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Mojito
Mojito
PETIT GATEAUX
RECIPE BY
ANTONIO BACHOUR
These vibrant petit gateaux are designed to impress, making them the perfect
dinner party dessert.
INTERMEDIATE
MOJITO CREMEUX
120 MINS
LIME MOUSSE
MINT SPONGE
MAKES 6
MINT SPONGE
INGREDIENTS METHOD
137.5g (4.85oz) olive oil Mix the olive oil and fresh mint in a Thermomix or a blend-
15g (0.53oz) fresh mint er then transfer to a bowl. Whip the eggs and sugar in
125g (4.41oz) whole eggs the bowl of a stand mixer fitted with a whisk attachment.
250g (8.82oz) caster (superfine) sugar Gradually add the milk then the olive oil mix and finally add
250g (8.82oz) full cream milk the sifted flour. Pour onto a half tray and bake at 180C for
250g (8.82oz) plain (all purpose) flour 10-12 minutes.
EQUIPMENT
Thermomix or blender
stand mixer
spatula
Demarle half flexipan
INGREDIENTS METHOD
To make the crme anglaise heat the cream and the split
250g (8.82oz) heavy cream
and scraped vanilla bean in a saucepan and whisk. In a
3 egg yolks
separate bowl whisk the egg yolks. Soak the gelatine in ice
Heilala vanilla bean
water until softened, squeeze out the excess water and
2.55g (0.09oz) gold gelatine sheets
set aside. Pour some of the cream over the egg yolks and
185g (6.53oz) Callebaut W2 White Chocolate
whisk. Remove the saucepan from the heat and pour the
28%
egg yolk and cream mixture into the saucepan. Return the
5g (0.18oz) fresh mint
saucepan to the heat and cook to 82C.
17.5g (0.62oz) white rum
Remove the saucepan from the heat and add the gelatine,
EQUIPMENT mixing to combine. Strain the crme anglaise over the choc-
olate and emulsify with a stick blender. Gradually add the
whisk mint, continuing to mix. Finally add the rum and mix again.
digital thermometer Pour the mixture into the mould using a depositor and
strainer freeze until ready to use.
stick blender
depositor
globe silicon mould
RUM GELATINE
INGREDIENTS METHOD
7.65g (0.27oz) gold gelatine sheets Soak the gelatine in ice water until softened, squeeze out
75g (2.65oz) water excess water and set aside. Heat the water and sugar in a
150g (5.29oz) caster (superfine) sugar saucepan and bring to a boil. Remove from the heat and
150g (5.29oz) white rum add the gelatine. Mix to combine then transfer it to a bowl
to cool to 28C. Once it is cool, add the rum and mix. Pour
the mixture into a flat mould using a depositor. Keep in the
EQUIPMENT
fridge until set.
depositor
Demarle flexipan
INGREDIENTS METHOD
250g (8.82oz) nappage Bring the nappage ( see our online video for instructions)
25g (0.88oz) water and water to a boil. Transfer to a bowl and blend with a stick
QS yellow Americolour food colour blender. Add a few drops of the colours and mix. Cover and
QS green Americolour food colour keep in the fridge until needed. Glaze at 55C.
EQUIPMENT
stick blender
digital thermometer
depositor
LIME MOUSSE
INGREDIENTS METHOD
5.1g (0.18oz) gold gelatine sheets Soak the gelatine in ice water until softened, squeeze out
20g (0.71oz) caster (superfine) sugar excess water and set aside. In the bowl of a stand mixer,
0.5g (0.02oz) pectin NH whip the cold cream to soft peaks and place in the fridge
125g (4.41oz) lime juice until ready to use.
250g (8.82oz) whipped cream
110g (3.88oz) meringue (recipe above) Make a swiss meringue by mixing the egg and sugar in a
113g (3.99oz) egg whites bowl then cooking over a Bain-Marie to 60C. Once it has
93g (3.28oz) caster (superfine) sugar reached 60C, transfer the mixture to the bowl of a stand
mixer and whip to medium peaks. Weigh out 100g of the
meringue in a bowl.
EQUIPMENT
Mix the pectin and sugar together in a bowl. In a saucepan,
stand mixer heat half of the lime juice to 40C, add the pectin mixture
disposable piping bag and bring to a boil. Remove the saucepan from the heat,
digital thermometer add the rest of the lime juice and gelatine then mix. Cool to
28-30C in an ice bath.
Remove the cream from the fridge and place into a bowl.
Add the lime to the cream and mix to combine. Fold in the
meringue then transfer to a piping bag. Pipe the mixture
into the mould. Unmould the cremeux and place on top of
the mousse, pressing down gently in the centre. Pipe an-
other layer of mousse on top. Cut out the mint sponge and
place it on top of the mousse. Place a sheet of baking paper
on top of the mould and use a tray to press down on top of
the gateaux. Place in the freezer.
INGREDIENTS METHOD
QS desiccated coconut Unmould the petit gateaux. Transfer the glaze to a depositor
1 lime, cut into segments and glaze the petit gateaux. Use a palette knife and tooth-
QS fresh mint pick to remove the excess glaze then place onto the tray
sprinkled with coconut. Cut cubes of rum jelly and place on
top of the gateaux. Decorate with a lime wedge and a sprig
EQUIPMENT of mint.
depositor
large angled palette knife
toothpick