Individual cake citrus, basil and sesame

SUMMER FLAVOUR
Albert Daví makes a perfect balance of the acidity of citrus, the freshness of basil and the sweetness of Opal white chocolate in this refreshing and light individual cake.

Basil cake

Ingredients Preparation
  • 160g
    milk
  • 100g
    butter
  • 140g
    flour
  • 170g
    Egg yolk
  • 100g
    eggs
  • 250g
    egg white
  • 120g
    Sugar
  • 80g
    basil
  • 1g
    ascorbic acid

6 and 3mm frames

  • Blend the basil with the milk and the ascorbic acid in the liquidiser.
  • Boil the milk with the butter.
  • Add the flour and cook for a few minutes.
  • Gradually add the yolks and the eggs.
  • Whisk the egg whites with the sugar and add to the previous mixture.
  • Roll out on a board until a thickness of between 6 and 3 mm is achieved, bake at 180ºC for between 6 and 8 minutes.

Crispy sesame

Ingredients Preparation
  • 135g
    toasted sesame
  • 65g
    Sugar
  • 25g
    water
  • Boil the sugar and water up to 118ºC.
  • Add the sesame and mix.
  • Place on a baking tray and bake at 150ºC for about 12 minutes. 

Sesame crisp

Ingredients Preparation
  • 55g
    Toasted sesame paste
  • 35g
    Almond Paste
  • 120g
    Opal
  • 50g
    Crispy sesame
  • 8g
    anhydrous butter
  • Melt the white chocolate and mix with the remaining ingredients.
  • Measure out 6 g on top of the disk of basil cake. 

Lime cream, basil

Ingredients Preparation
  • 125g
    milk
  • 5g
    basil leaves
  • 125g
    cream
  • 50g
    egg yolks
  • 25g
    Sugar
  • 140g
    Opal
  • 15g
    5:1 gelatin paste (water-gelatine)
  • 30g
    lemon juice
  • 10g
    yuzu juice
  • 2g
    lime zest
  • Boil the milk and infuse the basil leaves for 10 minutes.
  • Strain, rectify the weight.
  • Make a crème anglaise at 82ºC with the milk, cream, sugar and egg yolks.
  • Emulsify with the white chocolate and the gelatin mass.
  • Lastly, add the lime juice, yuzu juice and zest.
  • Measure out 10 g on top of the crisp. 

Citrus compote

Ingredients Preparation
  • 125g
    Blanched lemon and lime
  • 25g
    Blanched orange
  • 80g
    mineral water
  • 30g
    lemon juice
  • 20g
    yuzu juice
  • 65g
    glucose DE 40
  • 30g
    tremoline
  • 7,5g
    dextrose
  • 7g
    NH pectin
  • 25g
    5:1 gelatin paste (water-gelatine)
  • 15g
    basil leaves
  • Pass the limes, lemons and oranges through the meat mincer.
  • Mix the dextrose with the NH pectin.
  • Heat the lime, lemon and yuzu juice, mineral water, tremoline and glucose to 40ºC.
  • Sprinkle in the dextrose and NH pectin and boil for a few seconds.
  • Add the gelatin mass and mix with the chopped citrus.
  • Once cold, take part of the compote and blend with the basil.
  • Measure out 10 g on top of the lime cream. 

While sesame mousse

Ingredients Preparation
  • 225g
    milk
  • 70g
    Toasted sesame paste
  • 420g
    Opal
  • 50g
    5:1 gelatin paste (water-gelatine)
  • 490g
    semi-whipped cream
  • Boil the milk and gradually emulsify with the white chocolate.
  • Add the sesame paste and the gelatin mass.
  • Cool to 30ºC and add the semi-whipped cream.
  • Measure out 28 g into the silicone moulds.

Glaze

Ingredients Preparation
  • 105g
    glucose
  • 16g
    invert sugar
  • 205g
    dextrose
  • 480g
    water
  • 280g
    Sugar
  • 12g
    NH pectin
  • 4g
    citric acid solution
  • Heat the water, the invert sugar and the glucose to 40ºC.
  • Add the sugar, dextrose and pectin.
  • Boil for 2 minutes.
  • Add the acid and cook for 1 minute more.
  • Use at 40-38ºC.
  • Mix 250 g of neutral shine with 50 g of passion fruit pulp and 50 g of lime juice.

Candied citrus peels

Ingredients Preparation
  • 1As needed
    lemon peel
  • 3As needed
    lime peel
  • 1As needed
    Orange peel
  • 300g
    Sugar
  • 100g
    Water
  • Blanch the citrus peels in boiling water once.
  • Make a syrup with the water and sugar and cook until the skins are soft. 

Others

Citrus peel
Basil leaf
3 mm ribbon of sponge cake (1 cm wide x 21.5 cm long)

Assembly

  • Cut 6 cm diameter discs from the 6 mm basil cake and place in a ring.
  • Inside, measure out 6 g of the crisp, 10 g of the lime cream and 10 g of the citrus fruit compote. Freeze.
  • Spoon out 28 g of the sesame mousse into the silicone mould and insert the previously frozen interior.
  • Glaze the mousse and decorate with a ribbon of sponge cake, citrus peel and basil leaves.

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