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Nubai rose

by Kirsten Tibballs

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Molds used:


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Flexipan®

Cones Ref. 1094

 

 

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Flexipan®

Insert for cone Réf 1103

 

 

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Silpat®


 

 
Almond Dacquoise

• 155g Almond Meal
• 200g Pure Icing Sugar
• 50g Flour
• 250g Egg Whites
• 150g Caster Sugar
• 50g Blanch almonds (roughly chopped)
• 30g Pure Icing Sugar (for dusting)

Whisk egg whites to a soft peak and slowly add the caster sugar.
Allow the sugar to dissolve then remove from the mixer and fold in the sifted dry ingredients.
Pipe the dacquoise base into 5cm discs on a Silpat® mat then sprinkle the top with roughly chopped almonds and dust with icing sugar.
Bake at 170ºc for 15 minutes or until golden brown.

Vanilla Bavaroise

• 300ml  Milk
• 12g Gelatine
• 100g  Sugar
• 4  Vanilla Beans
• 6  Yolks
• 600ml Semi Whipped Cream 35% butterfat

Make an anglaise by boiling the milk and vanilla, separately mix the egg yolks and sugar together and pre-soak the gelatine.
Pour the boiled milk over the egg yolk mixture and whisk before placing the mixture back on the heat and stirring constantly to bring it to 84ºc. Strain the mixture and cool immediately to 35ºc. Pour the cool prepared vanilla anglaise onto the semi whipped cream and fold gently without over mixing.


Raspberry Cream
• 100g Boiron Raspberry Puree
• 30g Egg Yolks
• 38g Eggs
• 30g Caster Sugar
• 38g Butter
• 1g Gelatine Sheets
• 100g Raspberries

Combine all the ingredients, except the butter and gelatine.
Bring to 85ºc stirring constantly, remove from the heat and then add the pre soaked gelatine.
When the raspberry cream has cooled to 35-40°c, sieve it and incorporate the butter in pieces. Emulsify. Place a piece of raspberry in the base of the small cone Flexipan® ref 1103 then pour the raspberry cream at on top and freeze before unmoulding.
  

Raspberry Liquor

• 250g Sugar
• 100g Water
• 115g Raspberry Liquor 60%
• 10g Rose Water
• 100g Sao Thome 70% couverture (for dipping)

Prepare wheat starch in a wooden tray and heat it to 80ºc.
Press into the starch with prepared shaped moulds (the moulds for the raspberry liquor are made from plaster and we glue the individual shapes to a wooden strip and press the strip with the plaster shapes facing down into the starch to create a cavity in the starch. The liquor when deposited into the starch will maintain that shape) and continue to keep warm until needed. Boil sugar and water to 116°C. Warm up a stainless steel bowl and pour the sugar mixture once it has reached temperature into the bowl then pour the alcohol and rose water into the warm saucepan, then the alcohol over the sugar.
Pour this mixture back into the saucepan and repeat the process back and forth three times to ensure it is thoroughly mixed without agitating it too much.
Then, pour it into the depositor and fill the starch moulds or Deposit the raspberry liquor mixture into the prepared heated starch tray.
Cover the top of the deposited liquor with additional sifted starch heated to 80ºc.
Leave for 1.5 hours then cover the starch tray with a flat tray and flip over and leave for at least another 1.5 hours.
Remove the sugar crusted liquor from the starch and brush them to remove any excess starch.
Dip the sugar crusted liquor in crystallised Sao Thome couverture to avoid it dissolving when inserted into the vanilla bavaroise.



Glaze

• 240g Cream
• 50g Water
• 360g Sugar

• 100g Dutch cocoa powder 22-24%
• 20g Grenade 60% couverture
• 11g Gelatine

• 100g Neutral glaze


Boil cream, sugar and water and then add the cocoa powder and star fix.
Boil again then remove from the heat and add pre-soaked gelatine then strain over the couverture.
Whisk until all the couverture is combined then use the glaze when it reaches 35ºc.

 

 

 




Setting

Pipe the vanilla bavaroise into the Flexipan® Cone ref 1094 and smooth the mixture into the sides of the mould with a spoon to avoid air bubbles.
Place the frozen raspberry cream into the centre of the vanilla bavaroise then pipe another thin layer of vanilla bavaroise on top.
Place the chocolate coated sugar crusted liquor into the next layer of vanilla bavaroise and cover with another layer of vanilla bavaroise mixture.
Place the baked dacquoise onto the base and level it off with a palette knife then freeze the cones.
Crystallise white couverture and spread a thin layer on an acetate sheet. Cut rings to fit in layers on the cone to garnish. Cover the white couverture with Silpat® and another tray on top to keep rings flat.
Take the frozen cones and place on a rack and ladle with prepared glaze. Remove from rack and place on individual boards.
Take prepared white couverture rings and place in sequential order on top of the cones and garnish with gold leaf.