New forêt vert

New forêt vert

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Recipe components

Used Cacao Barry products

Almond crumble

IngredientsPreparation
  • 150g
    demerara sugar
  • 150g
    butter
  • 150g
    almond powder
  • 150g
    all-purpose flour
  • 1pinch
    salt

Cut the cold butter into small cubes.
Add all the ingredients to a paddle mixer and mix until a sandy texture is obtained.
Store in the fridge covered with plastic film until use.

Cereal crunch

IngredientsPreparation

Melt the white chocolate and mix with the almond paste.
Add the cereals and crumble until a loose dough is obtained.
Spoon into moulds and store in the fridge.

Griotte cherry jelly

IngredientsPreparation
  • 200g
    griotte cherry purée
  • 4g
    gelatin leaves
  • 25g
    water

Heat a section of the purée. 
Add the gelatine sheets and finally incorporate the remaining purée.
Pour 6 g into a 3 cm diameter disc.

Kirsch cream mousse

IngredientsPreparation
  • 500g
    whipping 35% cream
  • 100g
    sugar
  • 32g
    corn starch
  • 2piece(s)
    vanilla bean
  • 16g
    gelatin leaves
  • 96g
    Kirsch
  • 800g
    35% cream (whipped 2/3)

Mix the cream with the corn starch and sugar, heat to approximately 85°C and infuse with the vanilla pod for a few minutes.
Add the gelatine sheets and Kirsch.
When the base is around 30°C, incorporate the semi-whipped cream.

Green tea microwave sponge

IngredientsPreparation
  • 110g
    confectioner's sugar
  • 80g
    almond powder
  • 170g
    egg white
  • 40g
    egg yolks
  • 30g
    sunflower oil
  • 40g
    all-purpose flour
  • 5g
    Matcha tea
  • 2g
    salt

Blend all the ingredients together with a hand blender and strain.
Pour into a siphon with 3 charges, shake vigorously.
Pipe into plastic glasses with 3 holes in the lower corner of the glass.
Cook in the microwave at 900W for approximately 40 seconds.

White chocolate and green tea sheets

IngredientsPreparation

Melt the white chocolate at around 40/45°C.
Add the green tea powder, mix and temper correctly.
Spread out and cut into thin sheets of 14 x 6 cm for the interior and 7 x 7 cm for the decoration.
Create thin shavings for decorating the cake.

Green tea glaze

IngredientsPreparation
  • 300g
    water
  • 20g
    Matcha tea
  • 250g
    sugar
  • 350g
    glucose syrup DE 44
  • 200g
    sweetened concentrated milk
  • 26g
    gelatin leaves
  • 80piece(s)
    white colourant powder

Add the powdered milk to the water, boil with the sugar and glucose syrup.
Add the condensed milk and gelatine sheets.
Pour over the couverture.
Emulsify well and strain.
Keep cold and use at 40°C over frozen desserts.

Assembly

IngredientsPreparation
  • Q.S.
    Matcha tea
  • Q.S.
    silver powder
  • Q.S.
    fresh herb sprouts and/or microgreens

Once baked, mix the crumble with the cereals, chocolate and almond paste.
Spoon into the base of 6 cm half sphere moulds and leave to crystallise.
Prepare the kirsch cream mousse and fill the base moulds.
Create the top by filling the globe mould and alternating the Griotte cherry jelly and two green tea sheets.
Freeze and once frozen, spray the base with white chocolate and glaze the top with the green tea glaze.
Decorate with a green tea and chocolate sheet, green tea sponge and fresh shoots.