Here you can download The Recipes By Dobla: Chocolate Decorations Pdf book free online – from The Recipes By Dobla: Chocolate Decorations Pdf book;
THAI BASIL MANGO CUSTARD
20 g Thai basil
10 g butter
350 g fresh cream
1 vanilla pod
84 g egg yolks
63 g sugar
6 g gelatine
5 g Thai basil chopped
20 g Thai basil
Instructions:
Cook 20 g basil with butter and add cream to infuse. Strain mixture and cook with egg yolks and sugar together until 85° C. Add gelatine and cool immediately in ice bath for 30 minutes until cold.
Add the chopped Thai basil, leave and keep chill.
LIME TAPIOCA
500 g water
60 g large tapioca
80 g sugar syrup
1 pandan leaf
2 lime zests
Instructions:
Bring the water, pandan leaf and tapioca to a boil, until the tapioca turn transparent. Strain and wash the starch away with running water. Add the syrup and lime zests. Ready to use.
TIRAMISU CREAM
250 g mascarpone cheese
68 g egg yolks
20 g icing sugar
38 g egg whites
12 g sugar
Instructions:
Whip up egg yolks and icing sugar till foamy, mix well together with mascarpone cheese till smooth. Whip up the egg whites and sugar together till meringue stage. Fold into the cheese mixture and