Victoria Amazonica

Level:
Medium
Makes:
10 plated desserts
To stay as close as possible to nature and the origine of the flavours Chef Marike Van Beurden choose to go fully plantbased on this dessert, to bring out the intense cacao flavours even more. After tasting Evocao™ WholeFruit Chocolate for the first time, her mind told her straight away to pair it with one of her preferred flavours Elderflower, infusion made with freshly picked flowers in the forest behind Barcelona, and the intense flavour of Bergamot makes for me the perfect flavour pairing.
Shelf life:
1 day maximum
Conservation:
Not possible

Vegan chocolate Sablé

Used products: Vegan chocolate Sablé

  • 100 g
    vegan butter
  • 80 g
    icing sugar

Preparation: Vegan chocolate Sablé

Soften the vegan butter and add the icing sugar.

Used products: Vegan chocolate Sablé

  • 210 g
    All purpose flour
  • 20 g
    NCP-10NATFR
  • 20 g
    Cornstarch

Preparation: Vegan chocolate Sablé

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

Used products: Vegan chocolate Sablé

  • 40 g
    Water

Preparation: Vegan chocolate Sablé

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.

Bergamot Marmelade

Used products: Bergamot Marmelade

  • 200 g
    Bergamot segments
  • 50 g
    Bergamot juice

Preparation: Bergamot Marmelade

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

Used products: Bergamot Marmelade

  • 25 g
    sugar
  • 3 g
    Pectine NH

Preparation: Bergamot Marmelade

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.

Evocao & Elderflower Vegan mousse

Used products: Evocao & Elderflower Vegan mousse

  • 500 g
    water
  • 30 g
    Pea Protein
  • 3 g
    Guar Gum
  • 0.5 g
    xantane

Preparation: Evocao & Elderflower Vegan mousse

Blend and rest for 12h.

Used products: Evocao & Elderflower Vegan mousse

  • 300 g
    Base Meringue
  • 50 g
    Inulina

Preparation: Evocao & Elderflower Vegan mousse

Whip both together till a strong meringue.

Used products: Evocao & Elderflower Vegan mousse

  • 200 g
    rice milk
  • 1 g
    Pectine LM
  • 0.8 g
    agar

Preparation: Evocao & Elderflower Vegan mousse

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

Used products: Evocao & Elderflower Vegan mousse

  • 200 g
    CWD-Q1EVOC

Preparation: Evocao & Elderflower Vegan mousse

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.

Vegan Tuile

Used products: Vegan Tuile

  • 100 g
    vegan butter
  • 100 g
    icing sugar

Preparation: Vegan Tuile

Soften the butter and add the icing sugar.

Used products: Vegan Tuile

  • 80 g
    water
  • 0.2 g
    xantane

Preparation: Vegan Tuile

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

Used products: Vegan Tuile

  • 8 g
    corn starch
  • 100 g
    All purpose flour

Preparation: Vegan Tuile

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.

Bergamot Jelly

Used products: Bergamot Jelly

  • 3 g
    Pectine jaune
  • 45 g
    sugar

Preparation: Bergamot Jelly

Premix the pectin with the sugar.

Used products: Bergamot Jelly

  • 160 g
    bergamot puree
  • 0.5 piece(s)
    vanilla bean
  • 150 g
    sugar
  • 100 g
    water

Preparation: Bergamot Jelly

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.

Evocao™ & elderflower vegan whipped ganache

Used products: Evocao™ & elderflower vegan whipped ganache

  • 250 g
    Elderflower infusion
  • 175 g
    CWD-Q1EVOC

Preparation: Evocao™ & elderflower vegan whipped ganache

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

Used products: Evocao™ & elderflower vegan whipped ganache

  • 125 g
    vegan butter
  • 15 g
    Inulina
  • 0.5 g
    Guar
  • 5 g
    sucro
  • 15 g
    Soya proteina

Preparation: Evocao™ & elderflower vegan whipped 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.

Vegan cacao crumble

Used products: Vegan cacao crumble

  • 180 g
    vegan butter
  • 100 g
    Coconut sugar

Preparation: Vegan cacao crumble

Soften the butter and add the coconut sugar.

Used products: Vegan cacao crumble

  • 70 g
    desiccated coconut
  • 275 g
    All purpose flour
  • 25 g
    NCP-10NATFR
  • 30 g
    Cornstarch
  • 4 g
    salt

Preparation: Vegan cacao crumble

Followed by all dry ingredients.

Used products: Vegan cacao crumble

  • 40 g
    water

Preparation: Vegan cacao crumble

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.

Elderflower & Evocao™ Sorbet

Used products: Elderflower & Evocao™ Sorbet

  • 600 g
    Infusion Elderflower
  • 3 g
    stabilizer
  • 100 g
    dextrose

Preparation: Elderflower & Evocao™ Sorbet

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

Used products: Elderflower & Evocao™ Sorbet

  • 250 g
    CWD-Q1EVOC

Preparation: Elderflower & Evocao™ Sorbet

Pour over the chocolate and blend.

Place into a paco jet bowl and freeze.

ASSEMBLY

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.