Victoria Amazonica

Soften the vegan butter and add the icing sugar.

Once obtained a homogeneous masse add the flour, cocoa powder and corn starch.

Last add the water.

Roll out in between two guitar sheets at 2 mm and freeze.

Cut rings of 8 cm.

Bake on a airmat for 10 minutes at 150°C.

Heat up the segment and the puree till 40°C.

Premix the sugar and the pectin NH and add to the pan.

Bring all together to boil and set aside to cool down before plating.

Blend and rest for 12h.

Whip both together till a strong meringue.

Heat up the Rice milk to 40°C add pectine and agar and bring to boil.

Make a ganache with the chocolate, once this is at 25°C mix gently with the vegan meringue.

Pipe into the mould SF277. In the middle add 15 g bergamot marmalade and close with the mousse.

Freeze.

Once hard frozen demould and spray with a 50% chocolate - 50% cocoa butter mixture and place on top often sablé.

Soften the butter and add the icing sugar.

Blend the water together with the xantane with the help of a handblender.

Add first the flour and corn starch to the butter.

Followed by the water mixture.

Colour one part green with natural colouring, and place this first in the siliconen mat nice an thin, freeze.

Colour the second part slight purple with natural colouring and spread this thinly out on top of the green tile dough.

Bake for 8 minutes at 150°C and shape directly when straight out of the oven.

Store in an air tight box till plating.

Premix the pectin with the sugar.

Heat up the puree, vanilla and sugar till 40°C, add the pre-mixture of the pectine and sugar.

Cook till 108°C, set aside to cool down.

Mix and place in a piping bag.

Heat up the infusion and pour on top the Evocao™ WholeFruit Chocolate, blend till a smooth ganache.

Blend in the vegan butter, followed by the mixed dry ingredients.

Let it rest for minimum 12h before whipping.

Whip and place in a piping bag with a plain noozle.

Soften the butter and add the coconut sugar.

Followed by all dry ingredients.

Last add the water and stop mixing once obtained a small crumble (or freeze and grate the crumble).

Place the crumble on top of the sable dough cut 6 cm rounds.

Bake at 150°C for 10 minutes.

Heat up the infusion with the stabiliser and dextrose and bring to boil.

Pour over the chocolate and blend.

Place into a paco jet bowl and freeze.

1. Place the sprayed mousse on top of the plate.
2. Pipe the whipped ganache in spiral shape on top of the mousse.
3. In the middle pipe the bergamot jelly.
4. Cover with the crumble.
5. At the moment of serving plate a quenelle of the chocolate ice
cream on top.
6. And cover with the tuile.