Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Used Cacao Barry products

Zéphyr™ Caramel 35%

Zéphyr™ 34%

Cacao powder - Extra Brute - powder - 1 kg bag

Fleur de Cao™ 70%

Plated Dessert

Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Created by

Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 2

Used Cacao Barry products

Zéphyr™ Caramel 35%

Zéphyr™ 34%

Cacao powder - Extra Brute - powder - 1 kg bag

Fleur de Cao™ 70%

Zéphyr™ Caramel Blondie Spongecake

Ingredients	Preparation
300g butter 200g Muscavado sugar 140g sugar	Cream
200g Zéphyr™ Caramel 35%	Add
240g whole egg(s)	Add at intervals
240g weak flour 4g baking powder	Finally, add previously sieved
Spread into 3 cm-high tins. Place in the oven immediately at 170-180ºC with a double tray and double Silpat to prevent the base going too brown. Once cooked, keep in the freezer.

Zéphyr™ Caramel and liquorice panacotta

Ingredients	Preparation
200g water 20g glucose syrup	Boil
10g liquorice extract	Add
1pod(s) vanilla	Infuse
7g gelatin leaves	Filter and put
380g Zéphyr™ Caramel 35%	Pour the mixture, previously melted
310g 35% cream 100g milk	Emulsify and finally add
Cool to 28-30ºC and pour a thin 0.5 cm layer into silicone moulds 12 cm in diameter.

Osmotised pear

Ingredients	Preparation
500g water 250g sugar 250g dextrose	Boil
50g lemon juice	Low the temperature and add
Q.S. Conference-type pears	Peel and cut them into eight
Put the pears into a vacuum bag and add the syrup. Make a 95% vacuum and keep the bag in the fridge.

Pecan nut crunch

Ingredients	Preparation
90g water	Heat
100g sugar 3g pectin	Pour on to
4g salt 65g dextrose 45g honey 75g glucose syrup DE 44	Add
180g butter	Incorporate the butter at intervals, stirring all the time. Cook the mixture at about 110°C.
Cook the mixture at about 110°C.
270g pecan nuts	Stop the cooking and add
Spread on to Silpats and cook at about 160ºC. Cut to the desired shape when they come out of the oven and, when cold, set aside in an airtight container.

Yoghurt rocks

Ingredients	Preparation
175g lemon juice 100g TPT sugar and water 225g water 4g soy lecithin	Mix
Keep in the fridge and after 12-24 hours create a foam using an aerator or mixer. Serve immediately.

Yoghurt ice cream

Ingredients	Preparation
70g powdered milk 1% fat Q.S. water	Mix
100g saccharose sugar 10g Cremodan (stabiliser)	Heat at about 40°C and add
170g atomised glucose 100g dextrose 110g maltodextrine	Continue heating and incorporating the rest of the sugars until it is at a temperature of about 85ºC, stirring all the time.
Cool immediately and leave the base to mature for at least six hours.
1000g full cream yoghurt	Add, before passing the ice-cream through the ice-cream maker. Keep in the freezer.

Yoghurt rocks

Ingredients	Preparation
100g Zéphyr™ 34%	Melt
50g powdered yogurt 40g tapioca maltodextrin	Then mix
Make different sized balls with the mixture. Set aside.

Chocolate sauce

Ingredients	Preparation
80g water 160g 35% cream 100g sugar 60g glucose syrup DE 44	Heat
60g Cacao powder - Extra Brute - powder - 1 kg bag	Add, previously sieved and boil
90g Fleur de Cao™ 70%	Pour on to, strain and set aside

Finishing

Place a strip of chocolate sauce in the middle of the dish.
On one side place half a disc of Zéphyr™ caramel and liquorice pannacotta.
Then add a strip of brownie sponge cake and 5 slices of osmotised pear.
Complete the dish with a quenelle of yoghurt ice-cream, the lemon air, a triangle of pecan nut crunch and some yoghurt rocks.

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