Zéphyr™ and Citrus Complicity
Recipe
Almond-Hazelnut Dacquoise
| ingredients | preparation |
|---|---|
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Sift |
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Whip |
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Add while whipping |
Bake at 170°C (338°F) for 25 min. |
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Cool down and spread a layer of Pralin Feuilletine™ |
Madirofolo Chocolate Mousse
| ingredients | preparation |
|---|---|
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Mix |
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Cook at 123°C (253.4°F) |
Pour on the egg yolks and eggs mix and cool down. |
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At 45°C (113°F), add |
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Then add |
Yuzu crémeux
| ingredients | preparation |
|---|---|
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Cook in a bain-marie, at 84°C (183.2°F) |
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Add progressively |
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Then add |
Cast in round silicone moulds (1,5 cm thick, 5 cm Ø) and freeze. |
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Ghana Mousse
| ingredients | preparation |
|---|---|
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Bring to a boil |
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Cool down and pour over |
Mix and let it set for 24h in a cooler. |
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Zéphyr™ White Chocolate Ice Cream
| ingredients | preparation |
|---|---|
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Cook |
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Add |
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Cook at 85°C (185°F). Then pour over |
Mix and let it mature for 24h in a cooler in a Paco Jet bowl. |
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Plating
| ingredients | preparation |
|---|---|
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Put the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust |
Decorate the entremets base with mandarin segments and pansy flower. |
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Assembly
| ingredients | preparation |
|---|---|
In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise. |
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Spray Barry Glace at 40°C (104°F) to get a velvety effect |