Spirit of Yorkshire

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level 1

Topic: #LOCALLOVE

Flavors: Local Yorkshire whisky ganache, with orange gel and caramelized pecan crisp.

The inspiration comes from my Yorkshire born father, who’s favorite drink was whisky and orange, and would enjoy roasted pecans with his drink. In 2019 I discovered the farm in Filey Bay Yorkshire which is completely self-sufficient, they grow their own barley, bore their own water from the ground and generate their own electricity to power the farm where they distill the whisky. They are only one of two completely self-sufficient farms in the whole of the UK. I couldn't believe this company was literally on my doorstep and I had to use in the WCM.

 

  1. Orange compote
  2. Whisky reduction
  3. Whisky ganache
  4. PECAN PRALINE
  5. Assembly and finishing

Recipe components

Orange compote

PreparationIngredients
Preparation

Mix sucrose 1 and pectin

Warm puree to 40ºC

Add pectin bring to boil add remain sugars

Boil 2 mins

Set on silpat

Blend, pipe into mould

Ingredients
  • 120g
    orange puree
  • 40g
    sucrose 1
  • 6g
    NH pectin
  • 20g
    glucose syrup
  • 100g
    dextrose
  • 8g
    Citric acid

Whisky reduction

PreparationIngredients
Preparation

Boil in a thermo mix at 80ºC until 56g left.

Ingredients
  • 100g
    Whisky

Whisky ganache

PreparationIngredients
Preparation

Bring cream, sugar, salt to boil.

Add chocolate and butter.

Cool to 35ºC and emulsify with whisky.

 

Ingredients

PECAN PRALINE

PreparationIngredients
Preparation

Boil sugars and water and pecan for 2mins.

Drain and bake at 160ºC for 16.5mins.

Blend in thermo to crunch texture with salt.

Temper milk chocolate and add pecans and feuilletine at 32ºC and spread onto matt.

Ingredients

Assembly and finishing

Create chocolate bonbon with mould.

Pipe orange gel at bottom of mould.

Fill with Whisky Ganache.

Cut Praline and insert into bonbon.