A day at the beach
Canadian summers are notoriously short, and we make the most of the couple months we get by spending as much time as we can outside. My friends and I especially enjoy beach days, accompanied by BBQs, drinks, fresh fruits and a lot of fun in the sun and surf. This dessert is a nod to those lazy summer days, mixed in with the nostalgic childhood excitement of building sandcastles. To me, beaches have always signified making memories with close friends and family, making this great for a shareable dessert. Another great memory is also hunting for the most unique sea shells I could find, building a collection to envy. That, along with all the positive impacts snails have on soil composition and adding nutrients to the soil, prompted me to use a snail shell as my inspiration for the mona lisa 3d mold.
Recipe
Apricot Gelee
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Soak the gelatin leaves Bring Apricot puree, sugar and agar agar to a boil Add gelatin and whisk Fold in the diced fresh apricots and let it set on a tray |
Earl grey cremeux
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Make a custard. Whisk in the gelatin Pour over the chocolate and emulsify |
Hazelnut Financier
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Mix dry ingredients Beat with paddle, eggs, yolks, sugar, almond and hazelnut flour Fold in the flour and baking powder Finish with melted butter Bake at 180C for 15-20 minutes |
Alunga milk chocolate mousse
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Make a custard. Whisk the gelatin Pour over the chocolate Fold in whipped cream at 35C |
Apricot sauce
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Bring everything to a boil Let it set Blend it to a smooth sauce |
Sand Spray
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Melt the chocolate and cocoa butter down to 45C |
Feuilletine crunch
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Mix everything Spread onto the financiers Cacao Barry alunga 41% milk couverture, melted at 40C
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Assembly and finishing
In the mold, pipe in the mousse, place the apricot gelee on the mousse. Add final layer of hazelnut financier Freeze. Unmold and spray with sand spray Fill the mona lisa 3D shell on each side with the earl grey cremeux and apricot sauce.
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