Cirque de Zumbo

Cirque de Zumbo

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Ladies and gentlemen, boys and girls, get set for the most spectacular, most extravagant treat for your tastebuds from the fabulous Adriano Zumbo!

The ingredient of Cirque de Zumbo

  1. 2 x 125g punnets fresh raspberries
  2. 2g (about 1 1/2) gelatine leaves
  3. 12g cold water
  4. 500g pouring cream
  5. 200g milk couverture chocolate, finely chopped
  6. 115g unsalted butter, at room temperature, chopped
  7. 115g plain flour
  8. 60g rice flour
  9. 60g caster sugar
  10. Pinch of salt
  11. 60g (about 2) egg whites
  12. Pinch of salt
  13. Rice flour, to dust
  14. 135g caster sugar
  15. 60g water
  16. 230g liquid glucose
  17. 230g honey
  18. 110g dark couverture chocolate, melted
  19. 130g rice bubbles
  20. 2g (about 1 1/2) gelatine leaves
  21. 12g cold water
  22. 150g caster sugar
  23. 30g liquid glucose
  24. 60g water, extra
  25. 110g pouring cream
  26. 100g unsalted butter, chopped
  27. Pinch of salt
  28. 50g pouring cream
  29. 15g malt extract
  30. 5g coffee beans
  31. 100g milk couverture chocolate, finely chopped
  32. 15g unsalted butter, chopped
  33. 350g milk couverture chocolate, melted
  34. 100g canola oil
  35. 65g whole peanuts, toasted, coarsely chopped
  36. 2g sea salt

The instruction how to make Cirque de Zumbo

  1. For chocolate mousse: Soak gelatine in the cold water in a bowl until soft. Stir cream and chocolate in a saucepan over medium heat for 3-5 minutes or until melted and smooth. Remove from heat. Add soaked gelatine and any liquid to cream mixture. Stir until gelatine dissolves. Transfer to an airtight container and seal. Place in fridge overnight or until set.
  2. Transfer to a bowl of an electric stand mixer and whisk until soft peaks form.
  3. For Scotch sable: Combine all the ingredients in a bowl and press gently together to form a soft dough (do not over-mix). Cover and chill for 1 hour or until firm.
  4. Preheat oven to 180u00b0C/160u00b0C fan forced. Roll out the mixture between 2 sheets of baking paper until 5-6mm thick. Place on a baking tray. Peel off the top sheet.
  5. Place a 6cm deep, 20cm-round cake ring on top and press down to cut, discarding any excess dough. Leaving the ring on (this helps to prevent the base from shrinking), bake for 20-25 minutes or until golden.
  6. Set aside to cool on the tray, leaving the ring in place.
  7. For chocolate nougat: Place the egg whites and salt in a large bowl of an electric stand mixer. Lightly dust a sheet of baking paper with rice flour.
  8. Place the sugar and water in a saucepan over medium heat and stir until the sugar dissolves. Heat to 116u00b0C, brushing down the side of the saucepan with a wet pastry brush to remove any grains of sugar. This helps stop the mixture from crystallising.
  9. When the sugar mixture reaches 110u00b0C, use the electric stand mixer to start whisking egg whites until soft peaks form. When the sugar mixture reaches 116u00b0C, increase speed to high on the electric stand mixer and slowly add the sugar mixture to the egg white mixture, pouring the sugar mixture down 1 side of the bowl. Continue whisking. 4 Meanwhile, place the glucose and honey in a separate saucepan over medium heat. Stir to combine and heat to 134u00b0C.
  10. When the honey mixture reaches 134u00b0C, slowly add it to the egg white mixture, pouring the honey mixture down the other side of the bowl. Whisk for 1-2 minutes or until well combined. Stir in the melted chocolate and fold in the rice bubbles.
  11. Spread half the mixture over the floured paper, then cover with another sheet of baking paper. Roll out until 7-8mm thick. Remove the top sheet of paper. Press a 6cm deep, 18cm-round cake ring into the nougat. Leaving the ring on, set aside to cool for 1 hour.
  12. For caramel mousse: Soak the gelatine leaves in the cold water in a bowl until soft.
  13. Stir the sugar, glucose and extra water in a saucepan over medium heat for 10-15 minutes or until the mixture turns a dark amber colour.
  14. Meanwhile, heat the cream in a separate saucepan over medium heat or microwave in a heatproof bowl until warmed through.
  15. When the sugar mixture turns a dark amber colour, slowly add the warmed cream to the sugar mixture, being careful as the mixture may spit. Stir and cook until the mixture reaches 125u00b0C. Stir the butter, salt and soaked gelatine and any liquid into the hot sugar mixture. Use a stick blender to blend until well combined.
  16. Pour the caramel over the nougat in the ring. Set aside to cool and set.
  17. For the coffee ganache: Place the cream, malt extract and coffee beans in a saucepan over low heat. Bring to the boil and remove from heat. Set aside for 1 hour to infuse.
  18. Reheat the cream mixture over medium heat until almost boiling.
  19. Place chocolate in a heatproof bowl. Strain cream mixture over the chocolate, discarding coffee. Stir until chocolate melts. Stir in butter until smooth and shiny. Set aside for 1 hour or until set but spreadable.
  20. To assemble the Cirque de Zumbo: Leaving the scotch sable in the ring, spread coffee ganache over the top of the scotch sable in an even layer. Run a sharp, thin knife around the edge of the nougat and caramel disc. Remove and place the disc on top of the coffee ganache, being careful to place it in the centre, leaving an edge all the way around the disc.
  21. Place the chocolate mousse in a piping bag fitted with a 1cm plain piping nozzle. Pipe in enough mousse to fill around the side of the disc and cover a small amount over the top. Use a palette knife to spread the mousse thinly over the caramel, and remove any air pockets on the side.
  22. Starting 1cm from the edge, cover the centre of the mousse completely with a layer of raspberries. Gently cover raspberries with the remaining mousse. Use a palette knife to smooth the surface until it is completely flush with the top of the ring. Cover and place in the freezer overnight or until frozen.
  23. To remove the cake from the ring, rub a hot damp cloth around the side of the ring to warm it up. Place over a large upturned bowl and slide the ring off the cake. Transfer the cake to a wire rack placed over a tray.
  24. For the chocolate peanut glaze: Combine the warm chocolate and oil in a bowl. Use a stick mixer to blend until well combined. Stir in peanuts and sea salt.
  25. Pour the warm peanut glaze quickly over the top and down the side of the cake, using a palette knife to smooth excess glaze for an even coating. Quickly spoon any excess glaze over any parts you may have missed on the side. Place the cake in the fridge to defrost overnight or leave at room temperature for 1-2 hours before serving.

Nutritions of Cirque de Zumbo

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