BRAZO DE MERCEDES - Cuisine Magazine - From New Zealand to the World
This Spanish-influenced dessert is traditionally made with a milk custard as the filling, but at Nanam they make it with a caramelised mousse. It is traditional
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Cooking tools:
- Food processor
- Immersion blender
- Hand mixer
- Swiss roll tin
- Kitchen scale
- Oven
- Stove
- Refrigerator
- Saucepan
- Pot
- Metal baking dish
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
- Airtight container
Ingredients
- 1 & 1⁄2 sheets gelatine
- 400ml cream
- 180ml dulce de leche
- ½ teaspoon vanilla
- ½ teaspoon sea salt
- 100g egg yolks (approx 6 yolks, reserve whites for the meringue)
- 250g egg whites (approx 8-9)
- pinch cream of tartar
- 125g caster sugar
- 1 gelatine sheet
- 2 eggs
- 75g caster sugar
- grated zest ½ lemon
- 75g lemon juice
- ¼ cup basil leaves, chopped
- 75g unsalted butter, cubed, softened
- 50g brown sugar
- 50g flour
- 50g butter
- 50g desiccated coconut
- icing sugar
- seasonal fruit
- coconut ice cream
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