February 1 2016, 18.00 PM IST || Pocket News Alert
With Valentine’s Day just around the corner, it is the time of the year to talk all things love. So, if you and your partner love to indulge in delectable cuisine by celebrated Chefs, alcohol and a plush ambience, spend time at Latest Recipe, Le Meridien Gurgaon for a memorable Valentine’s day.
On 14th Feb, Sunday, indulge in a special V-Day themed BRUNCH with UNLIMITED ALCOHOL at just INR 4950/couple at Latest Recipe, the all day dining world cuisine restaurant at Le Meridien Gurgaon.
That is not all! Your day will be made extra mushy with a live Jazz performance & a spread of over 200 special dishes.
To book your table or to know more, please call 0124 499 2008
STRAWBERRY CHOCOLATE TART
By: Exc Pastry Chef, Anil Kumar, Le Meridien Gurgaon
INGREDIENTS
WHITE CHOCOLATE CUP
0.040 KG WHITE CHOCOLATE COUVERTURE
0.005 KG COCOA BUTTER
DARK CHOCOLATE MOUSSE
0.030 KG CREAM (FOR BOILING)
0.050 KG DARK CHOCOLATE
0.070 KG CREAM (FOR WHIPPING)
SWEET DOUGH
0.100 KG BUTTER
0.100 KG ICING SUGAR
0.200 KG FLOUR
0.010 KG MILK
FRESH STRAWBERRIES
4.000 NOS. FRESH STRAWBERRIES
CHOCOLATE DECORATION STICKS
0.050 KG MILK CHOCOLATE
METHOD
WHITE CHOCOLATE CUP
1. Take the white couverture chocolate in a microvable bowl and melt it. Temper the chocolate at 30 degree celcius.
Apply tempered chocolate in the flexipan mould with pastry brush till desired thickness for the cup is achieved. Leave it to set.
DARK CHOCOLATE MOUSSE
2. Take 30 gms of cream in a saucepan and bring to boil. Add dark chocolate and make a ganache.
3. Mix ganache with remaining whipping cream and fold it. Mousse is ready. Fill it in a chocolate cup.
SWEET DOUGH
4. Mix butter, icing sugar, flour and milk all together in a machine bowl. Beat it with paddle for 30 to 40 seconds at medium high speed.
5. Mark the pastry comb on it and leave it for set.
####
By: Exc Pastry Chef, Anil Kumar, Le Meridien Gurgaon
INGREDIENTS
WHITE CHOCOLATE CUP
0.040 KG WHITE CHOCOLATE COUVERTURE
0.005 KG COCOA BUTTER
DARK CHOCOLATE MOUSSE
0.030 KG CREAM (FOR BOILING)
0.050 KG DARK CHOCOLATE
0.070 KG CREAM (FOR WHIPPING)
SWEET DOUGH
0.100 KG BUTTER
0.100 KG ICING SUGAR
0.200 KG FLOUR
0.010 KG MILK
FRESH STRAWBERRIES
4.000 NOS. FRESH STRAWBERRIES
CHOCOLATE DECORATION STICKS
0.050 KG MILK CHOCOLATE
METHOD
WHITE CHOCOLATE CUP
1. Take the white couverture chocolate in a microvable bowl and melt it. Temper the chocolate at 30 degree celcius.
Apply tempered chocolate in the flexipan mould with pastry brush till desired thickness for the cup is achieved. Leave it to set.
DARK CHOCOLATE MOUSSE
2. Take 30 gms of cream in a saucepan and bring to boil. Add dark chocolate and make a ganache.
3. Mix ganache with remaining whipping cream and fold it. Mousse is ready. Fill it in a chocolate cup.
SWEET DOUGH
4. Mix butter, icing sugar, flour and milk all together in a machine bowl. Beat it with paddle for 30 to 40 seconds at medium high speed.
5. Mark the pastry comb on it and leave it for set.
####
