Chocolate Dome

Chocolate Dome

Level:
Easy
Makes:
Recipe for 30 plated desserts

Lime dacquoise (1 frame)

Used products: Lime dacquoise (1 frame)

  • 8.6 oz
    sugar
  • 0.1 oz
    sea salt
  • 0.2 oz
    egg white powder
  • 13.8 oz
    egg white
  • 0.1 oz
    lime zest

Preparation: Lime dacquoise (1 frame)

Beat vigorously

Used products: Lime dacquoise (1 frame)

  • 7.3 oz
    almond powder
  • 2.5 oz
    A.P. flour
  • 4.0 oz
    confectioner's sugar

Preparation: Lime dacquoise (1 frame)

Sieve

Used products: Lime dacquoise (1 frame)

  • 7.3 oz
    almond powder
  • 2.5 oz
    A.P. flour
  • 4.0 oz
    confectioner's sugar

Preparation: Lime dacquoise (1 frame)

Sift

Gently mix the sieved ingredients into the beaten egg whites.
Spread into a baking frame of 13.8 x 17.7 in / 35 x 45 cm.
Bake at 356°F/180°C in the convection oven for 10-12 min.
Let rest in the refrigerator overnight.
Cut out a piece of 1.8 in / 4.5 cm in diameter with a biscuit cutter and place on the Inaya™ mousse.

Inaya™ mousse (30 domes)

Used products: Inaya™ mousse (30 domes)

  • 8.1 oz
    whole milk
  • 6.7 oz
    egg yolks
  • 1.9 oz
    sugar

Preparation: Inaya™ mousse (30 domes)

Make a custard with

Used products: Inaya™ mousse (30 domes)

Preparation: Inaya™ mousse (30 domes)

As soon as it is cooked, add to

Used products: Inaya™ mousse (30 domes)

  • 1.1 lb
    35% cream

Preparation: Inaya™ mousse (30 domes)

Temper at 35°C and incorporate with

Used products: Inaya™ mousse (30 domes)

  • 1.1 lb
    35% cream

Preparation: Inaya™ mousse (30 domes)

Temper at 95°F/35°C and incorporate with

Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each.
Top with the lime dacquoise without pressing it too deeply into the Inaya™ mousse.

Inaya™ ice cream

Used products: Inaya™ ice cream

  • 2.3 lb
    whole milk
  • 8.8 oz
    38% cream
  • 2.8 oz
    invert sugar
  • 1.8 oz
    dextrose
  • 8.1 oz
    sugar
  • 0.3 oz
    ice cream stabiliser

Preparation: Inaya™ ice cream

Heat the milk and the cream to 104°F/40°C, then add the sugars and the ice cream stabilizer

Used products: Inaya™ ice cream

Preparation: Inaya™ ice cream

Bring to a boil, then pour over the chocolate and mix with a hand blender

Used products: Inaya™ ice cream

Preparation: Inaya™ ice cream

Let rest in the refrigerator overnight.
Remix with hand blender and churn in ice cream maker.
For service, store the ice cream in freezer at -19°F/7°C.
Make a quenelle on the spot.

Inaya™ icing

Used products: Inaya™ icing

  • 0.7 oz
    water
  • 0.1 oz
    gelatin powder (220 Bloom)

Preparation: Inaya™ icing

Mix

Used products: Inaya™ icing

  • 5.3 oz
    water
  • 5.3 oz
    cream
  • 12.3 oz
    neutral icing

Preparation: Inaya™ icing

Boil the cream and the water, then add the neutral icing

Used products: Inaya™ icing

Preparation: Inaya™ icing

Add the melted chocolate then the diluted gelatine and mix with a hand blender

Let rest overnight.
Melt the icing at 25-30°C then mix with hand blender to remove air bubbles.
Glaze the domes with Inaya™ mousse.
Set aside in the refrigerator.

Let rest overnight.
Melt the icing at 77-86°F/25-30°C then mix with hand blender to remove air bubbles.
Glaze the domes with Inaya™ mousse.
Set aside in the refrigerator.

Mango compote (30 servings)

Used products: Mango compote (30 servings)

  • 1.5 lb
    very rope mangoes
  • 12.0 oz
    mango puree
  • 0.2 oz
    vanilla bean
  • 0.1 oz
    lime zest

Preparation: Mango compote (30 servings)

Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest.
Let sit overnight.

Coconut rice pudding

Used products: Coconut rice pudding

  • 3.3 oz
    Basmati rice
  • 9.9 oz
    water
  • 15.4 gr
    salt

Preparation: Coconut rice pudding

Wash the rice
Boil the water with the salt
Cook the rice for 5 minutes

Used products: Coconut rice pudding

  • 7.9 oz
    whole milk
  • 4.0 oz
    38% cream
  • 0.1 oz
    vanilla

Preparation: Coconut rice pudding

Rinse the rice then add

Simmer for 10-15 minutes.
The rice should soften and all the water from the milk will evaporate.
Add milk if the rice is not sufficiently cooked after 15 minutes.

Used products: Coconut rice pudding

  • 5.3 oz
    coconut puree
  • 1.1 oz
    sugar
  • 0.7 oz
    Malibu® liquor

Preparation: Coconut rice pudding

Chill at 40°C then add

Used products: Coconut rice pudding

  • 5.3 oz
    coconut puree
  • 1.1 oz
    sugar
  • 0.7 oz
    Malibu® liquor

Preparation: Coconut rice pudding

Chill at 104°F/40°C, then add

Let sit overnight in the refrigerator.
The following day, fill the sphere moulds and freeze.
Unmould and set aside in the refrigerator.

Let sit overnight in the refrigerator.
The following day, fill the sphere molds and freeze.
Unmold and set aside in the refrigerator.

Coconut and lime tuile (30 discs)

Used products: Coconut and lime tuile (30 discs)

  • 2.6 oz
    sugar
  • 0.1 oz
    NH pectin
  • 2.2 oz
    82% butter
  • 0.9 oz
    glucose syrup

Preparation: Coconut and lime tuile (30 discs)

Bring to a boil

Used products: Coconut and lime tuile (30 discs)

  • 2.8 oz
    grated coconut

Preparation: Coconut and lime tuile (30 discs)

Add

Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 1.5 mm.
Bake at 150°C in a convection oven.
Cut out discs of 7 cm with a round biscuit cutter.

Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 0.05 in / 1.5 mm.
Bake at 302°F/150°C in a convection oven.
Cut out discs of 2.75 in / 7 cm with a round biscuit cutter.

Chocolate sablé (30 flowers)

Used products: Chocolate sablé (30 flowers)

  • 3.9 oz
    82% butter
  • 0.1 oz
    sea salt
  • 2.9 oz
    confectioner's sugar
  • 1.0 oz
    almond powder
  • 1.6 oz
    whole egg(s)
  • 6.8 oz
    A.P. flour

Preparation: Chocolate sablé (30 flowers)

Cream the butter with the salt and icing sugar.
Add the ground almonds, the cocoa powder, eggs and flour.

Roll out to a depth of 2 mm between two sheets of greaseproof paper.
With a round biscuit cutter, cut out discs of 5.5 cm and remove the centre with a 2.5 cm cutter.
Bake at 302°F/150°C in a convection oven in a Demarle #1836 half sphere mould, placed upside down.