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Makes 15 plated desserts.
Recipe Step by Step
COCOA NIB BRETON SHORTBREAD
80g Egg yolks
160g Sugar
160g Butter (84% fat)
7.5g Baking powder
2g Fine salt
225g Groats
40g COCOA NIBS
674.5g Total
Whisk the egg yolks and sugar.
Mix using a paddle attachment in a stand mixer and add the creamed butter, followed by the remaining dry ingredients.
Spread out to a depth of 2mm between 2 sheets of dipping paper and set aside.
NAMELAKA DULCEY
500 g Namelaka Dulcey
CARAMEL AND DULCEY CRÉMEUX
415 g Caramel and DULCEY crémeux
PEACH AND HIBISCUS INFUSION
300g 100% Montrouge and Patty white peach purée
12g Dried hibiscus flowers
312g Total
Leave to rest for 6 hours and filter.
PEACH COMPOTE
200g Peach and hibiscus infusion
50g Sugar
5g Pectin NH
200g Diced yellow peaches
455g Total
Sprinkle it onto the peach infusion and cook at 185°F (85°C).
Pour it out onto a tray and leave to set.
Use a whisk to break up the compote and add the diced yellow peach.
MOUSSE WITH ALMOND PASTE FROM PROVENCE
480 g Mousse with almond paste from provence
MUSCOVADO SUGAR ICE CREAM
58g Dry skimmed milk
291g Muscovado sugar
81g Dextrose
29g Maltodextrin
6.5g Organic Procrema 5
1.3g Fine salt
1197g Whole milk
336g Heavy cream 36%
1999.8g Total
Heat the milk and cream mixture to 105°F (40°C) and sift on the dry mix.
Thoroughly combine the two using an immersion blender.
Pasteurize at 185°F (85°C) and leave to cool gradually to 40°F (4°C).
Let the mixture rest at 40°F (4°C) for 6 hours.
Mix again with a stand mixer before churning.
Once the mixture is churned, store your ice cream at 10°F (-12°C).
CRUNCHY DULCEY ICING
300g BLOND DULCEY 35%
200g COCOA BUTTER
500g Total
Use at 95°F (35°C).
Assembly and finishing
As needed Whole raw almonds
As needed RASPBERRY INSPIRATION
Preparation:
Make the cocoa nib Breton shortbread and store it at -1°F (-18°C). Make the DULCEY namelaka and pour it into Pavoni PX4313 molds.
Leave to set then freeze.
Make the caramel crémeux, then pour it into Pavoni PX4313 molds. Leave to set then freeze.
Make the Provencal almond paste mousse. Pour it into Pavoni AF003 molds and freeze.
Make the muscovado ice cream and store at -1°F (-18°C).
Make the peach and hibiscus compote and store it at 40°F (4°C).
Cut the cocoa nib Breton shortbread into a 12cm-long stylized “s” shape. Bake at 300°F (150°C) on a tray lined with a micro-perforated mat for 12 minutes.
Use a zester to grate the almonds.
Turn out the almond paste mousse, then roll it in the almond flour.
Turn out the caramel crémeux and coat it with crunchy DULCEY glaze. Turn out the DULCEY namelaka.
Plating:
Place the Provencal almond mousse in the middle of the S-shaped shortbread, then put a namelaka sphere on each side and, finally, a couple of caramel crémeux spheres. Place on a plate. Use a 6.5cm cutter to arrange the peach compote on the side of the plate. Put a quenelle of muscovado ice cream on the peach compote. Finish off by sprinkling on some pre-set slivers of RASPBERRY INSPIRATION.