Entremets Abaeis Nicippiformis
Recipe
Crumble with Tonka Beans and Coffee
| ingredients | preparation |
|---|---|
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Mix and then bake at 160°C |
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For each 200g crumble add and mix. |
Combine and then spread a 5 mm thick layer on the bottom of each 12 x 18 cm mould. |
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Haïti Chocolate Sponge Cake
| ingredients | preparation |
|---|---|
|
Whip up |
|
Melt |
|
Pour |
Combine the two mixtures |
|
|
Whisk |
Fold the two mixtures together |
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|
Add |
Spread 6 mm thick onto a sheet pan. |
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Coffee and Alunga™ Jelly
| ingredients | preparation |
|---|---|
|
Dissolve |
|
Add |
Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds. |
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Banana and Haïti Vanilla Moelleux
| ingredients | preparation |
|---|---|
|
Boil |
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Infuse |
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Dissolve in the cream |
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Add |
Allow the mixture to cool to 20°C |
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|
Add |
Add a 1 cm layer of moelleux to moulds measuring 12x18 cm. |
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Add |
Set in the freezer. |
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Haïti Origine Mousse
| ingredients | preparation |
|---|---|
|
Boil |
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Then dissolve |
|
Pour over |
Emulsify well and cool down to 38°C |
|
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Then add |
Use immediately. |
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Coffee Chocolate Glaze
| ingredients | preparation |
|---|---|
|
Boil |
|
Add |
|
Pour over |
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts. |
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Meringue 2 x 3 recipe
| ingredients | preparation |
|---|---|
|
Combine and heat to 50°C |
Whip immediately or reserve in the fridge. |
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Assembly
Assemble the cake upside down in moulds measuring 14 x 20 cm. Place layers of:
Freeze the cakes. Dip them with Coffee & Haïti Glaze. |
