Eastern sweets and treats

Eastern sweets and treats

Recipe for 10 portions

Alunga™ chocolate crémeux

Used products: Alunga™ chocolate crémeux

Preparation: Alunga™ chocolate crémeux

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

Used products: Sponge cake

Preparation: Sponge cake

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

Used products: Ocoa™ and thyme caramel

Preparation: Ocoa™ and thyme caramel

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

Used products: Cardamom and dates ice cream

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

Preparation: Cardamom and dates ice cream

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.

Madirofolo chocolate mousse

Used products: Madirofolo chocolate mousse

Preparation: Madirofolo chocolate mousse

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.

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.