Verrine Moscatel
Ingredients
Part Biscoito Champagne
Part Montagem e Acabamento
Part Farofa Crocante
Part Mousse de Moscatel
Part Panna Cotta Chocolate Branco
Process
01. Place the Zeelandia Pão de Ló, eggs, and water in the mixer and mix on low speed (speed 1) until homogeneous. Use a whisk attachment.
02. Beat on high speed (speed 3) for approximately 10 minutes.
03. Add the wheat flour and mix manually.
04. Transfer the dough to a smooth baking sheet (30 X 20 cm) previously lined with parchment paper.
05. Using a sieve, dust powdered sugar over the dough.
06. Bake at 210°C for approximately 8 minutes in a deck oven.
07. Allow to cool.
08. Using a round cutter of 5 cm, cut into discs. Set aside.
WHITE CHOCOLATE PANNA COTTA
01. Hydrate the unflavored, colorless gelatin with water. Set aside for approximately 5 minutes.
02. Chop the white chocolate into small pieces and set aside in a container.
03. Place the milk in a saucepan and heat until boiling.
04. Pour half of the milk over the reserved chopped white chocolate and let sit for 1 minute for the chocolate to absorb heat from the milk.
05. Mix and add the remaining milk until homogeneous.
06. Dissolve the hydrated gelatin in a double boiler or microwave.
07. Add the dissolved gelatin and mix until homogeneous.
08. Add the fresh cream and mix with a mixer until homogeneous.
09. Place 20 g of panna cotta at the bottom of each glass.
10. Refrigerate until firm. Set aside.
CRUNCHY FAROF
01. Mix the wheat flour, sugar, margarine, and pistachio paste until a crumbly mixture forms.
02. Spread the crumble on a smooth baking sheet.
03. Bake at 140°C for approximately 10 minutes in a deck oven.
MOSCATEL MOUSSE
01. Hydrate the unflavored, colorless gelatin with part of the water (50 ml). Set aside for approximately 5 minutes.
02. Place the egg yolks and part of the sugar (50 g) in a container and mix. Set aside.
03. Place the remaining sugar (80 g) and the rest of the water (40 ml) in a saucepan and mix. Heat until boiling.
04. Add the yolk and sugar mixture, stirring until homogeneous.
05. Cook in a double boiler, stirring until reaching 85°C.
06. Place in the mixer and beat on high speed (speed 3) until it forms a white cream. Use a whisk attachment.
07. Add the sparkling moscatel wine and mix manually until homogeneous.
08. Add the Chantilly to the cream and mix. Set aside.
09. Dissolve the hydrated gelatin in a double boiler or microwave.
10. Add the dissolved gelatin to the reserved mousse and mix until homogeneous.
11. Set aside.
ASSEMBLY AND FINISHING
01. Place 20 g of Strawberry Filling on top of the panna cotta in each reserved glass.
02. Place a disc of reserved champagne cookie on top of the strawberry filling.
03. Using a piping bag with a smooth tip, place approximately 50 g of moscatel mousse or until reaching the middle of the glass.
04. Refrigerate for approximately 4 hours or until firm.
05. Spread approximately 15 g of Strawberry Filling over the mousse in each glass.
06. Sprinkle the reserved crunchy crumble over the strawberry filling.
07. Decorate as desired with Zeelandia Confectioners' Sugar and Strawberry Filling.
Tips
* Turbo Oven: 200°C for approximately 7 minutes.
- Fresh cream can be substituted with culinary cream or UHT cream.
- Add the warm gelatin to the mousse to avoid crystallization.
- For better homogenization of the gelatin with the mousse, first, mix a small portion of the mousse with the dissolved gelatin and then add it to the remaining mousse.
- The Sparkling Moscatel Wine can be substituted with Champagne-type Sparkling Wine or Cider.
Yield
18 Units of 110 g
Equipment
Oven , Mixer , Stove , Refrigerator , Sieve , Piping Bag , Spoon , Saucepan , Whisk Attachment , Scale , Smooth Baking Sheets , Knife , Container , Smooth Tip , Round Cutter , Microwave , Parchment Paper , Transparent Glass 200 ml , Mixer
Suggested shelf life
72
Nutritional table
| A serving of Porção de 120g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 479 | % VD (*) |
| Carboidratos (g) | 75 | % VD (*) |
| Açúcares totais (g) | 36 | % VD (*) |
| Aç adicionados (g) | 36 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 11 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 141 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Verrine Moscatel
Ingredients
Part Farofa Crocante
Part Mousse de Moscatel
Part Panna Cotta Chocolate Branco
How to make it
CHAMPAGNE COOKIE
01. Place the Zeelandia Pão de Ló, eggs, and water in the mixer and mix on low speed (speed 1) until homogeneous. Use a whisk attachment.
