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Mr McGregor’s garden; the plant pot cake from the Beatrix Potter inspired afternoon tea at the Briery Wood Hotel from chef Jamie
300g white chocolate
Orange cocoa butter
Melt three quarters of the white chocolate with the cocoa butter, take to 42 degrees centigrade.
Once at the right temperature add the remaining chocolate, take to 29 degrees centigrade.
Once melted together, pour into moulds and tip excess out.
Once set, turn upside down and trim with a potato peeler to get a smooth finish to the pot.
200g white chocolate
Orange cocoa butter
Green cocoa butter
Melt the white chocolate with the orange cocoa butter and pour into carrot moulds. Dab the tops with green cocoa butter. Remove excess chocolate. Leave to set before popping out of moulds.
200g milk chocolate
4 egg whites
Whipped cream
Melt the chocolate
Whip egg whites
Fold the chocolate into the egg whites and then fold in the cream
300g sugar
50ml water
100g milk chocolate
Method:
Add the sugar and water into a pan and boil to 120 degrees Celsius.
Add the chocolate. It will go lumpy and hard, then smash up in to small soil like texture.
Assemble the pot:
Pour the mousse into the pot, three quarters full, add the soil on top and finish with 2 carrots
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