A day at the beach
- Level:
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Difficult
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
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2 ggelatin leaves
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300 gapricot puree
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20 gsugar
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1 gagar agar
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100 gDiced 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
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325 gcream 35%
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110 g3,25% full fat milk
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5 gEarl grey tea powder
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25 gsugar
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160 gegg yolks
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2 piece(s)Gelatin sheets
Preparation: Earl grey cremeux
Make a custard. Whisk in the gelatin
Pour over the chocolate and emulsify
Hazelnut Financier
Used products: Hazelnut Financier
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45 galmond flour
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30 ghazelnut flour
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95 geggs
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25 gegg yolks
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95 gsugar
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65 gpastry flour
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2 gbaking powder
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70 gbutter (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
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320 g3.25% milk
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80 gcream 35%
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40 ginvert sugar
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80 gegg yolks
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4 piece(s)gelatin sheets, soaked
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690 gwhipped cream 35%
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
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900 gapricot puree
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7 gagar agar
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90 gsugar
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2 gsalt
Preparation: Apricot sauce
Bring everything to a boil
Let it set
Blend it to a smooth sauce
Sand Spray
Used products: Sand Spray
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40 gNatural, yellow cocoa butter
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20 gNatural white cocoa butter color
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190 gNCB-HD703-CA
Preparation: Sand Spray
Melt the chocolate and cocoa butter down to 45C
Feuilletine crunch
Used products: Feuilletine crunch
Preparation: Feuilletine crunch
Mix everything
Spread onto the financiers
Cacao Barry alunga 41% milk couverture, melted at 40C
Assembly and finishing
In the mold, pipe in the mousse, place the apricot gelee on the mousse.
Add final layer of hazelnut financier
Freeze.
Unmold and spray with sand spray
Fill the mona lisa 3D shell on each side with the earl grey cremeux and apricot sauce.
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