Recipe Feeds:

















Dieting 101

The Glycaemic Index Diet
The glycaemic index weight loss regime is based around the glycaemic index, a list of food types and a score illustrating the rapidity with which the carbohydrates in the food type gets transformed to glucose in the dieters bloodstream. The theory is that long-acting foods (ie those foods with a low Gi number), will keep you feeling full for longer and help you to eat less food without feeling you are always hungry.
It's also extremely useful for diabetics, as the low GI types of food are beneficial in controlling surges in glucose amount.





Progres with Grand Marnier Iv (Assembly)
Progres with Grand Marnier Iv (Assembly) Category Chocolate Recipes 
Views 188 
Ratings 0 
Ingredients And Procedures

1 x Noisette Biscuit **

1 x Buttercream **

1 x Mousse **

-----------------------------------SYRUP----------------------------------- 4 oz Water

4 oz Sugar

1 oz Grand Marnier

-------------------------------CREME NOISETTE------------------------------- 1/4 x Buttercream (from above)

1 oz Hazelnut paste OR

1 oz Almond paste

1 ts Kirsch

------------------------------CHOCOLATE CREAM------------------------------ 3/4 x Buttercream (from above)

12 oz Chocolate, semi-sweet

** Recipes for these ingredients are found elsewhere in this packet. Syrup: ====== In a small saucepan, bring the water and sugar to a boil. Take off of the heat and cool in refrigerator. Add Grand Marnier to cooled syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier mixture will be used in the mousse; the remainder will be used to bunch the various layers of the Progres.) Creme Noisette: =============== Put the hazelnut paste and Kirsch into a bowl and mix with a spatula. Add 4 ounces of buttercream and blend well. Refrigerate for 5 minutes.

Chocolate Cream: ================ Melt the chocolate, then cool. Add half of the chocolate to the buttercream. Mix well, then add remainder of the chocolate (must be done in steps or cream will break). Refrigerate. Assembly: ========= Remove the biscuit from the refrigerator and cut it to the shape of the mold. Put bottom biscuit into mold and brush with syrup. Spread layer of creme noisette on top of syrup. Refrigerate for 2 minutes. Add a layer of mousse, then place top biscuit on mousse. Brush with syrup again, then spread with a layer of chocolate cream. Freeze for 5 - 30 minutes. Pipe layer of chocolate cream on top. Unmold and serve on tray with garnish of sugar and real flowers. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: