Au coeur de la forêt - Heart of the forest
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Chocolate crumble
Ground almonds 141 g
Butter 116 g
Sugar 75 g
Brown sugar 60 g
Flour 100 g
Cocoa powder 30g
Salt 4.5 g
Vanilla bean 1
Lime zest 17 g
Mix together and bake at 150°C for 20mins
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Sorbet mandarine
Water 75 g
Dextrose 15 g
Powdered glucose 30 g
Sugar 155 g
Stabilisator 3 g
Orange zest
Mandarine juice
Lemon juice
Heat the water, dextrose, glucose, sugar and stabilsator
Add the rest of the ingredients and freeze -
Chocolate mousse 'Alto et Sol'
Milk 87 g
Cream 96 g
Glucose 92 g
Dark chocolate Alto et Sol 224 g
Dark chocolate Saint Domingo 52 g
Whipped cream 35% 250 g
Egg whites 65 g
Glucose 100 gBoil the milk, cream and glucose then add the softened gelatine
Pour over chocolates and mix well
When cooled add the whipped cream in three times then the meringue -
Chocolate cream
Milk 200 g
Cream 100 g
Sugar 46 g
Cornflour 10 g
Poudre à crème 10 g
Egg yolks 40 g
Dark chocolate Sao Thomé 58 g
Butter 42 gBoil the milk, cream and sugar together and pour over the egg yolks already mixed with the cornflour and poudre à crème
Make a crème patisserie then add the chocolates and butter -
Chocolate sorbet
Milk 390 g
Sugar 34 g
Milk powder 16 g
Stabilisator 2 g
Dextrose 27 g
Dark chocolate Sao Thomé 82 g
Milk chocolate Arriba 36 gMix together and freeze
Turbine in Pacojet and then place into small sphere moulds -
Nougatine chocolate
Isomalt 400 g
Crumble chocolate powder 200 gCook isomalt to 165°C, then add the powder and mix well
Pour on to silplat and make forms -
Espuma kalamansi
Kalamansi puree 190 g
Mango puree 60 g
Sugar 62 g
Proespuma 26 g
Lecithine 2 g
Cream 200 gMix all together, put into siphon
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Cremeux passionfruit
Passionfruit puree 120 g
Mango puree 36 g
Almond Milk 18 g
Eggs yolks 120 g
Sugar 130 g
Gelatine leaves 2 g
Butter 110 gBoil together the purees with the almond milk then pour over egg yolks already mixed with sugar
Make an anglaise then add gelatine and then cool
Add butter at 40°C -
Sponge cake
Egg whites 150 g
Egg yolks 80 g
Pistachio powder 54 g
Flour 65 g
Sugar 50 g
Honey 32 g
Lemon zest 4 g
1/2 Vanilla bean
Fine salt 0.7 gMix all together, strain into siphon
Add gas canisters then cook in microwave -
Crunchy massepain
Massepain 66% 100 g
Dark chocolate Saint Domingo 22 g
Caramelised almonds 65 gWarm the chocolate and mix with the massepain
Add the almonds and grind coarsely -
Sauce chocolate
Milk 125 g
Cream 34 g
Sugar 44 g
Cocoa powder 24 g
Butter 42 g
Chocolate Madirofolo 56 g
1 Tonka bean
Vanilla 1/2Boil milk with sugar, vanilla and tonka bean
Leave to infuse then add rest of ingredients
