Prepare the moulds using acetate and standard 32mm-PVC piping. Hydrate the gelatine leaves in ice water. Place all the ingredients, except the gelatin leaves, in a bowl. Cook over a water bath while whisking until ribbon stage. When it reaches ribbon stage, remove from the heat and add the gelatin leaves. Transfer to a cream syphon gun and load with three chargers. Allow to cool slightly before piping into the PVC piping, and then blast freeze. Once frozen, remove from the piping, and use a hot knife to slice 8 × 4cm (10g) rounds for serving.
Melt the butter and set aside to cool. Heat the milk until lukewarm and add the yeast, stirring until it dissolves.
In a mixer, use the dough hook attachment on medium speed to mix the milk and yeast mixture with the flour and salt. Add the cooled melted butter and then the egg, continuing to mix. If the dough is too wet, add a small amount of flour, mixing until the dough is still soft but does not stick to the sides of the bowl. Transfer to a large mixing bowl. Cover with a clean cloth or cling film and leave to prove until doubled in size. Knock back the dough and shape into
To assemble, arrange the elements of this dessert as per the photograph, or as you wish.
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