Wednesday, 8 June 2011

Bessborough Restaurant Afternoon Tea Recipe for Royal Ascot

Royal Ascot and fashion go hand in hand and back once again is the unique opportunity to view couture collections from the world’s catwalks at the Royal Ascot Fashion Show in the Bessborough Restaurant.

Whilst watching the show you can enjoy a sumptuous five course luncheon in between sets from some of the greatest British fashion designers. From 3.30pm you can taste the delights of an Afternoon Tea which includes this delicious dessert, Valrhona Chocolate and Walnut Brownie:

Yield: 5 trays 60X40
Chocolate Brownie
9000g Sugar 2250g
780g Valrhona Cocoa Powder 195g
3450g Cake Flour 862g
5625g Melted Butter 1406g
4500g Eggs (90) 1125g
270g Vanilla Essence 67g
2250g Walnuts 567g
3000g Chopped Chocolate or Chocolate Drops 750g

Mix sugar cocoa powder and flour on the machine, Pour in melted butter then eggs and vanilla

Add chopped walnuts and chocolate, Bake@150°C
Cool and finish with a Standard Ganache Comb Scraped

Ganache base

600g Cream
100g Trimoline
600g 55% Cocoa Barry

Boil cream and trimoline add to chopped Chocolate

If your interested in booking a table in this fantastic restaurant then visit or call Hospitality on 0870 727 4321.

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