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Cirque de Zumbo
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Prep Time: 520 minutes
Cook Time: 80 minutes
Total Time: 600 minutes
Experience Zumbo's extraordinary and delicious culinary creation!
Ingredients:
Rice flour, to dust
2 x 125g punnets fresh raspberries
2g (about 1 1/2) gelatine leaves
24.00g cold water
500g pouring cream
200g milk couverture chocolate, finely chopped
115g unsalted butter, at room temperature, chopped
115g plain flour
60g rice flour
60g caster sugar
Pinch of salt
60g (about 2) egg whites
135g caster sugar
60g water
230g liquid glucose
230g honey
110g dark couverture chocolate, melted
130g rice bubbles
150g caster sugar
30g liquid glucose
60g water, extra
110g pouring cream
100g unsalted butter, chopped
50g pouring cream
15g malt extract
5g coffee beans
100g milk couverture chocolate, finely chopped
15g unsalted butter, chopped
350g milk couverture chocolate, melted
100g canola oil
65g whole peanuts, toasted, coarsely chopped
2g sea salt
Instructions:
Soak gelatine in cold water until soft. Melt cream and chocolate in a saucepan over medium heat until smooth. Remove from heat, add soaked gelatine, and stir until dissolved. Chill in the fridge overnight to set.
Place in the bowl of a stand mixer and whip until soft peaks form.
To make Scotch sable, gently mix all the ingredients in a bowl until a soft dough forms (be careful not to over-mix). Cover the dough and place it in the refrigerator to chill for 1 hour, or until firm.
Preheat the oven to 180°C/160°C fan forced. Roll out the mixture between 2 sheets of baking paper to a thickness of 5-6mm. Transfer to a baking tray and gently peel off the top sheet.
Position the 6cm deep, 20cm-round cake ring on top, pressing down to cut the dough and removing any excess. Keep the ring on to prevent shrinking and bake for 20-25 minutes until golden brown.
Allow the tray to cool with the ring intact.
In a large bowl of an electric stand mixer, combine the egg whites and salt. Dust a sheet of baking paper lightly with rice flour.
Combine sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Heat to 116°C, brushing down the saucepan sides with a wet pastry brush to prevent crystallization.
Once the sugar mixture hits 110°C, start beating egg whites in an electric stand mixer until soft peaks form. Once the sugar mixture reaches 116°C, increase mixer speed to high and gradually pour the hot sugar mixture into the egg whites, streaming it down the side of the bowl. Keep whisking. Concurrently, combine glucose and honey in a saucepan over medium heat and heat until reaching 134°C.
Once the honey mixture hits 134°C, stream it into the egg white mixture while pouring down the opposite side of the bowl. Whisk until fully combined for 1-2 minutes. Add the melted chocolate and gently fold in the rice bubbles.
Spread half of the mixture over the floured paper, then top with another sheet of baking paper. Roll out to 7-8mm thickness. Remove the top sheet of paper and gently press a 6cm deep, 18cm-round cake ring into the nougat. Keep the ring on and let the nougat cool for 1 hour.
Place the gelatine leaves in a bowl of cold water and let them soften.
Combine the sugar, glucose, and extra water in a saucepan over medium heat, stirring until the mixture transforms into a rich dark amber color, about 10-15 minutes.
Heat the cream in a separate saucepan over medium heat or microwave in a heatproof bowl until warmed through.
Once the sugar mixture reaches a rich dark amber color, gently pour the warmed cream into it, being cautious of possible splattering. Cook while stirring until the mixture reaches 125°C. Finally, mix in the butter, salt, soaked gelatine, and any remaining liquid, then blend with a stick blender until smooth.
Drizzle the rich caramel over the fluffy nougat in the ring, letting it cool and set beautifully.
In a saucepan over low heat, combine the cream, malt extract, and coffee beans. Bring to a boil, then remove from heat and let it sit for 1 hour to infuse.
Warm the cream mixture on medium heat until it is just about to boil.
Place the chocolate in a heatproof bowl. Pour the cream mixture over the chocolate, setting aside the coffee. Mix until the chocolate melts. Add the butter and mix until smooth and shiny. Let it rest for 1 hour or until it is set but easy to spread.
1. Spread the coffee ganache evenly over the scotch sable base.
2. Carefully lift the nougat and caramel disc and place it on top of the coffee ganache, keeping it centered with an even edge around.
Fill a piping bag fitted with a 1cm plain piping nozzle with the chocolate mousse. Pipe enough mousse to cover the sides of the disc and a bit over the top. Use a palette knife to spread the mousse thinly over the caramel, ensuring no air pockets remain on the side.
Begin by generously placing a layer of raspberries 1cm away from the edge over the mousse's centre. Then delicately envelop the raspberries with the rest of the mousse. Utilize a palette knife to create a smooth surface flush with the top of the ring. Freeze overnight or until solidified.
Using a hot damp cloth, warm the ring by rubbing it around the sides. Invert it over a large bowl and gently remove the ring from the cake. Transfer the cake to a wire rack set on a tray.
Make the chocolate peanut glaze by mixing warm chocolate and oil in a bowl until smooth using a stick mixer. Gently fold in peanuts and sea salt.
Drizzle the warm peanut glaze over the cake, using a palette knife to ensure a smooth, even coating. Spoon any extra glaze over any missed spots on the side. Chill in the fridge overnight or leave at room temperature for 1-2 hours before serving.