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QimiQ
Benefits
Acid, heat and alcohol stable
Binds with fluid - no separation of ingredients
Reduces skin formation and discolouration, enabling longer presentation times
Foolproof real cream product, cannot be over whipped
35
hard
Ingredients for 10 portions
Chocolate Crumble
Raspberry jelly
For the caramel cremeux
225
g
QimiQ Classic
2
Bourbon vanilla beans
5
g
Lemon peel,
finely grated
150
g
Sugar
60
g
Butter
70
g
Egg yolk(s)
4
g
Salt
115
g
Butter
For the peanut air cake
130
g
Egg white(s)
80
g
Egg yolk(s)
80
g
Sugar
20
g
Flour
1.5
g
Baking powder
200
g
Peanut butter
25
g
Vegetable oil
75
g
QimiQ Classic
1
g
Salt
For the raspberry foam in the iSi Gourmet Whip
350
g
QimiQ Whip Pastry Cream
60
g
Sugar
100
g
Lemon juice
350
g
Raspberry fruit puree
40
g
Egg yolk(s)
150
g
Chambord raspberry liqueur
Method
1.
Make the chocolate crumble and put to one side.
2.
For the caramel cremeux, melt the QimiQ Classic with the lemon zest and vanilla beans, remove from the heat and infuse for 20 minutes. Strain and put to one sideFor the caramel cremeux, melt the QimiQ Classic with the lemon zest and vanilla beans, remove from the heat and infuse for 20 minutes. Strain and put to one side.
3.
Make a dry caramel out of the sugar. Deglaze with the QimiQ mixture and 60 g butter. Temper in the egg yolks, heat back to scalding point, add the salt and allow to cool to 32° C / 90° F.
4.
Add the 115 g of butter and blend smooth.
5.
For the peanut air cake, blend the ingredients together until smooth and strain. Pour into a 1 litre iSi Gourmet Whip bottle and screw in 3 chargers. Shake well.
6.
Pipe into paper cups (half filled) and microwave for 1 minute, or until set. Freeze for approx. 10 minutes and break into bits.
7.
For the raspberry foam, burr mix the ingredients together until smooth and strain. Pour into a 1 litre iSi Gourmet Whip bottle and screw in 2 chargers. Shake well.
8.
To assemble the verrines, start with a layer of raspberry jelly in each glass and top with a layer of caramel cremeux. Alternate layers of chocolate crumble with raspberry foam and bits of the peanut air cake. Decorate as required, for example with roasted peanuts and chocolate.