KICA Banoffee - Tart - Recipe - PDF [PDF]

Zitiervorschau

BANOFFEE TART

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

2 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

BANOFFEE TART for 3 tarts d=18 cm

GELATIN MASS Ingredients

Total weight: ~ 105 g

100%

Powdered gelatin 200 Bloom

15 g

14%

Cold water

90 g

86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). 5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.

VANILLA WHIPPED GANACHE Ingrеdients Gelatin mass

Total weight: ~ 1020 g

100%

60 g

6%

Whipping cream 35%

800 g

78%

White chocolate

160 g

16%

1 pod