GOLD DIGGER – PLATED DESSERT PETIT ENTREMET

Recipe

Created by

Jodie Van Der Velden - CHOCOLATIER AT JOSOPHAN’S FINE CHOCOLATES

LIGHT GOLD MOUSSE

ingredients	preparation
80g egg yolks 50g caster sugar	Beat together until light and creamy.
250g thick cream 250g whole milk	Bring to simmer. Slowly pour over previous mixture while beating.
Return mix to saucepan. Heat gently until 82°C. Stir base to prevent sticking. Remove from heat.
2g softened gold gelatin leaf 3g crushed sea salt flakes	Add.
300g CHK-R30GOLD	Pour over previous mixture while passing it through mesh strainer. Combine.
250g thick cream	Whip lightly. Fold in at 30°C.
Pipe into flexi mould. Add frozen passion fruit cream insert and a round of crunchy base. Level mousse around base and freeze.

PASSION FRUIT CREAM INSERT

ingredients	preparation
Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.
180g thick cream 80g caster sugar	Bring to boil. Simmer for ± 3 minutes.
45g passion fruit juice	Add. Simmer for ± 2 minutes.
1g softened gold gelatin leaf	Add.
Pipe into small flexi moulds. Let cool slightly. Sprinkle freeze-dried passion fruit pieces covered in cocoa butter over passion fruit cream. Freeze.

CRUNCHY BASE

ingredients	preparation
38g PRA 38g pure macadamia paste 50g M-7PAIL 20g roasted buckwheat	Mix together.
70g CHK-R30GOLD 25g 811NV	Melt and add.
Spread into frame of 2 mm thick. Cut rounds of base smaller than the base of petit entremets using a cookie cutter.

GOLD GLAZE

ingredients	preparation
Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.
280g caster sugar 145g caramel water* 280g liquid glucose	Bring to a boil. *Caramel water: Dry-caramelise 100 g of caster sugar. Deglaze with 125 g heated water. Strain. Add additional water to reach 145 g total.
270g condensed milk 22g softened gold gelatin leaf	Add. Stir gently.
380g CHK-R30GOLD	Pour over previous mixture while passing through mesh strainer.
Add golden shimmer powder to liking. Pour over frozen petit entremet at 35°C.

ALMOND MALT CRUMBS

ingredients	preparation
65g caster sugar 90g powdered almond meal 40g flour 3g ground sea flakes 65g unsalted butter	Combine. Bake at 180°C until lightly golden. Let cool.
25g malt powder	Add and blend until desired consistency is reached.

WHIPPED MILK CHOCOLATE GANACHE

ingredients	preparation
125g thick cream 25g honey	Bring to a boil.
265g C823NV 25g GIA	Mix together. Pour over previous mixture.
Cool slightly. Whip with beater until lighter in colour. Pipe onto plate with entremets.

GOLD PRALINE CAKE

ingredients	preparation
200g brown sugar 55g caster sugar 165g whole egg(s)	Beat together.
275g whole milk	Add.
150g butter 75g CHK-R30GOLD	Melt together.
75g PRA	Add.
200g flour 15g baking powder 5g ground sea salt	Fold in.
Pour in lined pan and bake at 160°C. Leave it moist in centre. Cut a round of cake and serve under mousse entremets. Or plate torn cake pieces next to entremets.

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