02. Beat on high speed (speed 3) for approximately 10 minutes.
03. Add the wheat flour and mix manually.
04. Transfer the dough to a smooth baking sheet (30 X 20 cm) previously lined with parchment paper.
05. Using a sieve, dust powdered sugar over the dough.
06. Bake at 210°C for approximately 8 minutes in a deck oven.
07. Allow to cool.
08. Using a round cutter of 5 cm, cut into discs. Set aside.
WHITE CHOCOLATE PANNA COTTA
01. Hydrate the unflavored, colorless gelatin with water. Set aside for approximately 5 minutes.
02. Chop the white chocolate into small pieces and set aside in a container.
03. Place the milk in a saucepan and heat until boiling.
04. Pour half of the milk over the reserved chopped white chocolate and let sit for 1 minute for the chocolate to absorb heat from the milk.
05. Mix and add the remaining milk until homogeneous.
06. Dissolve the hydrated gelatin in a double boiler or microwave.
07. Add the dissolved gelatin and mix until homogeneous.
08. Add the fresh cream and mix with a mixer until homogeneous.
09. Place 20 g of panna cotta at the bottom of each glass.
10. Refrigerate until firm. Set aside.
CRUNCHY FAROF
01. Mix the wheat flour, sugar, margarine, and pistachio paste until a crumbly mixture forms.
02. Spread the crumble on a smooth baking sheet.
03. Bake at 140°C for approximately 10 minutes in a deck oven.
MOSCATEL MOUSSE
01. Hydrate the unflavored, colorless gelatin with part of the water (50 ml). Set aside for approximately 5 minutes.
02. Place the egg yolks and part of the sugar (50 g) in a container and mix. Set aside.
03. Place the remaining sugar (80 g) and the rest of the water (40 ml) in a saucepan and mix. Heat until boiling.
04. Add the yolk and sugar mixture, stirring until homogeneous.
05. Cook in a double boiler, stirring until reaching 85°C.
06. Place in the mixer and beat on high speed (speed 3) until it forms a white cream. Use a whisk attachment.
07. Add the sparkling moscatel wine and mix manually until homogeneous.
08. Add the Chantilly to the cream and mix. Set aside.
09. Dissolve the hydrated gelatin in a double boiler or microwave.
10. Add the dissolved gelatin to the reserved mousse and mix until homogeneous.
11. Set aside.
ASSEMBLY AND FINISHING
01. Place 20 g of Strawberry Filling on top of the panna cotta in each reserved glass.
02. Place a disc of reserved champagne cookie on top of the strawberry filling.
03. Using a piping bag with a smooth tip, place approximately 50 g of moscatel mousse or until reaching the middle of the glass.
04. Refrigerate for approximately 4 hours or until firm.
05. Spread approximately 15 g of Strawberry Filling over the mousse in each glass.
06. Sprinkle the reserved crunchy crumble over the strawberry filling.
07. Decorate as desired with Zeelandia Confectioners' Sugar and Strawberry Filling.
Tips
* Turbo Oven: 200°C for approximately 7 minutes.
- Fresh cream can be substituted with culinary cream or UHT cream.
- Add the warm gelatin to the mousse to avoid crystallization.
- For better homogenization of the gelatin with the mousse, first, mix a small portion of the mousse with the dissolved gelatin and then add it to the remaining mousse.
- The Sparkling Moscatel Wine can be substituted with Champagne-type Sparkling Wine or Cider.
Yield
18 Units of 110 g
Equipment
Oven , Mixer , Stove , Refrigerator , Sieve , Piping Bag , Spoon , Saucepan , Whisk Attachment , Scale , Smooth Baking Sheets , Knife , Container , Smooth Tip , Round Cutter , Microwave , Parchment Paper , Transparent Glass 200 ml , Mixer
Suggested shelf life
72 hours
Nutritional table
| Porção de 120g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 479 | % VD (*) |
| Carboidratos (g) | 75 | % VD (*) |
| Açúcares totais (g) | 36 | % VD (*) |
| Aç adicionados (g) | 36 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 11 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 141 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.