—1 kg, Yolk—15 nos, Sugar—70gm, Milk—500ml, Fresh cream—900ml
Chocolate glaze
Fresh cream—500ml, Cocoa powder—40gm, Gelatin—25gm, Sugar—700gm, Water—500m
Make the meringue with egg white and sugar. Then add icing sugar and cocoa powder and give macaroons and bake at 120 degree celcius. Make mousse with yolk and chocolate like strawberry. Fill the meringue in between the dark chocolate mousee and glaze it on top. For glaze boil the cream, water, sugar and add cocoa
powder and cool down in room temperature. Then add the gelatin and serve.
Recipe by
Chef Aftap Rahaman, HHI, Bhubaneswar