CACAO VERRINE
- Level:
-
Medium
- Makes:
-
30 Yield
Orange and passion fruit add a splash of freshness to this indulgent chocolate Verrine, which utilizes the Cacao Powder collection to its fullest potential.
- Shelf life:
- 2 days
- Conservation:
- Refrigerated
Dacquoise sponge with cacao powder
Used products: Dacquoise sponge with cacao powder
-
760 gegg whites
-
400 gsugar
-
480 gground almonds
-
340 gicing sugar
-
32 gplain flour
Preparation: Dacquoise sponge with cacao powder
- Combine the egg whites and sugar. Whip to form stiff peaks.
- Carefully fold in a mixture of the ground almonds, sugar, flour and cacao powder, which has previously been ground in a food processor and sifted to remove any large pieces.
- Spread out on a plate about 2 cm high and dust with icing sugar if desired. Bake at 170-180°C.
- Once cold, cut out 4,5 cm diameter disks for assembling.
Chocolate crémeux
Used products: Chocolate crémeux
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400 gwhole milk
-
20 gInulin Powder
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20 gsugar
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1 pod(s)Vanilla pod
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96 gegg yolks
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1 ggelatin leaves
Preparation: Chocolate crémeux
- Make a custard heating the milk, inuline and sugar.
- Boil, infuse vanilla and pour egg yolks. Pasteurise and dissolve gelatin leaves.
- Pour the cream over the cacao powder and the chocolate couverture.
- Mix and pour 15 g in 4,5 cm diameter moulds. Freeze.
Orange, vanilla and passion fruit compote
Used products: Orange, vanilla and passion fruit compote
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360 gorange paste
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100 gpassion fruit puree
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100 gsugar
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4 gPectine NH
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40 ginvert sugar
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1 pod(s)Vanilla pod
Preparation: Orange, vanilla and passion fruit compote
- Boil whole oranges at least 1 hour until the peel is well hydrated (change the boiled water at least 5 times in the process).
- Cut in half and remove the seeds.
- Put in a meat mincer until having a granular paste.
- Weight the orange indicated quantity and add the passion fruit purée.
- Put on the stove and add sugar, previously mixed with the pectine and invert sugar. Heat for 1 minute, infuse the vanilla pod and reserve.
- Add 15 g of the preparation in the mold with the chocolate crémeux.
Chocolate mousse
Used products: Chocolate mousse
-
500 gwhole milk
-
40 gInulin Powder
-
50 gInvert sugar (tremolina type)
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3 ggelatin leaves
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940 gCream 35% fat
Preparation: Chocolate mousse
- Boil the milk with the inuline and invert sugar.
- Dissolve gelatin leaves.
- Pour the cacao powder and mix. Add the chocolate couverture and mix.
- Check out the temperature and when at 40/45°C, mix it with the cream.
- Pour into the molds and freeze.
Cacao meringue
Used products: Cacao meringue
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100 gWhite Eggs
-
100 gsugar
-
100 gicing sugar
Preparation: Cacao meringue
- Whip the egg whites with the sugar until having stiff peaks.
- Add the mix of icing sugar and cacao. Mix.
- Dry in the oven at 100°C for 2 h.
- Reserve in a sealed box.
Assembling
Used products: Assembling
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Q.S.Sea salt
Preparation: Assembling
- 1. Prepare the chocolate mousse and pour at the bottom of a 6 cm diameter and 7 cm height verrine.
- Put the 4,5 cm cut Dacquoise disks, the chocolate cream and the fruits compote in the verrine. End with a mousse layer and reserve in the refrigerator.
- Add the cacao meringue, the crumble and a salt flower pinch.
- Dust with Décor Cacao powder.
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