Ladyfingers
egg yolk 6oz
Sugar 30z
egg white 9oz
sugar 5oz
Pastry Flour 10oz
Whip yolks and 1/2 sugar
Whip whites and 1/2 sugar- soft peak
sift flour and fold in everything
tip 804
lady fingers lined ring
lady fingers lined ring
the bottom layer is covered in chocolate
Mascarpone Parfait
1050g Marcarpone chease- ROOM TEMP
6 egg yolks
200g sugar
100g water
500g whipped cream
8 gelatin leaves
gelatin bloomed in cold water
suagr and water cooked till soft ball
pur in whipped yolks
whip heavy cream untill milk shake stage
add gelatin to warm pate bombe (whiped yolks and sugar)
fold in marcarpone, pate bombe, and whipped cream
pour into ladyfinger mold
Coffee Sabayon Glacier
7 yolks
150g sugar
75g water
10g coffee extract
100g whipped cream
2 gelatin leaves
bloom gelatin
pate bombe- whip yolks, sugar and water to soft ball
whipped cream - to milkshake stage
gelatin into pate bombe
fold everything together
pour glacier on top of mascarpone filling
whip 200g whipped cream with 75g sugar
decorate top with whipped cream and chocolate
