As Time Goes By...

Made with Taïnori 64%

Serves 25

6 steps

Recipe Step by Step


Moist Taïnori Cake

140g dry butter 84%
295g TAINORI 64%
255g egg whites
140g caster sugar
130g egg yolks
45g cake flour

Melt the couverture with the butter. Meanwhile, whip the egg whites with the sugar. Add the egg yolks to the first mixture at 50-55°C. Add a little of the whipped egg whites to let the mixture down a little. Then fold in the remaining egg whites with a rubber spatula and add the sifted flour. Bake in a fan oven at 180°C (356°F).

Mango Saffron Sorbet

130g water
2g whole saffron
30g atomized glucose
40g caster sugar
1g sorbet stabilizer
200g mango pulp

Heat the water in a saucepan to 40°C (104°F) and infuse with the saffron. Add the atomized glucose, sugar and stabilizer mixed with a small amount of the caster sugar. Bring to the boil. Chill the mixture rapidly to 4°C (39.2°F) and then set aside in the refrigerator for 12 hours. Before churning, blend the mango pulp with the syrup. Blend and churn.

Basic Custard

180g whipping cream 35% fat
180g whole milk
70g egg yolks
35g sugar

Mix the egg yolks with the sugar without whitening. Bring the cream and milk to the boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183.2 – 185°F), strain and use immediately.

Taïnori 64% Crémeux

430g custard
200g TAINORI 64%

Take the hot, strained custard and use a rubber spatula to mix with the chopped or melted chocolate blending to create a glossy mixture with a certain elasticity. Blend to perfect the emulsion, taking care not to incorporate any air and working at 35-45°C (95-113°F). This technique guarantees a smooth preparation, even after thawing.

Mango Marmalade

235g mango
120g mango pulp
25g soft brown sugar

Cut the mangos into 1 cm cubes. Bring the mango pulp to the boil and add the brown sugar. Add the mango and bring to the boil. Set aside in the fridge.

Mango Sauce

70g caster sugar
5g pectin NH
310g mango pulp
55g mineral water
15g lemon juice

Mix the caster sugar with the pectin NH. Heat the pulp and the water to around 40°C (104°F) and then add the sugar mixed with the pectin. Bring to the boil. Add the lemon juice and set aside in the fridge.

Assembly and finishing

Blend and pour a 4mm thick layer of Mango Sauce into a 34 x 34 cm frame. Blast freeze. Cut out 1.5 x 20 cm strips of frozen sauce and set aside again in the refrigerator in the freezer. Spread around 1kg of cake mix in a 30 x 40 cm frame and bake at 180°C (356°F) for around 17 minutes. When cool, cut into 12 x 12.5 cm strips.
Use a comb or a brush and some yellow cocoa butter to make stripes on some neutral transfer sheets. When set, brush with sparkling gold powder. Temper some dark chocolate couverture and pour a little on a transfer sheet. Immediately cover with a second transfer sheet. Roll out with a rolling pin and smooth the couverture, pushing it out to the edges. Before it sets completely, use a knife to cut out 18 x 3 cm rectangles. Churn the Mango Saffron Sorbet. Arrange a strip of frozen Mango Sauce on a plate. Use a piping bag with the corner cut at an angle to randomly pipe 25 g of Taïnori Crémeux on a strip of Moist Cake and arrange it parallel to the sauce on the plate. Use a little Crémeux to stick a chocolate decoration on either side of the dessert and arrange 15 g of Mango Marmalade on top. To finish, place a quenelle of Mango Sorbet on one end of the dessert and serve immediately. NOTE : Before adding the Mango sorbet, check that the Mango sauce has thawed.