Plum and White Chocolate Petit Gateau by Kirsten Tibballs
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Ingredients
- 55g egg whites
- 1.3g cream of tartar
- 55g caster sugar
- 55g pure icing sugar (A)
- 45g almond meal
- 13g plain flour
- Pure icing sugar (B), for dusting
- 200g brown sugar
- 1 lemon zested
- 1 orange zested
- 1400g the MONTAGUE tree™ plums
- 8g gold gelatine sheets
- 120g caster sugar
- 10g Heilala Vanilla Bean Paste
- 440g Bulla Thickened Cream 35% fat
- 15.5g gold gelatine sheets
- 440g full cream milk
- 105g egg yolks
- 35g caster sugar (A)
- 115g egg whites
- 2.8g cream of tartar
- 160g caster sugar (B)
- 600g Callebaut W2 White Chocolate 28%, tempered
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