de Buyer - Rectangular long mould 30 x 8 cm
Stainless steel dessert log mould with removable ends ideal for making logs and terrines, for cold forming and assembly, making chocolate decorations.
Sturdy undeformable dessert log mould. Removable ends and smooth interior surface for easy mould release.
- Material: stainless steel
- Dessert log mould assembly via easy interlocking system.
- Non-watertight dessert log mould: prevent leakage by lining the mould with food-grade cling film before filling.
- Enhanced features: good value quality dessert log mould.
- Goes in the refrigerator, freezer, deep freezer, blast chiller.
- Oven-safe.
- Goes in the freezer, deep-freezer, blast chiller, refrigerator. Oven-safe.
- Not suitable for the microwave oven.
- Care: dishwasher-safe.
- Several shapes and sizes available
The goat's cheese bavarois and tomato jelly
by Philippe Laruelle
For a log mould 30 cm Réf : 3205.04
Ingredients
Tomato jelly
- 75 g of tomato juice
- 2 gr of gelatine
- Celery salt (don't leave it out, but amount is based on personal preference)
Bavarois
- 100 g of fresh goat's cheese
- 50 g of Single Cream
- 50 g of chicken broth
- 2 g of gelatine
- 25 g of chopped Kalamata olives
- 25 g of chopped sundried tomatoes
Instructions
Boil the tomato juice and add the gelatine that you have previously rehydrated in cold water. Mix well and pour into the bottom of the mould.
Leave to set in the fridge.
- Boil the chicken stock (white stock) and the cream.
- Melt the gelatine that has previously been rehydrated in cold water.
- Pour in 3 batches over the fresh goat's cheese, and whisk to obtain a smooth mixture.
- Add the olives and tomatoes.
Mix and pour over the tomato jelly.
Leave to set in the fridge for at least 3 hours.
Enjoy with rocket salad for example.
de Buyer
25 Faymont
88340 Le VAL D'ajol Cedex
Frankreich
info@debuyer.de
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