Splash
Chocolate mousse and chocolate ganache gives a smooth melt in the mouth and my idea is to enhance the sweet and creamy flavor from chocolate and Chantilly. Endlessly enjoyed by crispy cookies.
Recipe
Chocolate sponge
| ingredients | preparation |
|---|---|
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Whip almond powder together with the first muscovado sugar egg yolk and whole egg Melt butter and chocolate Whip egg white with second muscovado sugar, salt and acid Fold the egg white into the almond mix Fold in flour mix Add the warm chocolate –butter mix Spread in 4040 frame Bake 8 min in oven at 180℃ |
Chocolate cookie
| ingredients | preparation |
|---|---|
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Mix together all the ingredients. Separate between two guitar sheets 2mm.cut the 6.5mm round shape. Bake at 180℃ between two silpat 7 to 8 minute. |
Fresh banana
| ingredients | preparation |
|---|---|
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Cut the banana small dice Mix with ascorbic acid |
Chocolate mousse
| ingredients | preparation |
|---|---|
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Boil milk and carob gum, pour over the chocolate, soaked gelatin and mix Add salt and acid to egg whites Whip with a syrup cook to 110℃ While still warm, fold stiff whites into chocolate base. Fold in to the chocolate base |
Chocolate ganache
| ingredients | preparation |
|---|---|
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Boil the milk and cream, add to rest of ingredients and mix with the hand blender |
Mascarpone Chantilly
| ingredients | preparation |
|---|---|
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Warm milk and Lemon zest. add couverture and mix. Mix mascarpone and some liquid cream and add remaining cream. Leave to cool 5℃. Whipped before application. |
Assembly and finishing
Place the round shape of cake on the cookie Cover with the chocolate belt surrounding it. Pipe the mascarpone Chantilly on top of the center and stamp with the frozen design stamping for splash. |