Jaggery
Cercle V

Jaggery

Made with Blond® Dulcey 35%

An original recipe by Franco Ascari

8 steps

Makes 15 plated desserts.

Recipe Step by Step

Step01

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

Grind the COCOA NIBS into a powder.
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.
Step02

NAMELAKA DULCEY

500 g Namelaka Dulcey

Find it on essentiels.valrhona.com
Step03

CARAMEL AND DULCEY CRÉMEUX

415 g Caramel and DULCEY crémeux

Find it on essentiels.valrhona.com
Step04

PEACH AND HIBISCUS INFUSION

300g 100% Montrouge and Patty white peach purée
12g Dried hibiscus flowers
312g Total

Mix the peach purée and hibiscus flowers, then seal them in a vacuum-packed bag.
Leave to rest for 6 hours and filter.
Step05

PEACH COMPOTE

200g Peach and hibiscus infusion
50g Sugar
5g Pectin NH
200g Diced yellow peaches
455g Total

Mix the pectin NH and sugar.
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.
Step06

MOUSSE WITH ALMOND PASTE FROM PROVENCE

480 g Mousse with almond paste from provence

Find it on essentiels.valrhona.com
Step07

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

Mix together the dry ingredients.
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).
Step08

CRUNCHY DULCEY ICING

300g BLOND DULCEY 35%
200g COCOA BUTTER
500g Total

Melt the chocolate and COCOA BUTTER separately.
Use at 95°F (35°C).

Assembly and finishing

Jaggery

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.

Meet the Chef

valrhona.com-portraits-chefs-franco-ascari
Pastry Chef Trainer - Italy at Europe

Franco Ascari

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