Kenco Cappuccino 10/19

White Chocolate, Raspberry & Lemon Verbena

Stacey Barnett, pastry chef, Langshott Manor, Surrey
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Ingredients

  • WHITE CHOCOLATE TORTE BASE
  • White chocolate 125g
  • Freeze-dried raspberry pieces 10g
  • Pailleté feuilletine 37g
  • CARAMELISED WHITE CHOCOLATE GANACHE
  • White chocolate 300g
  • Double cream 200g
  • Butter 10g
  • Salt pinch
  • WHITE CHOCOLATE AND LEMON VERBENA MOUSSE
  • Leaf gelatine 7.5g soaked
  • White chocolate 300g melted
  • Whipping cream 500g soft whipped
  • Egg yolk 40g
  • Caster sugar 10g
  • Milk (whole) 125g
  • Fresh lemon verbena 5 sprigs
  • To finish
  • Cocoa butter 375g
  • White chocolate 500g
  • RASPBERRY SORBET
  • Raspberry puree 330ml
  • Stock syrup 200ml
  • Lemon a squeeze
  • SORBET CRUMB
  • Plain flour 250g
  • Unsalted butter 125g
  • Caster sugar 125g
  • LEMON VERBENA MERINGUE PIECES
  • Egg white 60g
  • Caster sugar 145g
  • Lemon verbena 2 sprigs
  • Icing sugar 1 tbsp

Method

  1. WHITE CHOCOLATE TORTE BASE

    - Line flat surface or tray with greaseproof paper. Place 30cm x 20cm rectangle-mould on the top
    - Temper white chocolate, add feuilletine and dried raspberry pieces
    - Spread onto the bottom of the mould, making a very thin even sheet
  2. CARAMELISED WHITE CHOCOLATE GANACHE

    - Vacpack white chocolate and cook in water bath for 7 hours on 80°C
    - Remove from vacpack bag and place in thermomixer with cream, butter and salt. Paddle together on 50°C for 5 minutes until well mixed
    - Allow to cool to 30°C and pour onto the feuilletine layer and allow to set
  3. WHITE CHOCOLATE AND LEMON VERBENA MOUSSE

    - Bring milk and 4 lemon verbena sprigs to the boil and allow to infuse
    - Reheat milk. Whisk egg yolk and sugar together, pour half of the hot milk over the egg and sugar whilst whisking, and place everything back into the pan. Thicken the anglais, then add remaining lemon verbena sprig to refresh
    - Add soaked gelatine to the hot anglais and strain into a mixing bowl. Leave to cool
    - Fold in the melted white chocolate, followed by the whipped cream
    - Pour over the layer of ganache, making
    sure no air pockets are formed, and the layer
    is straight. Set in the fridge
    n Once set, portion into strips and freeze
  4. To finish

    - Temper cocoa butter and chocolate, pass through a sieve into a chocolate spray gun plastic holder, screw on and spray the tortes
    - Spray until covered. Store in an airtight container
  5. RASPBERRY SORBET

    - Mix everything together, freeze in a pacojet pot and churn as needed
  6. SORBET CRUMB

    - Rub everything together to form a crumb consistency
    - Place in a baking tray and bake for 10 minutes on 180°C
    - Mix crumb with a fork and bake for a further 5 minutes until golden. Cool, then blend slightly to break up some of the large clusters
  7. LEMON VERBENA MERINGUE PIECES

    - Blend verbena sprigs with half of the caster sugar until verbena is well broken up.
    - Mix in the icing sugar and sieve to remove any pieces of verbena remaining
    - Whip egg whites to stiff peaks, then slowly add the remaining caster sugar until incorporated
    - Remove from mixer and gently fold in verbena sugar
    - Spread onto a silicon mat and bake on 110°C for 20 minutes, then dehydrate. Break off pieces as needed
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