Tuesday, September 24, 2013

Sunday, July 14, 2013

First cut new asian dessert menu IBG

Yuzu crème brulee /Matcha ice cream /sake scented strawberry 
Yuzu crème brulee
Matcha ice cream
Orange crisp
Sake scented strawberry  
Meringue stick


Azuki chocolate fondant with black sesame and brulee banana
Azuki chocolate fondant
Azuki jelly
Kuro Goma ice cream
Passion gel
Brulee banana
Dark chocolate soil
 



Green tea cake / white chocolate Namelaka/berry compote
Green tea cake
White chocolate Namelaka
White chocolate soil
Green tea crisp
Black Berry compote




 


Saturday, July 13, 2013

Manjari Chocolate tart with Ivorie white chocolate parfait and Jivara milk chocolate crème brulee



Hazelnut Sweet Paste
400gm                         Butter
6gm                             Salt
250gm                         Icing sugar
85gm                           Hazelnut powder
130gm                         Eggs
665gm                         Flour
Cream butter and sugar till light and fluffy.
Add the eggs slowly
Fold in the flour and hazelnut powder.
Freeze and shape into a tart by line in a mould and bake @ 180 °C
Ganache
500gm                         Cream
320gm                         Dark couveture 70%
320gm                         Milk couveture 70%
40gm               Butter.
Method:
Boil cream and add to the dark and milk coverture and mix
Allow to set at room temperature.
White chocolate mousse
100gm                         white Chocolate
2nos                             egg yolk
10gm                           castor sugar
50 ml                           milk
90gm                           whipped cream.


 






















Method:
Prepare a custard with egg, sugar and milk cook I till 82 °C.

Add to the chocolate cut in small pieces.
Cool down the mixture at 27-30 °C.
Fold in the whipped.
Pipe in a cone and freeze at -18c. 
Jivara milk chocolate crème brulee
180gm             milk
600gm             cream
180 gm            egg yolk
140gm             sugar
20 gm gelatin
Prepare custard with egg, sugar and milk and cream cook I till 82 °C
Add ice water soaked gelatin.
Mix well and freeze in desired mould at       -18°C
Assembly
Fill the tart with ganache.
Serve with crème brulee and parfait.
Finish with gold leaf.

Thursday, July 4, 2013

Strawberry short cake IBG way on Fourth of July menu

Sweet, fragrant strawberries , just in time for making strawberry shortcake, a classic summer treat that can star on your Fourth of July dessert menu . There's really nothing quite like the taste of homemade shortcake, and in this recipe, the hint of orange zest makes it extra bright. we at IBG tried to with it a mordern twist and plated it in two diffrent ways.

short cake
creme patissiere
raspberry meringue
wild berry jelly
white chocolate dust
mirco basil
strawberry glass
fresh strawberry



short cake (a)



short cake (b)