Zephyr Turmeric and Black Pepper

Recipe

Created by

Philippe Marand - EEMEA Manager Chocolate Academy™ centres
Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai

Extra Brute Cocoa Tart Dough

ingredients	preparation
112g butter 18g DCP-22EXBRU 75g icing sugar 0.55g salt 47g eggs 19g ground almonds 170g flour 3g Baking powder	Mix together in robot coupe. Roll to 2mm bake at 160°C on Silpain for 12 min. Remove from oven. Bake in exoglass tart ring of size 9cm.

Pistachio Cardamom Rose Sponge

ingredients	preparation
60g egg whites 45g Sugar 26g eggs 50g egg yolks 15g Sugar 5g sieved flour T55 41g ground almonds 2g black cardamom in powder 15g cold melted butter 20g Pistachio paste	Whip egg whites with sugar in another mixer whip egg with egg yolks and sugar. Mix the obth and add flour sieved with ground almond and with black cardamom in powder. Add butter melted cold mixed with pistachio paste. Spread 1cm thickness of sponge in silpat. Bake at 170°C for 10-12 min.

Turmeric & Black Pepper Ganache

ingredients	preparation
2g turmeric powder 6g black pepper 150g cream 50g milk 50g dextrose 20g inverted sugar 10g butter 325g CHW-N34ZEPH	Melt the chocolate to 30°C. Bring to boil the liquid components with butter, dextrose and invert sugar. Pour into Zephyr™ white chooclate. Emulsify.

Mango and Passion Fruit Jelly

ingredients	preparation
39g mango frozen puree 6g passion fruit frozen puree 42g sugar 2g NH pectin 34g glucose 1/2piece(s) Vanilla pod	Bring to boil the glucose with the purees. Add the pectin and sugar mix in a stream into the puree while it is cold. Cook to 55-60 Brix. Pour into a plastic box container and allow to cool overnight. Cut small cubes of 0,5 cm. Use for decoration with a golden leaf.

Tuile Sesame

ingredients	preparation
25g milk 60g butter 20g glucose 5g rose syrup 75g Sugar 1g NH pectin 50g white sesame 25g black sesame	Cook to 104°C and add the sesame. Spread 10g into Silipat round mold 7cm diameter.

Assembly

Cut discs of the sponge (6cm diameter) to place on the baked tart as insert.
Pipe turmeric and black pepper ganache (28g).
Leave to set in the refrigerator for 1 hour.
Pipe a small ball of the ganache and place the Sesame tuile (9,5g) on top.
In the middle place a cube of mango passion jelly (0,5cm)