Tartines de Caviar à la Crème Aigre recipe from epicurious
Active time: 25 min Start to finish: 25 min
100g Amedei Toscano Black Chocolate 66%, melted
Edible gold leaf, to decorate*
1¼ cups pure icing sugar
40g dark cocoa powder
250g almond meal
300g egg whites (about 8 eggs)
1 cup caster sugar
50g chopped hazelnuts
425g Amedei Chuao Chocolate finely chopped
50ml glucose syrup
540ml pure cream
400g Callebaut Milk Chocolate,
300g chocolate hazelnut paste (such as Nutella)
300ml pure cream
300g Amedei Toscano Black Chocolate 66%, finely chopped
2 egg yolks
45g caster sugar
350ml thickened cream
95g egg whites (about 2½ eggs)
1 cup pure icing sugar
2 tablespoons Dutch cocoa powder, sifted
1 teaspoon glucose syrup
1–2 tablespoons warm water
To make dacquoise, preheat oven to 200°C. Line 4 baking trays with baking paper. Draw a 20cm x 30cm rectangle on each piece of baking paper.
Sift icing sugar and cocoa into a bowl. Add almond meal and stir to combine.
Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, and beat until sugar dissolves and meringue is thick and glossy. Add icing sugar mixture and use a metal spoon to gently fold until just combined. Divide among prepared trays. Using a palette knife, spread meringue over rectangles. Sprinkle evenly with chopped hazelnuts. Bake for 25 minutes, swapping trays halfway through cooking, until dacquoise is dry to touch. Cool.
To make Chuao ganache, place chocolate and glucose in a heatproof bowl. Place cream in a large saucepan over high heat. Bring?to boil. Pour over chocolate mixture and stir with a metal spoon until chocolate melts and the mixture is smooth. Pour into a 20cm x 30cm plastic container or roasting pan. Set aside until ready to assemble.
Meanwhile, to make Gianduja ganache, place chocolate and hazelnut paste in a heatproof bowl. Place cream in a large saucepan over a high heat. Bring to boil. Pour over chocolate mixture and stir with a metal spoon until chocolate melts and the mixture is smooth. Set aside for 15 minutes to cool.
To make Toscano mousse, place chocolate in a heatproof bowl set over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts. Remove from heat. Set aside for 15 minutes to cool slightly.
Combine egg yolks and sugar in a heatproof bowl set over a pan half-filled with simmering water (ensure the bowl doesn’t touch the water). Whisk for 5 minutes or until pale and creamy. Remove from heat. Whisk the cream in a bowl until soft peaks form. ?Add melted chocolate and one-quarter of whipped cream to egg yolk mixture and fold to combine. Gently fold in remaining cream.
Using an electric mixer, whisk egg whites in a clean, dry bowl until firm peaks form. Gently fold into chocolate mixture.
Place a dacquoise sheet over set Chuao ganache in a plastic container. Spoon over one-third of Gianduja ganache and spread with a palette knife. Top with one-third of Toscano mousse. Repeat layering with remaining dacquoise sheets, ganache and mousse, finishing with a dacquoise sheet . Spread melted chocolate over dacquoise. Cover and place in the freezer overnight to set. Turn onto a clean work surface.
To make the glaze, combine icing sugar and cocoa in a heatproof bowl. Stir in glucose and water until a thin paste forms. Place bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water). Cook, stirring, for 2–4 minutes or until the temperature of glaze reaches 40°C on a candy thermometer. Remove from heat. Pour over top and sides of torte.
Set aside for 30 minutes to set. Transfer to a plate. Using tweezers, decorate the top of torte with gold leaf.
I wanted to learn more about caviar and was lucky enough to spend a couple of hours with Laura King, founder of Kings Caviar, which is the largest UK supplier.
They supply restaurants including The Fat Duck and The Ritz and stores such as Harrods and Fortnum & Masons. We did a comparative tasting of quite a few different types from both Belgium and China.
These days wild caviar is outlawed in order to preserve stocks, so any caviar you can legally buy is farmed. The largest suppliers are the Chinese, but there are also farms in several other countries. There is even notionally one in the UK, though apparently that appears to be more of a holding pen for Polish caviar than a true farm.
There are 26 different species of sturgeon, and almost all of these have at some point been used for caviar, as well as hybrids. However, beluga (the largest freshwater fish in the world), oscietra and sevruga are the most prestigious, while baerii, which matures much quicker than beluga, is used for entry-level caviar. The hybrid kaluga is similar to beluga and can be nearly as expensive.
Of the caviars that I tried I particularly liked the Belgian beluga.
Read more of Andy's reviews at www.andyhayler.com
A classic risotto gets a boost of colour and flavor with the addition of vivid beets and a dose of cream! Finish it off with a tangy chèvre for the perfect iteration of a fresh beet and goat cheese risotto recipe.
Yield: 4 servings
Orange Cinnamon Crumb Cake
2 cups all-purpose flour
1 cup sugar
1/2 cup vegetable oil
2 tsp. baking powder
2 tsp. Boyajian Orange Oil
1 large egg
1/2 cup milk
1/2 tsp. salt
2 tsp. cinnamon
Preheat oven to 375 degrees.
Grease a 9 x 1 1/2 -inch round cake pan.
Using a spoon mix together flour, sugar and vegetable oil in a large bowl. The mixture should be lumpy.
Remove 1/2 cup of mixture and set aside for crumbs.
