Eastern sweets and treats

Plated Dessert

Eastern sweets and treats

Created by
  • Fabrice Meynet
    Executive chef at the Royal Catering in Abu Dhabi
Level
level 3
Dosage
Recipe for 10 portions
Recipe components

Alunga™ chocolate crémeux

IngredientsPreparation

Heat the cream and infuse the green cardamom for 10 min. Pour the mixture on the chocolates. Mix with a Bamix and then add the eggs, butter and the sea salt. Mix until smooth.

Sponge cake

IngredientsPreparation
  • 150g
    egg white
  • 100g
    egg yolks
  • 165g
    Saint Louis sugar
  • 4g
    sea salt

Make a sabayon and whisk the egg yolks and the sugar together. In another bowl, whisk the egg whites until foamy. Mix the two mixtures together and sprinkle in the cacao powder and sea salt, while continuing to whisk on a medium speed. Bake for 14 minutes at 120°C / 248F. Once it is cold, place the sponge cake in a square frame and pour over the Alunga™ chocolate crémeux. Bake at 120°C /248F 25 min and leave to cool. Cut into cubes, 3 per plate.

Ocoa™ and thyme caramel

IngredientsPreparation

Heat the sugar, trimoline and butter for 2 minutes to make a caramel. Pour over the thyme and the chocolate and cook until the right consistency. Check the consistency of the caramel on a plate. Be careful when cooking the chocolate as it burns easily.

Cardamom and dates ice cream

IngredientsPreparation
  • 40g
    Medjool dates
  • 2g
    cinnamon stick
  • 100g
    milk
  • 5g
    powdered milk
  • 40g
    35% UHT cream
  • 2g
    stabilizer
  • 40g
    egg yolks
  • 40g
    butter
  • 40g
    sugar

Boil the cream, milk, butter and the sugar together and leave to infuse with the cinnamon sticks inside the mixture during a few minutes. Pour this mixture over the eggs yolks and dates. Add the stabilizer and cook at 84°C / 183,2 F. Pour the mix into a bowl and mix with a bar mix.

Chocolate streusel

IngredientsPreparation
  • 115g
    butter
  • 40g
    icing sugar
  • 45g
    flour
  • 200g
    sea salt

Mix all the ingredients with a beater. Cook at 160°C/320 F for 15 min.

Madirofolo chocolate mousse

IngredientsPreparation
  • 40g
    egg yolks
  • 45g
    sugar
  • 40g
    water
  • 200g
    35% UHT cream

Boil the sugar and water to 120°C / 248F and add the eggs yolks to make a sabayon. Melt the Madirofolo dark chocolate couverture to 42°C/107,6 F. Whisk the cream until smooth. Mix the sabayon and the chocolate together and pour over the cream.

Chocolate sauce

IngredientsPreparation

Heat all the ingredients together and mix with a bamix. Leave to cool in a refrigerator.

Finish and assembly

Place the flourless sponge into the frame. Pour the Ocoa™ and thyme caramel evenly onto the sponge and leave it to set in the freezer -5°C. Take out of the freezer and add on a layer of Alunga™ chocolate crémeux and then place into the fridge. Cut the cake into 3 different shapes, make some chocolate foam, crumble the chocolate streusel. Pipe a line of chocolate sauce and then finish with a quenelle of chocolate ice cream.