Peanut, coconut, Chocolate, lime & lemongrass "à la minute" entremets

Peanut, coconut, Chocolate, lime & lemongrass "à la minute" entremets

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Dosage

Ingredients for approx. six 12 cm diameter by 2 cm high entremets

Recipe components

Peanut sablée paste

IngredientsPreparation
  • 800g
    flour
  • 250g
    ground roasted peanuts
  • 250g
    icing sugar
  • 8g
    fine salt
  • 500g
    fresh butter
  • 120g
    eggs

Using the paddle attachment, mix the flour together with peanut and sugar, salt and butter cut in cubes until a sandy mixture is obtained.
Add the eggs.
Mix just until the mixture becomes uniform and store in the fridge (rolled out and covered) for about 24 hours.
Roll out the dough to a thickness of 3.5 mm and cut out 12 cm diameter discs.
Leave to rest for about 20 minutes and bake in the oven at 160°C until desired doneness.
Sprinkle the Mycryo® cocoa butter over it when it comes out of the oven.

Peanut praliné emulsion

IngredientsPreparation
  • 200g
    whipping 35% cream
  • 75g
    sugar
  • 75g
    glucose syrup DE 44
  • 150g
    peanut paste
  • 1g
    fine salt

Bring the cream to the boil with the sugars and salt. Pour over the peanut paste.
Emulsify and store in the cooler.

Esmeralda panna cotta

IngredientsPreparation
  • 200g
    milk
  • 40g
    glucose syrup
  • 1pod(s)
    vanilla
  • 8g
    gelatin leaves
  • 310g
    whipping 35% cream
  • 100g
    water

Boil the milk with the glucose syrup and add the vanilla pod to infuse.
Strain and add the gelatine sheets.
Pour the liquid over the chocolate, emulsify and finally add the whipping cream and cold water.
Cool to 28/30°C and pour a thin layer of 0.5 cm in 12 cm diameter silicone moulds. 

Coconut sponge

IngredientsPreparation
  • 700g
    coconut puree
  • 25g
    coconut powder
  • 0,7g
    xanthan gum
  • 25g
    sugar
  • 6g
    gelatin
  • 225g
    half whipped cream 35%

Mix the coconut purée with the powdered coconut milk and xanthan gum, and blend.
Take out a part and heat. Dissolve the sugar and gelatine sheets in it.
Mix with the semi-whipped cream.
When the temperature is around 20°C, add the half-whipped cream and pour into 2 cm diameter by 10 cm long tube moulds.
Freeze.

Coconut dust

IngredientsPreparation

Melt the white chocolate.
Mix all the ingredients together.
Set aside.

 

Coconut crisp

IngredientsPreparation
  • 250g
    coconut puree
  • 10g
    coconut milk
  • 50g
    corn starch
  • 100g
    sugar

Create a pastry cream with all the ingredients.
Spread out in a thin layer on a Silpat and dehydrate.
Store in an airtight container.

Lime and lemongrass jelly

IngredientsPreparation
  • 200g
    lime juice
  • 100g
    lemongrass juice
  • 50g
    sugar
  • 80g
    atomised glucose
  • 2g
    agar
  • 4g
    gelatin leaves
  • 8g
    lime zest

Heat the juices and add the sugar and agar-agar and bring to the boil.
Incorporate the bloomed gelatine.
Store in the cooler. Once cold, add the lime zest and break the gel with a blender.

Others

IngredientsPreparation
  • Q.S.
    ground roasted peanuts
  • Q.S.
    fresh fennel sprigs
  • Q.S.
    citron cress sprigs

Assembly

Unmould the panna cotta discs and spray with dark chocolate to create a velvet effect.
Place on the peanut biscuit and place a strip of peanut emulsion in the centre and top with the coconut sponge tube.
Then place two dots of lime and lemongrass jelly on each side and cover with coconut dust on top.
Finish with the tuile of coconut crisp and fresh fennel sprigs and citron cress sprigs.