Entremets Abaeis Nicippiformis
Recipe
Crumble with Tonka Beans and Coffee
| Ingredients | Preparation |
|---|---|
|
Mix and then bake at 160°C |
|
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. |
|
Haïti Chocolate Sponge Cake
| Ingredients | Preparation |
|---|---|
|
Whip up |
Melt |
|
|
Pour |
Combine the two mixtures |
|
|
Whisk |
Fold the two mixtures together |
|
|
Add |
Spread 6 mm thick onto a sheet pan. |
|
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. |
|
Banana and Haïti Vanilla Moelleux
| Ingredients | Preparation |
|---|---|
|
Boil |
|
Infuse |
|
Dissolve in the cream |
|
Add |
Allow the mixture to cool to 20°C |
|
|
Add |
Add a 1 cm layer of moelleux to moulds measuring 12x18 cm. |
|
|
Add |
Set in the freezer. |
|
Haïti Origine Mousse
| Ingredients | Preparation |
|---|---|
|
Boil |
|
Then dissolve |
Pour over |
|
Emulsify well and cool down to 38°C |
|
|
Then add |
Use immediately. |
|
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. |
|
Meringue 2 x 3 recipe
| Ingredients | Preparation |
|---|---|
|
Combine and heat to 50°C |
Whip immediately or reserve in the fridge. |
|
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. |