Page 48 - foodservice magazine September 2018

48
RECIPE
dessert
OLLIE GOULD’S CHOCOTORTA
SERVES 6
CHOCOLATE GLASSAGE
M E T H O D Whisk together the cream, sugar and water in a large pot and place
on the stove, bringing the mix to a
boil. Quickly whisk in the cocoa until thoroughly combined and cooked into the mix. Take the pot off the heat and whisk in the gelatine until melted into the mix. Strain the mix into a container, placing some cling wrap on the surface of the glaze to avoid forming a skin, and set in the fridge until solid.
M E T H O D Melt the butter over a gentle heat. It should form a liquid but not hot. Whisk the whites and caster sugar together in a mixer until stiff. In a separate bowl, sieve the almond meal, hazelnut meal, corn flour and icing sugar together. Using a spatula, gradually fold the dry mix into the meringue, then fold in the melted butter. Spread the mixture very evenly (1 cm thick) on a lined baking tray and bake at 165°C for 10-15 mins, or until lightly browned and springy to touch. Cool and cut into circles using the mould with which you intend to make the torta. Freeze until needed.
M E T H O D Whip the thickened cream until firm but smooth, and refrigerate. Place the dulce de leche and cream cheese into a mixer, blending with the paddle attachment until combined and creamy, with no lumps. Be not to blended too long, so that it will remain thick and provide the structure for the finished torta. Fold the cream into the mixture and place it in a piping bag in the fridge until needed.
150 g thickened cream
140 g water
180 g sugar
60 g cocoa, sieved
4 sheets of gold leaf gelatine, softened in water and drained
H A Z E L N U T D A C Q U O I S
6 egg whites 100 g almond meal 90 g hazelnut meal 5 g cornflour
75 g caster sugar 60 g unsalted butter 75 g icing sugar
D U L C E D E L E C H E CREAM
250 g dulce de leche 500 g cream cheese 125 g thickened cream
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