Individual peanut dessert
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.
Peanut sponge cake
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.
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.
Melt the paste and the couverture separately.
Apply the food colouring and emulsify the mix, strain and airbrush at 35°C.
Airbrush with orange coloured paint using the velvet technique, with the individual desserts well-chilled and decorate with a little Callebaut® Caramel Filling.