A day at the beach

A day at the beach

Canadian summers are notoriously short, and we make the most of the couple months we get by spending as much time as we can outside. My friends and I especially enjoy beach days, accompanied by BBQs, drinks, fresh fruits and a lot of fun in the sun and surf. This dessert is a nod to those lazy summer days, mixed in with the nostalgic childhood excitement of building sandcastles. To me, beaches have always signified making memories with close friends and family, making this great for a shareable dessert. Another great memory is also hunting for the most unique sea shells I could find, building a collection to envy. That, along with all the positive impacts snails have on soil composition and adding nutrients to the soil, prompted me to use a snail shell as my inspiration for the mona lisa 3d mold. 

Apricot Gelee

Used products: Apricot Gelee

  • 2 g
    gelatin leaves
  • 300 g
    apricot puree
  • 20 g
  • 1 g
    agar agar
  • 100 g
    Diced Fresh Apricots

Preparation: Apricot Gelee

Soak the gelatin leaves

Bring Apricot puree, sugar and agar agar to a boil

Add gelatin and whisk

Fold in the diced fresh apricots and let it set on a tray

Earl grey cremeux

Used products: Earl grey cremeux

Preparation: Earl grey cremeux

Make a custard. Whisk in the gelatin 

Pour over the chocolate and emulsify

Hazelnut Financier

Used products: Hazelnut Financier

  • 45 g
    almond flour
  • 30 g
    hazelnut flour
  • 95 g
  • 25 g
    egg yolks
  • 95 g
  • 65 g
    pastry flour
  • 2 g
    baking powder
  • 70 g
    butter (melted)

Preparation: Hazelnut Financier

Mix dry ingredients

Beat with paddle, eggs, yolks, sugar, almond and hazelnut flour

Fold in the flour and baking powder

Finish with melted butter

Bake at 180C for 15-20 minutes

Alunga milk chocolate mousse

Used products: Alunga milk chocolate mousse

Preparation: Alunga milk chocolate mousse

Make a custard. Whisk the gelatin

Pour over the chocolate

Fold in whipped cream at 35C

Apricot sauce

Used products: Apricot sauce

  • 900 g
    apricot puree
  • 7 g
    agar agar
  • 90 g
  • 2 g

Preparation: Apricot sauce

Bring everything to a boil

Let it set

Blend it to a smooth sauce

Assembly and finishing

In the mold, pipe in the mousse, place the apricot gelee on the mousse.

Add final layer of hazelnut financier


Unmold and spray with sand spray

Fill the mona lisa 3D shell on each side with the earl grey cremeux and apricot sauce.