JANUARY SALE Subscribe for just £5 today CLICK HERE

Popcorn parfait cones, chocolate mousse, burnt butter cake, lime caramel, burnt butter snow, chocolate tuile, caramel sauce

PUBLISHED: 16:02 18 September 2014 | UPDATED: 20:29 18 September 2014

Popcorn parfait cones, chocolate mousse, burnt butter cake, lime caramel, burnt butter snow, chocolate tuile, caramel sauce.

Popcorn parfait cones, chocolate mousse, burnt butter cake, lime caramel, burnt butter snow, chocolate tuile, caramel sauce.

Archant

Recipe by Michael Noonan. Head Chef at The Brasserie at The Spa Hotel, Ribby Hall Village

Popcorn parfait

10 egg yolks

150g caster sugar

50g water

500g double cream

 

Whisk egg yolk to a sabayon; make a syrup using water and sugar. Cook to 118c slowly adding your egg yolks and whisk until cold. Whisk your cream to a sabayon and fold in.

 

Burnt butter cake

250g butter

½ cups of plain flour

2 tsp baking powder

¼ tsp salt

Caramel syrup

12 tbsp Demerara sugar

4 eggs

6 tbsp of milk

1 vanilla pod

 

Take the butter to brown nut butter stage, then cool until set, mix well with Demerara sugar. Mix all dry ingredients together and then add the flour, mix in half the eggs and then add the other half and mix well. Add the caramel syrup, mix well and finally add the milk and vanilla.

 

Caramel Syrup

12 tbsp of sugar

6tbsp of water

 

Make a light caramel with the sugar and half the water and then add the other half of water.

 

Lime Caramel

200g of sugar

60g lime

100g water

 

Make the caramel with the sugar, add the lime, add the water and the slightly reduce.

 

 

 

Bittersweet Chocolate cake

225g 72% dark chocolate

175g praline

4 eggs, separated

60ml dark rum

200g cream

50g sugar

2 leaves of gelatine

 

Mix the chocolate and praline over a ban marie, when melted add the egg yolks. Boil the rum and add the softened gelatine. Add the chocolate mix, whisk egg whites to a consistency of stiff peaks and then add 1/3 of the sugar and whisk for a further 3-4 minutes then add the rest. Fold the meringue into the cooled chocolate mix, whip the cream to a soft peak consistency and finally fold in.

 

Caramel sauce

4 vanilla pods

450ml cream

275g sugar

100ml water

275g glucose

150g butter

 

Boil the water, glucose, sugar and vanilla to a light caramel, add the butter and then slowly add the cream. Boil until thick and add salt.

 

Chocolate croquant

300g fondant sugar

200g glucose

200g dark chocolate

 

Heat the fondant sugar and glucose to 150c and remove from the heat, add chocolate.

 

Burnt butter snow

Burn the butter and then add malto

 

 

The Brasserie at The Spa Hotel, Ribby Hall Village, Ribby Road, Wrea Green, near Blackpool, Lancashire PR4 2PR

Tel: 01772 671 111 www.ribbyhall.co.uk

 

 

 



Most Read

Most Read

Latest from the Lancashire Life