MOJITOPETIT GATEAUXThese vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.

RECIPE BY

ANTONIO BACHOUR

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INTERMEDIATE

120 MINS

MAKES 6

LIME MOUSSE

MOJITO CREMEUX

INGREDIENTS

137.5g (4.85oz) olive oil15g (0.53oz) fresh mint125g (4.41oz) whole eggs250g (8.82oz) caster (superfine) sugar250g (8.82oz) full cream milk250g (8.82oz) plain (all purpose) flour

MINT SPONGE

EQUIPMENT

Thermomix or blender stand mixer spatula Demarle half flexipan

METHOD

Mix the olive oil and fresh mint in a Thermomix or a blend-er then transfer to a bowl. Whip the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment. Gradually add the milk then the olive oil mix and finally add the sifted flour. Pour onto a half tray and bake at 180°C for 10-12 minutes.

MINT SPONGE

INGREDIENTS

250g (8.82oz) heavy cream3 egg yolks½ Heilala vanilla bean 2.55g (0.09oz) gold gelatine sheets185g (6.53oz) Callebaut W2 White Chocolate 28%5g (0.18oz) fresh mint17.5g (0.62oz) white rum

EQUIPMENT

whisk digital thermometer strainer stick blender depositor globe silicon mould

METHOD

To make the crème anglaise heat the cream and the split and scraped vanilla bean in a saucepan and whisk. In a separate bowl whisk the egg yolks. Soak the gelatine in ice water until softened, squeeze out the excess water and set aside. Pour some of the cream over the egg yolks and whisk. Remove the saucepan from the heat and pour the egg yolk and cream mixture into the saucepan. Return the saucepan to the heat and cook to 82°C.

Remove the saucepan from the heat and add the gelatine, mixing to combine. Strain the crème anglaise over the choc-olate and emulsify with a stick blender. Gradually add the mint, continuing to mix. Finally add the rum and mix again. Pour the mixture into the mould using a depositor and freeze until ready to use.

MOJITO CREMEUX

INGREDIENTS

7.65g (0.27oz) gold gelatine sheets75g (2.65oz) water150g (5.29oz) caster (superfine) sugar150g (5.29oz) white rum

RUM GELATINE

EQUIPMENT

depositor Demarle flexipan

METHOD

Soak the gelatine in ice water until softened, squeeze out excess water and set aside. Heat the water and sugar in a saucepan and bring to a boil. Remove from the heat and add the gelatine. Mix to combine then transfer it to a bowl to cool to 28°C. Once it is cool, add the rum and mix. Pour the mixture into a flat mould using a depositor. Keep in the fridge until set.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

5.1g (0.18oz) gold gelatine sheets20g (0.71oz) caster (superfine) sugar0.5g (0.02oz) pectin NH125g (4.41oz) lime juice250g (8.82oz) whipped cream110g (3.88oz) meringue (recipe above)113g (3.99oz) egg whites93g (3.28oz) caster (superfine) sugar

LIME MOUSSE

EQUIPMENT

stand mixer disposable piping bag digital thermometer

METHOD

Soak the gelatine in ice water until softened, squeeze out excess water and set aside. In the bowl of a stand mixer, whip the cold cream to soft peaks and place in the fridge until ready to use.

Make a swiss meringue by mixing the egg and sugar in a bowl then cooking over a Bain-Marie to 60°C. Once it has reached 60°C, transfer the mixture to the bowl of a stand mixer and whip to medium peaks. Weigh out 100g of the meringue in a bowl.

Mix the pectin and sugar together in a bowl. In a saucepan, heat half of the lime juice to 40°C, add the pectin mixture and bring to a boil. Remove the saucepan from the heat, add the rest of the lime juice and gelatine then mix. Cool to 28-30°C in an ice bath.

Remove the cream from the fridge and place into a bowl. Add the lime to the cream and mix to combine. Fold in the meringue then transfer to a piping bag. Pipe the mixture into the mould. Unmould the cremeux and place on top of the mousse, pressing down gently in the centre. Pipe an-other layer of mousse on top. Cut out the mint sponge and place it on top of the mousse. Place a sheet of baking paper on top of the mould and use a tray to press down on top of the gateaux. Place in the freezer.

INGREDIENTS

250g (8.82oz) nappage25g (0.88oz) waterQS yellow Americolour food colourQS green Americolour food colour

EQUIPMENT

stick blender digital thermometer depositor

METHOD

Bring the nappage ( see our online video for instructions) and water to a boil. Transfer to a bowl and blend with a stick blender. Add a few drops of the colours and mix. Cover and keep in the fridge until needed. Glaze at 55°C.

NEUTRAL GLAZE

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

QS desiccated coconut1 lime, cut into segmentsQS fresh mint

EQUIPMENT

depositor large angled palette knife toothpick

METHOD

Unmould the petit gateaux. Transfer the glaze to a depositor and glaze the petit gateaux. Use a palette knife and tooth-pick to remove the excess glaze then place onto the tray sprinkled with coconut. Cut cubes of rum jelly and place on top of the gateaux. Decorate with a lime wedge and a sprig of mint.

FINISHING

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.