In a separate bowl, mix egg and milk.
Add this to original mixture, along with the salt, baking powder, and Boyajian Orange Oil.
Mix by hand, this too will be lumpy.
Pour into greased pan.
To crumb mixture, add the cinnamon.
Sprinkle the crumbs on top of the batter, then sprinkle the top with a touch more cinnamon.
Bake for 20-25 minutes or until a cake tester inserted comes out clean.
Climb Kilimanjaro in aid of the John King Brain Tumour Foundation 27th Feb to 8th March 2020
Join Holly King for a challenge you’ll never forget and help us raise funds to advance treatment and research into Brain Tumours!
Take on a fantastically-rewarding trek up Mount Kilimanjaro, the highest mountain in Africa and one of the largest free-standing mountains in the world. Trek past glaciers and ravines, and take in the awe- inspiring views across Tanzania, before you reach the summit.
Approximately 12-18 kilometres per day
Lemosho – 7 days trekking within an 11-day trip.
27th Feb to 8th March 2020
You must be 18 years or older to register for this event
To take on this challenge you'll need to be fit and do some training
There are different funding options, which offer you the flexibility to meet the cost of the trip and fundraise. Whatever
you choose, we will be there every step of the way.
Our support for you
A bespoke John King Brain Tumour Foundation t-shirt.
One-to-one support from one of our experienced team who will help you put together a plan that works for you
A Welcome Pack including a fundraising handbook and training plans.
Any extra materials you need to reach your fundraising target.
This trek will be delivered by 360 Expeditions a highly acclaimed company, operating expeditions to all corners of the world. Their expeditions are led by elite and professional guides. Many of these guides have spent multiple seasons at high altitude. Many have summited Everest. For more information on 360 Expeditions and their ethical travel policies, visit their website
Have a question about this event? Get in touch with us at firstname.lastname@example.org or call Alison Houghton on 07931 316278
Thank you for all your support at the fundraising golf day event.
We raised a staggering £15,000 for such a worthy cause The John King Brain Tumour Foundation.
Headcorn Aerodrome, Shenley Road, Headcorn, Kent
TN27 9HX Sunday 1st September 2019
Take the plunge of a lifetime with our Skydive at Headcorn Aerodrome and raise money for the John King Brain Tumour Foundation. An intoxicating thrill, a free-fall of 10,000ft in a tandem skydive with an expert instructor - what a rush!
On Sunday 1st September 2019 supporters will don jumpsuits and climb to 12,000 feet in an aircraft over the Kent countryside before taking the leap of a life-time.
The jump involves free-falling for around 30–40 seconds before the canopy opens. You will then spend around 5 minutes enjoying the ride and the views before landing back at Headcorn Aerodrome.
This is a tandem jump, so you will be strapped to a qualified instructor and all tuition is given on the day.
To take part in this exhilarating experience, participants are asked to raise £750, which includes all skydive costs. All profits go directly to the John King Brain Tumour Foundation.
What the day consists of:
A training session to help prepare you for the jump
A dizzying ascent 12,000ft up into the air
An instructor to jump in tandem with you
A plunging rush of adrenaline and a parachute-controlled descent
We'd love you to join in the fun!
We will support you with your fundraising, to ensure your funds raised are sky-high!
Important Information The sport is governed by regulations from the British Parachute Association (BPA). For safety, we cannot accept men over 14½ stone (92kgs) and women over 13½ stone (86kgs) and you may be weighed during registration. You must be at least 16 years old. Under 18’s require written parental consent. Everyone must sign a declaration of fitness and anyone 40 or over must have their declaration signed and stamped by their GP. There is no upper age limit.
Please contact Alison Houghton for more information and to get signed-up.
Email: email@example.com Call: 07931 316278
Makes 80 Chocolates
Recipe: Infused Cream Chocolate Ganache
To Decorate: 500g Toscano 65% Dark Chocolate (to temper) Cocoa Powder
Equipment: Flat tray lined with non-stick baking paper.
260g Whipping Cream
340g Toscano 70% (finely chopped)
260g Infused Cream
40g Invert sugar
50g Unsalted Butter (at room temperature)
30g Lemon juice
First, prepare the infused cream:
1. Place the mint into a clean container.
2. Boil cream and pour over the infusing ingredient. Cover with Clingfilm and allow to infuse for at least 2 hours. When the infusion is ready, prepare the ganache:
3. Place the weighed chocolate into a metal bowl.
4. Strain and reweigh the infused cream. Place into a saucepan and add the invert sugar. Bring to the boil.
5. Pour the boiled cream onto the chocolate and mix until combined.
6. Add the softened butter and mix until fully combined and emulsify with a hand-blender.
7. Allow to semi set at room temperature.
8. When set, put into a piping bag lined with a 12mm nozzle. Pipe bulbs onto the prepared tray and leave to fully set.
To finish: Temper the 65% dark chocolate. Cot each chocolate with the tempered chocolate and roll in cocoa powder.
We just couldn't resist sharing this image from Chef Fabrice, using the King's Fine Food Oscietra Caviar.
Thank you, chef.
Flaked Devon Crab with velvety pea puree, 'Chase' vodka pearls and Oscietra Caviar, dill coulis. The first course on their current Menu Exceptionnel.
'Reliability and the finest ingredients work hand in hand with producing superb results at the Waterside Inn, that’s why we only choose King’s Fine Food Caviar’. Chef Patron Alain Roux