Citrus Amazon

INGREDIENTS

Original recipe by Andrea López

Entremet. Makes 2 units

Flourless Sponge Cake

390 g

Egg whites

360 g

Sugar

460 g

Egg yolks

200 g

Cacao powder

c/n

Cacao Nibs

 

Citrus Compote

300 g

Pineapple pulp

36 g

Sugar

60 g

Poached Lemon Peel

60 g

Dehydrated mango

60 g

Orange peel confit

3 g

Flavorless gelatin

 

Amazonía 75% Mousse

270 g

Amazonía 75% Dark Chocolate

150 g

Milk

600 g

Heavy Cream

2 g

Flavorless gelatin

 

Dark Chocolate Velvet Effect

100 g

Ecuador 65% Dark Chocolate

70 g

Cacao Butter

METHOD

Flourless sponge cake

Make a French meringue with the egg whites and the sugar, sepparetly whip the egg yolks (sabayon texture) and fold the two preparations together until fully incorporated. Continue with the sifted cacao powder. Place the Cacao Nibs in a half tin as a base, the sponge cake mixture and more Cacao Nibs. Cook at 190°C for 12-15 minutes. Cool and cut a large disk (18 cm diameter), set aside the sponge cake inside the disk.

Citrus compote

Place all the ingredients except the gelatin and cook until it boils for 5 min. Remove from heat, add the gelatin dough (hydrated gelatin 5 times its weight in water) and mix until dissolved. Place the compote inside the disk with the sponge cake to form the core of the entremet.

Amazonía 75% mousse

Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add it to the molten chocolate forming a ganache, perfect the emulsion with an immersion blender. Verify that the ganache is at 40-45°C to add the semi-cured heavy cream in 3 parts. In a larger ring (23 cm diameter) place the mousse followed by the core, so that it is flush. Freeze.

Dark chocolate velvet effect

Melt the two ingredients separately and mix them well at the end. Use the mixture at 35°C in the compressor.

Assembly

Un-mould the entremet and add the Dark Chocolate Velvet immediately. Place a chocolate decoration with Cacao Nibs and put them on a base.

YOU MIGHT ALSO LIKE

#RawSugar

Nutty Chocolate

Tea Bites


FOLLOW US ON INSTAGRAM

JOIN LA REPÚBLICA
DEL CACAO