So, the Biscuit Joconde Imprime is setting nicely in the freezer. You want it nice and hard as the next part of the entremet is layering the wet stuff and we all know what happens if you dump a load of wet stuff on sponge, right?!
As I said in my first post yesterday, I decided on a simple chocolate ganache as the first layer – milk chocolate. I don’t feel the need to post step by step instructions here – ganache is easy, quick and simple. (But sounds dead posh doesn’t it?) Chocolate and cream, Mmmmm-mmmmm. I love that my American brothers and sisters call double cream ‘heavy cream’. It sounds so WRONG! A minute on the lips, a lifetime on the hips sort-of-wrong! But I suppose ‘double cream’ is equally as bizarre – I mean, why double? Do you get extra in that tub? Not likely, guv’nr. What ‘double’ actually means is that it has a 48% fat content. When double cream is made, the milk is centrifuged when collected- the longer the centrifuging process, the thicker the cream. It’s slightly heavier than the US ‘heavy cream’ which has 36% – 40% fat.
Just slightly off topic, when checking out fat contents of various creams, I found a band called ‘Heavy Cream’. Sounds like some weird glam-rock band…all zebra print trousers and eyeliner…I’m going to have a look when I’ve posted this!
Milk Chocolate Ganache
50 g (1/2 cup) chopped milk chocolate
60 ml (1/4 cup) extra thick double cream / clotted cream / heavy cream
* Place the cream in a heavy based saucepan. Bring to the boil and then remove from the heat. Pour over the chopped chocolate and allow that to melt.
* Leave it for a minute or two and then stir so that it all melts in. Once it has cooled, pour into your Biscuit Joconde Imprime tin and immediately pop it into the freezer to set.
Righty-o … all this talk of chocolate and cream has made me feel guilty. Time for some sit-ups! And maybe a roasted cauliflower soup for lunch?
Tomorrow : Coffee Genoise Layer