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33 ingredients, 6 steps, cooking Chocolate orange ganache parfait

Good Afternoon my mother, at this time you can make recipe Chocolate orange ganache parfait with 33 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

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

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Ingredients all Chocolate orange ganache parfait

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

If all composition Chocolate orange ganache parfait it’s ready, We’re going into the cooking stage. Below is how to making with fast.

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Process 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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