A day at the beach

Canadian summers are notoriously short, and we make the most of the couple months we get by spending as much time as we can outside. My friends and I especially enjoy beach days, accompanied by BBQs, drinks, fresh fruits and a lot of fun in the sun and surf. This dessert is a nod to those lazy summer days, mixed in with the nostalgic childhood excitement of building sandcastles. To me, beaches have always signified making memories with close friends and family, making this great for a shareable dessert. Another great memory is also hunting for the most unique sea shells I could find, building a collection to envy. That, along with all the positive impacts snails have on soil composition and adding nutrients to the soil, prompted me to use a snail shell as my inspiration for the mona lisa 3d mold. 

Apricot Gelee

Ingredients Preparation
  • 2g
    gelatin leaves
  • 300g
    apricot puree
  • 20g
  • 1g
    agar agar
  • 100g
    Diced Fresh Apricots

Soak the gelatin leaves

Bring Apricot puree, sugar and agar agar to a boil

Add gelatin and whisk

Fold in the diced fresh apricots and let it set on a tray

Earl grey cremeux

Ingredients Preparation
  • 325g
    cream 35%
  • 110g
    3,25% full fat milk
  • 5g
    Earl grey tea powder
  • 25g
  • 160g
    egg yolks
  • 2piece(s)
    Gelatin sheets

Make a custard. Whisk in the gelatin 

Pour over the chocolate and emulsify

Hazelnut Financier

Ingredients Preparation
  • 45g
    almond flour
  • 30g
    hazelnut flour
  • 95g
  • 25g
    egg yolks
  • 95g
  • 65g
    pastry flour
  • 2g
    baking powder
  • 70g
    butter (melted)

Mix dry ingredients

Beat with paddle, eggs, yolks, sugar, almond and hazelnut flour

Fold in the flour and baking powder

Finish with melted butter

Bake at 180C for 15-20 minutes

Alunga milk chocolate mousse

Ingredients Preparation
  • 320g
    3.25% milk
  • 80g
    cream 35%
  • 40g
    invert sugar
  • 80g
    egg yolks
  • 4piece(s)
    gelatin sheets, soaked
  • 690g
    whipped cream 35%

Make a custard. Whisk the gelatin

Pour over the chocolate

Fold in whipped cream at 35C

Apricot sauce

Ingredients Preparation
  • 900g
    apricot puree
  • 7g
    agar agar
  • 90g
  • 2g

Bring everything to a boil

Let it set

Blend it to a smooth sauce

Sand Spray

Ingredients Preparation
  • 40g
    Natural, yellow cocoa butter
  • 20g
    Natural white cocoa butter color
  • 190g
    100% Cocoa Butter

 Melt the chocolate and cocoa butter down to 45C

Feuilletine crunch

Ingredients Preparation
  • 10g
    sea salt

Mix everything 

Spread onto the financiers

Cacao Barry alunga 41% milk couverture, melted at 40C


Assembly and finishing

In the mold, pipe in the mousse, place the apricot gelee on the mousse.

Add final layer of hazelnut financier


Unmold and spray with sand spray

Fill the mona lisa 3D shell on each side with the earl grey cremeux and apricot sauce.


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