Green Forest Gateau
Recipe by Ross Sneddon, Executive Pastry Chef, The Balmoral
Sour cherry butter gel
Ingredients
400 g Griotte cherry pure - Boiron
100 g fructose - Louis Francois
4 g Agar Agar - Louis Francois
120 g butter - The Edinburgh Butter
Company, chilled and diced
Method
Mix the fructose and the Agar Agar. Whisk the fructose mix into the cherry puree. Bring this to the boil, while whisking continuously, boil for 20 seconds. Remove from the heat source and whisk in the butter, then bamix. Pour 120 g of the cherry butter gel into the Silikomart mould "Tor 0100". Chill and allow to set. Place the 12cm disk of guitar sheet on the turntable, place on a dot of Amedei Nut Brown Glandua, and start to turn, using a wide pastry brush, create the internal trunk rings
Toscano Bianco and kirsch chantilly cream
Ingredients
810 g whipping cream, 32% dairy fat, not UHT!
200 g white chocolate - Amedei Toscano Bianco, chopped
4 g gelatin - Gold Leaf - Louis Francois
0.5 g salt - Blackthorn Salt
50 g kirsch
Gianduja - Amedei Toscano Nut Brown Gianduja
Cocoa powder - Amedei natural cocoa powder
Method
Bloom the gelatin in cold water, when rehydrated squeeze out excess water and reserve. Boil 50% of the cream with the salt remove from heat and add in the bloomed leaf gelatin and kirsch. Pour over the white chocolate, emulsify with the Bamix Add in the remaining 50% of the cream. Leave to set overnight with cling film surface contact to avoid a skin forming.
Matcha sponge
Ingredients
96 g flour - Marriages plain flour
15 g matcha tea - Rare Tea Company
300 g egg yolks - St Ewes Rich Yolk Eggs
360 g egg whites - St Ewes
129 g icing sugar - Tate and Lyle
1 g salt - Blackthorn Salt
Method
Mix together the yolks and the whites. Add in the sugar, flour, tea, salt. Bamix until smooth, rest for 2 hours. Fill syphon 1/3 full and give 1 charge and shake thoroughly. Fill a paper cup with a hole pierced in the base 1/3 full, cover with cling film. Microwave at full heat for 50 seconds. Remove and stand upside down to cool before removing from cup.
Leavend Edinburgh Butter shortbread
Ingredients
245 g butter - The Edinburgh Butter
Company
155 g egg yolks - St Ewes Rich yolk eggs
245 g caster sugar - Tate and Lyle
340 g flour - Marriages plain flour
22 g baking powder - Louis Francois
1 g salt - Blackthorn Salt
Method
Mix the butter on the machine with a paddle beater until really soft. Whisk together the yolks and sugar by hand to incorporate them. Add half of the egg mix to the butter. Add half the flour mix to the butter and mix. Add the remaining egg and flour mixes and mix to a smooth paste. Roll between 2 sheets of greaseproof paper to approx 1 cm thick. Allow to rest in the fridge (preferably overnight). Cut shortbread using a 16 cm ring cutter and place the shortbread inside the Silikomart mould "Tor 0160"
Assembly
Bake shortbread in the Silikomart mould "Tor 0160" at 160°C for approx. 10 minutes. once set take out and dust with matcha then place onto the shortbread base. Tear the matcha sponge into pieces and place into the Silkiemart mould-Ter 0160- and stick together with gianduja, Allow to cool slightly before removing from mould whilst still warm. Place the glazed "log" onto the matcha sponge ensuring it sits at an angle and not flat. Take the tiny chocolate mushrooms and stick to the gianduja bark.