William Curley''s Amedei Dark Chocolate Entremet centered with a Smoked Bacon Caramel and served with Apricot Compote and Lemon Thyme Ice-Cream

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 23rd August 2012
Dingley Dell's Flying Visits

William Curley''s Amedei Dark Chocolate Entremet centered with a Smoked Bacon Caramel and served with Apricot Compote and Lemon Thyme Ice-Cream

Recipe for Amedei Dark Chocolate Entremet centered with a Smoked Bacon Caramel andserved with Apricot Compote and Lemon Thyme Ice-Cream.
Flying Visit 2 – The Victoria
William Curley - www.williamcurley.com/engine/shop/index.html


  • For the Caramel Entremets
  • Smoked Bacon Caramel
  • 500g Sugar
  • 320g Warm Cream
  • 400g Butter
  • 80g Glucose
  • ½ Vanilla Pod
  • 150g Freedom Food Smoking Bacon
  • For the Tuille:
  • 50g Back Fat
  • 150g Isomalt
  • 5g Salt
  • Bacon Crumbs:
  • 150g Freedom Food Smoked Bacon (fatty bits)
  • 50g Sugar
  • Chocolate Mousse
  • 250g Milk
  • 60g Freedom Food Egg Yolk
  • 45g Caster Sugar
  • 450g Whipping Cream
  • 320g 70% Chocolate
  • Chocolate Sponge:
  • 90g Freedom Food Egg White
  • 90g Caster Sugar
  • 110g Freedom Food Egg Yolks
  • 75g Flour
  • 15g Cocoa Powder
  • Lemon thyme ice cream:
  • 1000g Milk
  • 1 Vanilla Pods
  • 30G Picked Lemon Thyme
  • 250g Fresh Whipping Cream
  • 100g Caster Sugar
  • 275g Freedom Food Egg Yolks
  • 150g Caster Sugar
  • Apricot compote:
  • 250g Apricot Puree
  • 35g Sugar
  • 7.5g Pectin
  • ½ Vanilla Pod
  • 500g Apricot Halves
  • Dark Chocolate Glaze:
  • 175g Water
  • 225g Caster Sugar
  • 75g Cocoa Powder
  • 125g Whipping Cream
  • 14g Gelatine


For the Smoked Bacon Caramel:
Boil cream and vanilla pod, allow to infuse for 1 hr.
Strained cream and bring to the boil.
Make dry amber caramel with the sugar and glucose.
Gradually add the warm cream. Mix well and remove from the stove.
Add the butter piece by piece. Combine well and allow to cool.
Keep in the airtight container until assembly.
For the Tuille:
Blend in thermo.
Sieve on to silpat.
Bake in between silpat and tray.
Bacon Crumbs:
Cook bacon until crispy.
Add sugar and caramelise.
Cool and blitz.
Chocolate Mousse:
Finely chop the chocolate and place into a mixing bowl.
Place the milk into a pan and bring to the boil.
Simultaneously whisk together the egg yolks and sugar until the mix becomes light in colour.
When the milk has boiled, add half onto the egg yolks and sugar mixture and mix thoroughly.
Add all back into the pan, cook on a low heat stirring continuously until the mixture reaches 82-84°C.
Take off the heat and pass through a fine sieve onto the chocolate.
Using a spatula mix until the mixture becomes smooth and emulsified.
Leave to cool.
Place the whipping cream into a machine bowl and whisk until soft peaks form.
10. Carefully fold in the whipping cream.
Use immediately.
Chocolate Sponge:
Preheat oven to 180 C
In a mixing bowl whisk egg whites, gradually adding the sugar and increasing the speed, until you reach soft peak meringue
Whisk in the egg yolks
Fold in the sifted flour and cocoa powder
Spread the mixture on to a 25 x 30 cm tray lined with a non stick baking mat
Bake in the pre heated oven for 18 – 20 minutes or until the top of the sponge springs back when pressed.
Lemon thyme ice cream:
Boil the milk, once boiled pour into a container with the lemon thyme and allow to infuse over night.
Split and scrape the vanilla pods.
Place the sieved milk, fresh whipping cream, vanilla pods and 200g of caster sugar into a pan.
Whisk the egg yolks and the 300g of caster sugar together until light in colour.
Bring the milk and cream to the boil.
Pour half of the boiled milk and cream over the egg yolk mixture and whisk, transfer back into the pan.
Over a gentle heat with continuous stirring cook the mixture to 85? take off the heat and pass through a fine sieve.
Cool rapidly over an ice bain marie.
Place in a container and leave overnight in the fridge.
Churn in an ice cream machine according to manufacturers instructions.
Apricot compote:
Boil apricot puree with vanilla.
Rain in pectin and sugar cook out.
Add chopped apricots.
Allow to cool.
Dark Chocolate Glaze:
Sieve the cocoa powder
Soak the gelatine in cold water, once soft strain off the excess water
Boil together the water and caster sugar. Continue to boil on a low heat for 2-3 minutes
Add the cocoa powder and the whipping cream. Re-boil and simmer for 4-5 minutes.
Remove from the heat and add the pre-soaked gelatine .Mix in.
Pass through a fine sieve and cool.
Store in the fridge until needed.
Have the caramel, sponge, ready before making the mousse.
Once the mousse is made line your moulds with it ensuring there are no air bubbles.
Place a layer of sponge in the mold.
Pipe a generous amount of caramel on top then top with another layer of sponge.
Fill the mould with more mousse scrap flat and freeze.
Once completely frozen de mold and place on a wire rack.
Pour the slightly warmed glaze over the top of the de moulded entremets, shaking of any excess glaze by tapping the tray gentle on the table.
Place on the plate and allow defrosting.
Serve with apricot compote and lemon thyme ice cream.

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