COLOR-WHITE

 Welcome back to my Blog- it's the 4th blog we are going to dive in today!

It's one of my favorite color we could talk about today. 

ANTHOXANTHIN -the white color pigment!

   What actually is anthoxanthin?

- It's a flavonoid Pigment found in plant foods that gives a yellowish or white color to fruits and vegetables.

What is Flavonoid Pigment?

-any of a large class of plant pigments having a structure based on or similar to that of flavone.

What is Flavone ?

-a colourless crystalline compound which is the basis of a number of white or yellow plant pigments.

Coming back to Anthoxantin,

Anthoxanthin containing fruits and veggies are powerful in helping to preserve a strong immune system. Even though they are not brightly colored, they are an important part of a diet for a person with diabetes.

They also contain antioxidants which serve to lower the risk of certain diseases by protecting the body's cells from free radicals.

Consuming Food rich in Anthoxanthins has been found to reduce stroke risk, promote heart health, prevent cancer and reduce Inflammation.

White flesh potatoes

turnips

garlic

mushrooms

cauliflower 

onions

ginger are some of the fruits and veggies that fall into this category.

As we go through recipes at the end of every blog, we have an excellent entremet for white color.

It's a Vanilla, Hazelnut and Caramel Entremet!

INGREDIENTS

GANACHE

200g white Chocolate

100g+300g cream

2tsp honey

2 vanilla pod

2 gelatin sheets

CARAMEL

125g Castor Sugar

100g glucose

190g liquid cream[30%fat]

20g butter

65g white chocolate

1tsp salt

25g milk chocolate

DACQUOISE

90g egg whites

25g castor sugar

80g icing sugar

90g ground hazelnut

STREUSEL

20g crushed hazelnut

20g cold butter

20g brown sugar 

20g flour

GARNISH

40g castor sugar

Few Hazelnuts

METHOD

GANACHE

-Soak the gelatine in cold water.

-Cut the vanilla pods in two pieces in its length. Scrape the seeds.

-Pour 100 g of cream in a saucepan. Add the drained gelatine, the honey, vanilla seeds and vanilla pods.

-Heat to a boil. Stop heating immediately.

-Leave to rest 10 to 15 minutes

-Remove the pods from the cream (try to extract as many seeds as possible)

-Melt slowly the white chocolate.

-When the chocolate is melted, heat again for a few seconds the cream.

-Add it to the chocolate 1/3 after the other.

-Add the 300 g of cream, mix.

-Place a clingfilm directly on the mixture so that there's no air remaining.

-Set aside in your fridge for at least 4 hours.

CARAMEL

-Pour the sugar and glucose in a sauce pan. Start heating at medium heat.

-In the meantime heat the cream and butter in another sauce pan. (do not boil)

-Place the sugar sauce pan at higher heat until you get a brown caramel.

-Pour, little by little, the butter/cream mixture while whisking. (be careful, there will be a lot of steam)

-Keep on heating and whisking for 30-40 seconds.

-Remove from the stove, add the white chocolate, flower salt and milk chocolate. Combine until homogeneous.

-Pour 1/2 cm of caramel in a 18 cm diameter pastry ring, set aside in your freezer.

DACQUOISE

-Preheat your oven at 180 C / 355 F degrees.

-Combine icing sugar and ground hazelnut in a bowl.

-Whisk the egg whites.

-When foamy, add the caster sugar, little by little.

-When firm, add to the bowl with powders using a spatula.

-Pipe two discs of dacquoise on a baking paper and cook for 16 minutes.

-Place on a cooling rack.

STREUSEL

-Preheat your oven at 150 C / 300 F degrees.

-Combine all ingredients in a bowl with your hands.

-Spread the streusel on a baking paper for 25 to 30 minutes. Set aside.

ASSEMBLING

-Place the bowl and whisk in your freezer for a few minutes.

-When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.

-Place your pastry ring on a cling film.

-Pipe a generous layer of ganache.

-Place the frozen caramel in the center. Cover with more ganache.

-Spread streusel on the insert.

-Add a 1st dacquoise (cut it in order to keep 1 cm free from the pastry ring).

-Pipe the remaining ganache.

-Place the 2nd dacquoise ((cut it in order to keep 1/2 cm free from the pastry ring).

-Press gently to have ganache coming up on the dacquoise boarders, flatten with a spatula.

-Set aside in your freezer for at least 4 hours.

Thankyouu!