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Cold roasted café crème
Ingredients:
- Plantation No title found for : 1654 uken Madagascar
- Cocoa powder Plein Arôme
Coffee ice cream
| Preparation | Ingredients |
| Mix all the ingredients in together | 1275 g sugar
270 g coffee cream 3 litres mineral water 3 green cardamom seeds |
| Bring to the boil | |
| Leave to cool | |
| Turbo whisk |
Note : It is recommendable to turbo whisk when serving.
Hazelnut sponge cake and chocolate chips
| Preparation | Ingredients |
| Whisk with the beater | 300 g egg white
100 g black muscovado sugar |
| Folding in | 250 g candy glass
225 g hazelnut flour (both sifted) |
| And finally | 100 g of the thickly chopped dark couverture Madirofolo Madagascar |
| Line the mould | |
| Cook at 160°C with low ventilator for approximately 20 minutes |
Whisky ice drink (slush puppy)
| Preparation | Ingredients |
| Mix everything together | 1500 g mineral water
300 g sugar 210 g whisky 3 soaked and melted gelatine sheets |
| Freeze | |
| When removing from the freezer, grate with a grater |
Cocoa bomb
| Preparation | Ingredients |
| Mix | 200 g sugar
30 g cocoa powder Plein Arôme |
| Add
And then |
100 g melted butter
75 g egg white |
| Mix in well | |
| Leave for 24 hours | |
| After 24 hours, spread flat out on a silpat like any other flat biscuit | |
| And then bake |
Tapioca topping
| Preparation | Ingredients |
| Bring | 2 litres of water to the boil |
| Add | 400 g tapioca, maintaining a low heat and stirring constantly until the tapioca is done (when the whole ball is transparent) |
| Mash up into a uniform mass | |
| Pass through a chinois strainer | |
| Add | 20 g gold powder
300 g icing sugar |
| Mix well | |
| Set aside for use later |
Dish presentation
Cut the sponge into 4x2 and 0.5 cm thick rectangles and place in the bottom of the deep dish. Paint the edge of the dish with a rounded brush, thickening outwards and towards the edge of the dish. Move across horizontally, sprinkling the sponge cake in a fine line from one side of the dish to the other. On each side of the sponge, place a triangular half of the white truffle bonbon, place a small quenelle of coffee ice on top of the sponge and leaning on its side, the cocoa comb and whisky slush.