For all participants Felchlin Day 2010, but also and especially for those who did not attend, we present the recipe desserts that Chef Stephan Iten prepared for after lunch:
Elves Lemon
ing redia nts for 20 Chocolate Sponge dessert (flourless)
375 g butter 175 g sugar 25 g
Cocoa Powder Felchlin Art HA01
210 g egg yolks 150 g eggs 400 g BIO
Hacienda Elves 74% Felchlin Art CR74E
675 g egg whites 250 g sugar
Mix butter, sugar and cocoa powder. Slowly add the eggs and egg yolks and mount tapes. Pour nell'Elvesia 74% melted (35 ° C). Whisk egg white with sugar soft and incorporate into the mixture. Pour about 1 cm of the mixture onto baking paper and bake at 170 ° C for about 35 minutes.
; Lemon Cream
; 180 g whole egg
, 200 g sugar
; 145 g lemon juice
15 g lemon peel
4 g gelatin
270 g butter
Heat in water bath (85 ° C) eggs, sugar, lemon juice and zest. Add gelatin and cool the mixture to 45 ° C. Stir in the butter and mix with the blender.
; Chocolate Mousse
140 g sugar
50 g water
, 5 g gelatin
; ; 120 g egg yolks
100 g whole egg
; ; 250 g BIO Hacienda Elves 74% Felchlin Art CR74E
600 g cream 35%
Make a pate a bomb with sugar and water. Add eggs and yolks. Add gelatin mixture to hot. Apart from the melt Elves 74% at 45 ° C and mix from the bottom. When the temperature is about 35 ° C built on soft cream.
; ; Lemon Sauce
400 g lemon juice
60 g glucosio
150
g sugar Bring all ingredients to a boil and let reduce to a semi-liquid sauce.
ASSEMBLY AND DECORATION
Hill Half fill a mold with the Chocolate Mousse. Add the Lemon Cream and cover with a bit of Chocolate Mousse. Place the Sponge chocolate mousse on top and press. Freeze, smodellare and sprinkle with chocolate. Place on a dish filled with ChocoBrillant Conchetta the shape and decorate with gold leaf. Decorate with chocolate embroidery and needlework of lemon in the dish.