
Entremets Abaeis Nicippiformis

Crumble with Tonka Beans and Coffee
Ingredients | Preparation |
---|---|
| Mix and then bake at 160°C |
| For each 200g crumble add and mix. |
Combine and then spread a 5 mm thick layer on the bottom of each 12 x 18 cm mould. |
Haïti Chocolate Sponge Cake
Ingredients | Preparation |
---|---|
| Whip up |
| Melt |
| Pour |
Combine the two mixtures | |
| Whisk |
Fold the two mixtures together | |
| Add |
Spread 6 mm thick onto a sheet pan. |
Coffee and Alunga™ Jelly
Ingredients | Preparation |
---|---|
| Dissolve |
| Add |
Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds. |
Banana and Haïti Vanilla Moelleux
Ingredients | Preparation |
---|---|
| Boil |
| Infuse |
| Dissolve in the cream |
| Add |
Allow the mixture to cool to 20°C | |
| Add |
Add a 1 cm layer of moelleux to moulds measuring 12x18 cm. | |
| Add |
Set in the freezer. |
Haïti Origine Mousse
Ingredients | Preparation |
---|---|
| Boil |
| Then dissolve |
| Pour over |
Emulsify well and cool down to 38°C | |
| Then add |
Use immediately. |
Coffee Chocolate Glaze
Ingredients | Preparation |
---|---|
| Boil |
| Add |
| Pour over |
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts. |
Meringue 2 x 3 recipe
Ingredients | Preparation |
---|---|
| Combine and heat to 50°C |
Whip immediately or reserve in the fridge. |
Assembly
Assemble the cake upside down in moulds measuring 14 x 20 cm. Place layers of:
Freeze the cakes. Dip them with Coffee & Haïti Glaze. |