A dream of heaven

A dream of heaven

Level:
Difficult
Makes:
10 portions
Praline cream and zesty orange marmalade combination gives a smooth melt in the mouth and my idea is to enhance the sweet and nutty flavor from amaranth seed to chocolate. Endless enjoy by the crispness of the savory cookie" your meaning / inspiration behind the creation’

Chickpea base Chocolate sponge

Used products: Chickpea base Chocolate sponge

Preparation: Chickpea base Chocolate sponge

Mix

Used products: Chickpea base Chocolate sponge

  • 50 g
    chickpea cooked

Preparation: Chickpea base Chocolate sponge

Add

Used products: Chickpea base Chocolate sponge

  • 25 g
    ground almonds
  • 15 g
    White rice flour
  • 15 g
    brown rice flour
  • 2 g
    DCP-22SP
  • 32 g
    Coconut sugar
  • 1 g
    baking powder

Preparation: Chickpea base Chocolate sponge

Then

Mix all the dry ingredients together.
In thermomixer add soy milk, coconut puree and melted EXTRA BITTER GUAYAQUIL mix it well then add chickpea.
Finally fold it in dry in dry ingredient.
Bake it 180 degree 7 to 8 minute

Orange marmalade

Used products: Orange marmalade

  • 81 g
    Fresh Orange

Preparation: Orange marmalade

Boil

Used products: Orange marmalade

  • 6 g
    glucose syrup
  • 14 g
    trimoline
  • 18 g
    demerara sugar
  • 1 g
    pectin NH
  • 60 g
    orange juice

Preparation: Orange marmalade

Add

Boil the fresh oranges 3 times to get the rid of bitterness.
Blend the oranges to make a fine paste.
In a sauce pan add rest of the ingrédient and oranges and give a boil and remove from flame.
Transfer into container, Store it in chiller.

Chocolate Ganache

Used products: Chocolate Ganache

  • 80 g
    unsweetened soya milk

Preparation: Chocolate Ganache

Boil

Used products: Chocolate Ganache

Preparation: Chocolate Ganache

Add

Boil soy milk.
Add it on INAYA and cacao butter mixture and blend it well.
Transfer it into container and store it in room temperature.

Caramelized Amaranth

Used products: Caramelized Amaranth

  • 15 g
    puffed amaranth

Preparation: Caramelized Amaranth

Roast

Used products: Caramelized Amaranth

  • 5 g
    maple syrup

Preparation: Caramelized Amaranth

Add

Saucepan take maple syrup cook it well add puffed amaranath and caramlised it till achieve golden color.
Pour it back on silpat and store it dry temperature in a sealed container.

Praline Cream

Used products: Praline Cream

  • 45 g
    PNP
  • 0.4 g
    salt
  • 12 g
    Muscovado sugar
  • 125 g
    soya milk
  • 0.4 g
    Vanilla pod
  • 1 g
    agar agar

Preparation: Praline Cream

Mix

Used products: Praline Cream

  • 27 ml
    water

Preparation: Praline Cream

Add

In a sauce pan add soya milk, agar agar, muscavado sugar, vanilla pod, salt and praline paste make a gel stain after mixing.
Use thermo mix to to mix all gel to obtain smooth texture. Adjust with water if nessarily.

Raspberry and Beetroot cookies

Used products: Raspberry and Beetroot cookies

  • 78 g
    Almond crushed
  • 20 g
    Coconut flakes
  • 52 g
    powdered sugar
  • 5 g
    Maltosec
  • 3 g
    salt
  • 13 g
    Dehydrated beetroot powder

Preparation: Raspberry and Beetroot cookies

Mix

Mix all in ingredient together in thermomix and transfer it into bowl and mix with by hand adding water into it.
Rest the dough and sheet it at 2 no on dough sheeter.
Cut it in 60mm circle and bake it at 140 degree for 5-6 min.