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Makes 24 pieces.
Recipe Step by Step
310 g Heavy cream 35%
310 g Whole milk
130 g Egg yolks
65 g Sugar
750 g Crème anglaise
290 g NYANGBO 68%
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator
80 g European-style butter 84%
80 g Brown sugar
80 g All-purpose flour
80 g Extra-fine blanched almond powder
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
NOUGATINE WITH OABIKA COCOA NIBS
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
OABIKA PACOJET SORBET
700 g Mineral water
300 g OABIKA
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
100 g OABIKA
20 g Mineral water
340 g Sugar
110 g Glucose DE35/40
46 g OABIKA
46 g Mineral water
18 g Sodium bicarbonate
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
TURNIP AND OABIKA COMPOTE
1000 g Turnip
130 g Mineral water
150 g OABIKA
A pinch of Maldon salt
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.
Assembly and finishing
In the center of the plate, place a ring of 8cm in diameter.
Arrange the crémeux, cover with the streusel and Maldon salt.
Pipe the turnip compote on top of the streusel.
Add the strips of nougatine with nibs on the top.
Add a generous quenelle of OABIKA sorbet.
Place a few pieces of Oabikomb on top of the quenelle.
Lastly, add a small amount of OABIKA sauce on the side of the dessert.