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33 ingredients, 6 steps, cooking Chocolate orange ganache parfait

Good Afternoon every body, now you get prepare recipe Chocolate orange ganache parfait with 33 ingredients and 6 steps. Next this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 33 ingredients and 6 stages of easy cooking Chocolate orange ganache parfait.

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Ingredients for Chocolate orange ganache parfait

1. Prepare 100 gms : Granulated sugar.
2. It’s 30 gms : Egg less pastry cream powder.
3. Prepare 150 ml : Milk.
4. Prepare 200 gms : Orange marmalade.
5. It’s 10 ml : Lemon juice.
6. You need 2 : Orange zest.
7. It’s 500 ml : Whipped cream.
8. You need 2 sheet : Gelatin.
9. It’s as required : Yellow colour-.
10. You need 250 ml : Cream liquid.
11. Prepare 300 ml : Orange juice reduction.
12. It’s 75 gms : Sugar.
13. You need 250 gms : Dark chocolate.
14. You need 180 gms : Milk chocolate.
15. Prepare 300 ml : Milk.
16. It’s 150 ml : Cream.
17. It’s 200 gms : Dark chocolate.
18. It’s 50 ml : Milk.
19. It’s 100 ml : Milk.
20. You need 100 ml : Icing sugar.
21. It’s 8 gms : Flour.
22. Prepare 5 gms : Lemon zest.
23. It’s 3 gms : Vanilla liquid.
24. You need 100 gms : Fresh orange slices.
25. Prepare as required : Fresh mint chopped leaves.
26. You need 50 gms : Cold Gel.
27. It’s 50 gms : Frozen red currant.
28. You need 50 gm : Frozen raspberries.
29. You need 50 gm : Frozen blueberry.
30. It’s 200 ml : Orange juice.
31. You need 5 gms : Cinnamon stick.
32. Prepare 50 gms : Corn flour.
33. It’s 100 gms : Sugar.

If all raw materials Chocolate orange ganache parfait it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

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Stages Cooking Chocolate orange ganache parfait

1. Method: Orange parfait. Whisk the sugar with whipped cream and kept aside. Make pastry cream with milk. Add the orange marmalade, orange zest to pastry cream. Mix well. Add the whipped cream and colour as required. Add the gelatin in the last. Pour the mixture in the semi sphere silpat and kept in the freezer to set for 4 hours. Demold and do yellow glazing and use brqq
2. Orange Ganache: Boil cream and orange reduction till boils. Add over the chocolate and mix well until smooth texture appears or all chocolate melt. brqq
3. Chocolate sauce: Boil cream and add to the chocolate than add milk and again boil the sauce. Cool down and use as required. brqq
4. Vanilla tuile: Mix all the ingredients together and spread on silpat and cook in 160 temp until golden colour comes and make desired shape brqq
5. Orange and mint salad: Cut Orange wedges without skin. Add thinly sliced mint leaves and cold gel into the oranges cut chunks. brqq
6. Mix berries compote: Take fresh orange juice and add sugar, 1 pcs of cinnamon stick and boil.Add corn flour to make it thick and at last add frozen berries to sauce and remove from the heat and cool it At last make presentation as shown in picture brqq
7. Finish and Enjoy.

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