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. |
Haïti Chocolate Sponge Cake
ingredients | preparation |
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Whip up |
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Melt |
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Pour |
Combine the two mixtures |
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Whisk |
Fold the two mixtures together |
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Add |
Spread 6 mm thick onto a sheet pan. |
Coffee and Alunga™ Jelly
ingredients | preparation |
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Dissolve |
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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 |
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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. |
Haïti Origine Mousse
ingredients | preparation |
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Boil |
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Then dissolve |
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Pour over |
Emulsify well and cool down to 38°C |
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Then add |
Use immediately. |
Coffee Chocolate Glaze
ingredients | preparation |
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Boil |
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Add |
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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 |
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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. |