Asiri Punchihewa
10/01/14

Mad Hatters Hats

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Ganache:
200 Ivara chocolate
150g butter
3 eggs
80ml butterscotch liqueur
180g sugar
50g crunchy chocolate pearls

Nashi Pear Purée:
1 nashi pear
Dash of white wine
Dash of lemon juice
Vanilla

Mascarpone:
200g mascarpone
1 tsp vanilla
1/2 tsp lemon juice

Method:
Ganache:
Boil sugar and liqueur to 114 C. Pour over the melted chocolate and butter.
Add the eggs. Bake with stem for 35 minutes at 100 C then cool.
Cold mix in the crunchy chocolate pearls.
Mould into a cone shape shape.
Create 2 chocolate circles, one 2.5cm and one 4cm.
Place the smaller circle on the wider end and the bigger chocolate circle the smaller end.
Cover the hat with freeze dried beetroot powder.

Nashi Pear Purée:
Cook the nashi pear in white wine and lemon juice until it is a pulp.
Blend and pass through a sieve.

Mascarpone:
Combine all of the above ingredients.

 

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