MATERIAL
Alto del Sol 65% mousse
150g Cacao Barry alto del sol dark chocolate 65%
220g cream 35%
1g gelatine
5g water for the gelatine
250g whipped cream
1. Melt the chocolate at 50ºC.
2. Make the gelatine with the water
3. Heat the cream to 30ºC and mix with the gelatine.
4. Temper the mixture at 38ºC and mix with the whipped cream.
Raw compote of banana and lime
280g banana cubes
140g banana puree
100g white sugar
20g water
20g lime juice
grated zest of ½ a lime ½
7g gelatine
35g water for the gelatine
1. Warm the banana puree with the water and sugar to 35ºC
2. Melt the gelatine, previously hydrated in the water and mix them together.
3. Mix the banana cubes with the lime juice and lime zest.
4. Add everything to the first preparation.
5. Place in 18cm moulds to 130g in weight and put in the freezer.
Gianduja cream and coffee
100g water
5g glucose
6g gelatine
30g water for the gelatine
190g Cacao Barry gianduja
10g Cacao Barry ghana milk chocolate 40%
200g cream 35%
30g Ethiopian coffee
1. Boil the water and infuse the coffee for 10 minutes
2. Melt the Gianduja and the chocolate. Strain the coffee infusion and warm to 50ºC,
3. Add the glucose and the previously hydrated gelatine.
4. Pour this over the Gianduja and mix using a hand-held blender.
5. Place the mixture in 18cm moulds to 120g in weight and put in the freezer.
Mascarpone Cream and Vanilla Tahiti
250g mascarpone cheese
60g invert sugar
1g gelatine
5g water for the gelatine
½ Tahitian vanilla pod
1. Mix the cheese with the vanilla.
2. Warm the cheese in the microwave at 30ºC.
3. Melt the gelatine and mix with the invert sugar, then add everything to the mascarpone mix
4. Place in 18cm moulds to 120g in weight and put in the freezer.
Vanilla Tahiti toffee and Fleur de sel
200g cream 35%
170g sugar
30g glucose
40g butter
1 Tahitian vanilla pod
1g fleur de sel
1. Boil the cream with the vanilla pod and the butter.
2. Caramelize the sugar to make a light-coloured caramel and gradually add the cream, stirring all the time.
3. Lastly, add the previously hydrated gelatine and the Fleur de sel. Place in an icing bag.
Lime soft cream
100g lime skins
100g sugar
150g glucose
65g lime juice
50g butter
3g pectin NH
1. Blanch the lime skins three times in cold water; on the third time, cook for 25 minutes.
2. Wash the lime skins in cold water and chop all the other ingredients (except for the butter) in the food processor.
3. When everything is finely chopped, pass through a strainer and bring to the boil in a saucepan.
4. Mix with the butter using a hand-held blender. Place in the fridge.
Pecan Nut crunch
250g pecan nut praline 60/40
125g Cacap Barry Ghana milk chocolate 40%
76g pailleté feuilletine
150g caramelized pecan nuts
50g clarified butter
2g fleur de sel
1. Melt the chocolate with the butter, mix with the praline and add the other ingredients
2. Spread over the chocolate sponge to 3mm in thickness.
Pecan Daquoisse
410g egg white
160g white sugar
150g powdered sugar
300g powdered pecan nuts
80g flour
1. Whisk the egg whites with the sugar, then mix the powdered ingredients and sieve them. 2. Once the egg whites are standing in stiff peaks, add the dry ingredients and mix together 3. Spread on a baking tray to 1cm thickness and bake for 9 minutes at 200ºC
Saint Domingue sponge /without flour
200g egg whites
50g sugar
80g egg yolks
175g Saint Domingue chocolate 70%
90g butter
1. Melt the chocolate with the butter, whisk the egg yolks with the sugar and add to the chocolate and butter mix.
2. Whisk the egg whites to stiff peaks and carefully fold in the first mixture.
3. Spread on a Silpat baking tray to 0.88mm in thickness.
4. Bake for 5 minutes at 170ºC and cut to a diameter of 18cm. Set aside.