Description
Recipe created in collaboration with the magazine“Gelato Artigianale”.
Component 1Fondant icing
Ingredients
| 450 g | Butter |
| 380 g | Powdered sugar |
| 120 g | Almond flour |
| 4 g | Salt |
| 2 | Vanilla pods |
| 230 g | Eggs |
| 750 g | Weak flour |
Method
Mix the softened butter with the powdered sugar and the almond flour with the flavourings.
Add the eggs and lastly, the flour.
Component 2Apricot gelée with mango and spearmint
Ingredients
| 1000 g | Apricot purée |
| 200 g | Sugar |
| 14 g | Pectin NH 325 H 95 |
| 50 g | Sugar |
| 30 g | Lemon juice |
| 10 g | Isinglass |
| 50 g | Water |
| 400 g | Mango cubes |
| 10 | Fresh mint leaves |
Method
Heat the purée with the sugar and lemon juice; when warm, add the pectin premixed with the sugar. Cook and bring to the boil (check for setting point by taking a teaspoon of the mixture and putting it on a plate. Wait until it cools and check the consistency).
When cooked, add the Isinglass and mango cubes marinated in lemon juice and spearmint.
Component 3Orange cream
Ingredients
| 200 g | Orange juice |
| 4 | Orange zest |
| 400 g | Sugar |
| 150 g | Eggs |
| 150 g | Egg yolks |
| 40 g | Corn starch |
| 1 | Vanilla bean |
| 30 g | Cointreau |
| 100 g | Butter |
| 200 g | Organic white chocolate |
Method
Mix the sugar with the starch, add the flavourings, eggs and yolks and mix well.
Add the juice and cook until it comes to the boil.
When cooked, add the Cointreau, butter and chocolate and mix.
Component 4Organic white chocolate mousse
Ingredients
| 120 g | 35% fat cream |
| 50 g | Honey |
| 18 g | Isinglass |
| 90 g | Water |
| 550 g | Organic white chocolate |
| 750 g | Partially whipped cream |
Method
Heat the cream and honey and dissolve the rehydrated Isinglass; pour it all on the chocolate and mix until smooth.
Add the partially whipped cream in 2 batches.
Component 5Yellow chocolate glaze
Ingredients
| 150 g | Water |
| 300 g | Sugar |
| 300 g | Glucose 42 DE |
| Qb | Yellow food colouring |
| 200 g | Condensed milk |
| 32 g | Isinglass |
| 160 g | Water |
| 110 g | Neutral gelatine |
| 425 g | Organic white chocolate |
Method
Heat the water, sugar, colouring and glucose to 103°C, add the condensed milk and bring back to the boil. Add the rehydrated Isinglass, neutral gelatine and chocolate. Emulsify and put in the fridge to cool.
Component 6Flourless cocoa biscuit
Ingredients
| 240 g | Egg whites |
| 250 g | Sugar |
| 160 g | Egg yolks |
| 80 g | Arriba cocoa 22 24 |
Method
Whisk the egg whites with the sugar, add the liquid egg yolks and lastly, the cocoa.
Bake at 170°C for 13’.
Preparation
Make the gelée: blast chill.
Make the cream, strain and add the gelée: blast chill.
Make the mousse, strain and add the insert and cocoa biscuit: blast chill.
Glaze, place on the fondant icing and decorate.
