Individual peanut dessert

PERFECT FLAVOURS

Sergi Vela is the author of this elegant individual dessert featuring sponge and Valencia peanut mousse with a caramel core. A delicious treat with an impeccable velvety finish.

Recipe

Peanut sponge cake

Ingredients Preparation
  • 125g
    Egg yolks
  • 75g
    Sugar
  • 125g
    Butter
  • 100g
    Almond
  • 100g
    Peanut paste
  • 55g
    Weak flour
  • 180g
    Egg whites
  • 1g
    Albumen
  • 70g
    Sugar
  • 2g
    Salt

Whisk the egg yolks with the first sugar.

Whisk the egg whites with the albumen and the second sugar.

Grind the flour with the almond.

Melt the butter.

To the first whisked mix, add the peanut paste, half the egg whites, the remaining egg whites and the rest of the flour.

Lastly, add the butter melted at 35°C and mix gently.

Spread out onto a Silpat and bake for 10 min.

Peanut mousse

Ingredients Preparation
  • 120g
    Water
  • 80g
    Sugar
  • 100g
    Jade
  • 140g
    Peanut paste
  • 7g
    Gelatin
  • 400g
    Semi-whipped cream

Heat the cream with the sugar and add the rehydrated gelatin at 60°C.

Stir in the paste and emulsify.

At 30°C add the semi-whipped cream.

Coat the silicone mould with tempered Jade couverture.

Cut out two discs of peanut sponge for each individual dessert and in one of them, empty out the inside and fill with caramel.

Orange painting

Ingredients Preparation
  • 100g
    Cocoa butter
  • 100g
    Ocumare
  • 2g
    Fat soluble orange colouring

Melt the paste and the couverture separately.

Apply the food colouring and emulsify the mix, strain and airbrush at 35°C.

Assembly

Airbrush with orange coloured paint using the velvet technique, with the individual desserts well-chilled and decorate with a little Callebaut® Caramel Filling.

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