Zéphyr™ and Citrus Complicity

Zéphyr™ and Citrus Complicity

Almond-Hazelnut Dacquoise

IngredientsPreparation
  • 105g
    almond powder
  • 105g
    hazelnut powder

Sift

  • 230g
    egg white

Whip

  • 75g
    sugar

Add while whipping

Bake at 170°C (338°F) for 25 min.

Cool down and spread a layer of Pralin Feuilletine™

Madirofolo Chocolate Mousse

IngredientsPreparation
  • 200g
    egg yolks
  • 200g
    whole egg(s)

Mix

  • 340g
    sugar

Cook at 123°C (253.4°F)

Pour on the egg yolks and eggs mix and cool down.

At 45°C (113°F), add

  • 840g
    smooth double cream

Then add

Ghana Mousse

IngredientsPreparation
  • 600g
    cream

Bring to a boil

Cool down and pour over

Mix and let it set for 24h in a cooler.
Whip before using.

Plating

IngredientsPreparation

Put the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust

Decorate the entremets base with mandarin segments and pansy flower.
Next to the dessert, shape a Zéphyr™ ice-cream quenelle.

Assembly

IngredientsPreparation

In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise.
Pipe the Madirofolo chocolate mousse (2/3) and cover with a thin chocolate couverture disk (5 cm Ø).
Then add Ghana mousse, insert a Yuzu crémeux and smooth with Ghana mousse.
Cool down in a freezer.

Spray Barry Glace at 40°C (104°F) to get a velvety effect