Add the almond powder, cacao powder, and weak flour and pack together.
Filter through 5mm square mesh.
Fire in the oven.
Christian (Ø 14.5 cm - 80 g each)
Combine in a bowl
Mycryo™ Cocoa Butter
unsweetened almond paste
Combine together, melt, and add to the previous mixture.
Pour onto the mold, cool, and harden.
Ganache (50g each)
Add the fresh cream and inverted sugar to a pan and heat. Pour over the Inaya™ and Alunga™ to emulsify.
Ruby Red Grapefruit Jam, 55% on Brix scale (45g each)
Add to a pan and heat.
Add the granular sugar and pectin and boil down.
Boil down until there is a Brix reading of 55%, move to a vat, and cool.
Avocado Cream (180g)
Combine for the crème anglaise and heat.
Add the powdered gelatin and water and mix in the avocado and lemon juice. Put through a hand blender and strain.
Mix in the melted Zéphyr.
Mix in the mascarpone and whipped cream.
Chocolate Mousse (Ø16cm h:2cm)
Add to the water, heat to 65°C and beat.
Melt the chocolate, add a little whipped cream and mix.
Add the previous mixture and and the remaining whipped cream and mix.
Put the biscuit in the dessert pan so that there is a 14.5cm hole and soak the surface with syrup. Pour in the mousse, even out the surface, and refrigerate. Remove from the mold when hardened.
Cut the biscuit into a 3cm wide belt and line a Ø16cm × h:3cm dessert pan.
Place the christian in the bottom and squeeze on the ganache.
Place the biscuits on top with a Ø14.5cm hole and, after soaking in the grapefruit liquor and syrup (30° on the Baumé scale), spread on the ruby grapefruit jam.
Pour on the avocado cream and cool and harden in a refrigerator.
Place the frozen mousse chocolate on top and pistol the appaleil from the combined Ocoa 70% and the cacao butter.
Decorate the surface with macaroons and gold leaf.