RING WHITE/DARK
Rhum and eggnog single-portion
Difficulty level
Rhum and eggnog single-portion
Ingredients
| IRCA GENOISE | g 400 |
| eggs | g 400 |
Preparation
Mix all the ingredients in a planetary mixer for 15 minutes.
Pour the mixture over a baking tray (40x60cm) and bake at 200°C for 6-8 minutes.
Ingredients
| fresh milk | g 500 |
| TOP CREAM | g 175 |
| rum | g 15 |
| raisins | g 100 |
Preparation
In a planetary mixer add milk, TOP CREAM and rhum.
Mix with a whisk for 2-3 minutes until creamy and smooth.
After 5 minutes add the macerated raisin and continue stirring.
Ingredients
| milk 3.5% fat | g 200 |
| liquid cream 35% fat | g 200 |
| caster sugar | g 70 |
| egg yolks | g 40 |
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
Ingredients
| creme anglaise | g 500 |
| LILLY NEUTRO | g 30 |
| JOYPASTE ZABAIONE - hot | g 30 |
| liquid cream 35% fat - semi-whipped | g 150 |
Preparation
Add LILLY NEUTRO and hot JOYPASTE ZABAIONE to the crème anglaise.
When the mixture is 30°C, add the semi-whipped cream.
Ingredients
| MIRROR NEUTRAL | To Taste |
Preparation
Heat MIRROR NEUTRAL at 45°C.
Cut a disc of sponge cake and place it on the bottom of the DOBLA RINGS FINE STRIPE WHITE/DARK.
Fill it with 1cm of rhum cream, then continue filling with eggnog bavarois.
Glaze with a thin layer of MIRROR NEUTRAL.
Decorate with DOBLA 2D SUNFLOWER and CURVY SPOTS GREEN.
Pastry Chef
