A dream of heaven

Praline cream and zesty orange marmalade combination gives a smooth melt in the mouth and my idea is to enhance the sweet and nutty flavor from amaranth seed to chocolate. Endless enjoy by the crispness of the savory cookie" your meaning / inspiration behind the creation’

Recipe

Created by

Dilip Kumara - Chef

Chickpea base Chocolate sponge

ingredients	preparation
40g unsweetened soya milk 40g coconut puree 30g CHD-P64EBPU	Mix
50g chickpea cooked	Add
25g ground almonds 15g White rice flour 15g brown rice flour 2g DCP-22SP 32g Coconut sugar 1g baking powder	Then
Mix all the dry ingredients together. In thermomixer add soy milk, coconut puree and melted EXTRA BITTER GUAYAQUIL mix it well then add chickpea. Finally fold it in dry in dry ingredient. Bake it 180 degree 7 to 8 minute

Orange marmalade

ingredients	preparation
81g Fresh Orange	Boil
6g glucose syrup 14g trimoline 18g demerara sugar 1g pectin NH 60g orange juice	Add
Boil the fresh oranges 3 times to get the rid of bitterness. Blend the oranges to make a fine paste. In a sauce pan add rest of the ingrédient and oranges and give a boil and remove from flame. Transfer into container, Store it in chiller.

Chocolate Ganache

ingredients	preparation
80g unsweetened soya milk	Boil
80g CHD-S65INAY 5g CB	Add
Boil soy milk. Add it on INAYA and cacao butter mixture and blend it well. Transfer it into container and store it in room temperature.

Caramelized Amaranth

ingredients	preparation
15g puffed amaranth	Roast
5g maple syrup	Add
Saucepan take maple syrup cook it well add puffed amaranath and caramlised it till achieve golden color. Pour it back on silpat and store it dry temperature in a sealed container.

Praline Cream

ingredients	preparation
45g PNP 0.4g salt 12g Muscovado sugar 125g soya milk 0.4g Vanilla pod 1g agar agar	Mix
27ml water	Add
In a sauce pan add soya milk, agar agar, muscavado sugar, vanilla pod, salt and praline paste make a gel stain after mixing. Use thermo mix to to mix all gel to obtain smooth texture. Adjust with water if nessarily.

Raspberry and Beetroot cookies

ingredients	preparation
78g Almond crushed 20g Coconut flakes 52g powdered sugar 5g Maltosec 3g salt 13g Dehydrated beetroot powder	Mix
Mix all in ingredient together in thermomix and transfer it into bowl and mix with by hand adding water into it. Rest the dough and sheet it at 2 no on dough sheeter. Cut it in 60mm circle and bake it at 140 degree for 5-6 min.

Coverture Glaze

ingredients	preparation
144g CHD-P64EBPU 60g CB 12g grape seed oil 15g puffed amaranth 24g Praline Paste	Mix
Mix all in ingredient together. Use at 30 – 31 degree