Bakers Journal

Features Recipes
Bakers formula: August-September 2012


August 30, 2012
By Anthony D. Borgo

Topics

Ice wine mousse

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Yield: Serves 6

Ice wine mousse Ingredients:

  • 80 ml Cabernet Franc Ice Wine
  • 1/4 vanilla pod, scraped
  • 5 g lemon juice
  • 10 g caster sugar
  • 40 g egg yolks
  • 170 ml 35% cream
  • 50 g meringue (25 g egg whites, 25 g sugar)
  • 1 leaf gelatin

Method
Warm the ice wine, vanilla and lemon juice. Meanwhile, whisk the sugar and egg yolks together and mix with hot liquid. Dissolve the soaked gelatin in the warm mixture, pass it through a fine sieve and leave the mixture to cool. Semi-whip the cream and fold into the ice wine mix and then gently add the meringue. Pipe into plastic lined metal rings or ramekins. Finally, pipe the cold chocolate filling into the middle and place into the freezer.

Chocolate filling (for the centre of the mousse) Ingredients:

  • 90 g caster sugar
  • 80 ml water
  • 10 g glucose
  • 30 g cocoa powder
  • 50 g dark chocolate pieces/buttons
  • 30 g 35% cream

Method
Boil the water, sugar and glucose together. Add the cocoa powder and re-boil the mixture. Add the chocolate buttons and stir until melted – fold in the cream and chill until required.

Roasted Ontario peaches Ingredients:

  • 6 ripe peaches
  • 50 g unsalted butter
  • 50 g dark brown sugar
  • 100 g amaretti biscuits

Method
Cut the peaches in half and remove the stone. Place onto a baking tray and sprinkle the dark brown sugar, butter and crushed amaretti biscuits on top of the peaches. Bake in the oven at 180 C (350 F) until soft and until the topping has caramelized. Arrange next to the ice wine mousse with some of the peach cooking liqueur.


Source: This recipe is courtesy of professor Anthony D. Borgo, CCC, CBS, Co-ordinator, Culinary Programs at Georgian College. www.georgianc.on.ca


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