Entremets Abaeis Nicippiformis

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.

Whip up

Melt

Pour

Combine the two mixtures

Whisk

Fold the two mixtures together

Add

Spread 6 mm thick onto a sheet pan.
Bake at 180ºC for 10 minutes in a convection oven.

Dissolve

Add

Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds.
Set in the freezer.

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.

Boil

Then dissolve

Pour over

Emulsify well and cool down to 38°C

Then add

Use immediately.

Boil

Add

Pour over

Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.

Combine and heat to 50°C

Whip immediately or reserve in the fridge.

Assemble the cake upside down in moulds measuring 14 x 20 cm.

Place layers of:

• Haïti Origine Mousse
• Banana and Haïti Vanilla Moelleux
• Haïti Origine Mousse
• Coffee and Alunga™ Jelly
• Haïti Origine Mousse
• Haïti Chocolate Sponge Cake
• Haïti Origine Mousse
• Crumble with Tonka Beans and Coffee

Freeze the cakes. Dip them with Coffee & Haïti Glaze.
Decorate with the butterfly Abaeis nicippiformis. Abaeis nicippiformis is a species of butterfly from the Pieridae family. It is an endemic butterfly from the Neotropical region of Haïti.