Part 1: Brownie Base
Ingredients
Method- 200g Yumbo Plant-based Egg Yolk
- 80g Castor Sugar
- 120g Dark Chocolate
- 70g Margarine
- 50g Self-raising Gluten-free Flour
- 25g deZaan True Dark Cocoa Powder
- 4g Gluten-free Baking Powder
- Melt the chocolate and margarine, whisk the yolk and sugar on the kitchen aid together for 5 minutes on full speed.
- Pour the mix into a large bowl, add the chocolate mix and whisk gently, pour the sieved dry ingredients in and mix well.
- Pour into a lined cake ring and bake at 160°C for 15 minutes.
Part 2: Caramel Ganache
Ingredients
Method- 225g Dark Chocolate
- 150g Salted Soya Caramel Sauce
- 60g Soya Milk
- 10g deZaan True Dark Cocoa Powder
- 100g Margarine
- 20g Glucose
- Melt the chocolate to 40°C. Boil the salted caramel sauce, soya milk, glucose and cocoa powder.
- Add the hot liquid to the chocolate and stir until smooth.
- Finally, add the margarine and hand blend until smooth.
- Pour the ganache over the cold set brownie and refrigerate to set.
Part 3: Chocolate Glaze
Ingredients
Method- 500g Soya Milk
- 50g Castor Sugar
- 3g Agar Agar
- 25g deZaan True Gold Cocoa Powder
- Bring the soya milk and cocoa powder to a boil, and mix sugar and agar agar together.
- Add the agar sugar mix gradually and reboil the glaze. Cook for 1 minute, then pass the glaze through a fine sieve.
- Cool the glaze on an ice bath to 35°C, then pour over the entremet, coat twice with the glaze and then refrigerate to set.
- Once the cake has set in the fridge, cut into 12 portions evenly and serve.
Part 4: Salted Soya Caramel
Ingredients
Method- 150g Castor Sugar
- 2g Salt
- 250g Soya Milk
- 50g Margarine
- 50g Glucose
- Make a direct caramel with sugar and salt until a clear golden brown colour.
- Then add butter and glucose and stir until emulsified.
- Add soya milk and cook on a medium heat until 165°C.
- Remove from the heat and leave to cool. Use in the recipes as required.
Part 5: Salted Caramel Cremeux
Ingredients
Method- 300g Salted Soya Caramel
- 100g Soya Milk
- 120g Yumbo Plant-based Egg Yolk
- 30g Castor Sugar
- 20g Corn Flour
- 250g Margarine
- Boil soya caramel and soya milk. Whisk the yolk sugar and corn flour together.
- Add the the mix and whisk constantly until it boils. Once boiled, remove from the heat and cool on an ice bath to 40°C.
- Once at 40°C, remove from ice bath and add margarine and hand blend until smooth. Pour the cremeux on the set layer of ganache and refrigerate again to set.
- Once set, blowtorch the metal ring to remove and place in the freezer for 2 hours before glaze with the chocolate glaze.
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