Speculoos
financier cake
ingredients :
- 125 g Almond powder
- 125 g Icing sugar
- 100 g Egg whites
- 40 g Potato starch
- 50 g Honey
- 40 g Speculoos
- 100 g Noisette butter
process :
Combine all of the ingredients except the butter. Ensure that it is smooth and homogenous, and add the butter. Spread across a baking sheet and bake at 180°C for 20-25 minutes. Leave to cool, and then freeze. This will help you when you cut it.
Mango and yuzu
soft caramel
ingredients :
- 50 g Caster sugar
- 100 g Cream
- 200 g Sicoly® sweetened mango purée
- 50 g Sicoly® yuzu juice 100%
- 75 g Caster sugar
- 15 g NH pectin
- 25 g Caster sugar
process :
Make a caramel with the 50 g of sugar. Gently add the boiling cream, SICOLY® extra yuzu juice and mango purée and 75 g of sugar mixture. Whisk together the pectin and the remaining sugar, add to the hot mixture and boil for 2 minutes. Pour into insert molds and freeze.
Chocolate - orange
cream
ingredients :
- 100 g Sicoly® orange concentrate
- 60 g Caster sugar
- 110 g Egg yolks
- 250 g White couverting coating
- 4 g Gelatine
- 20 g Water
- 340 g Cream
process :
As for a crème anglaise, heat the SICOLY® orange concentrate, the yolks and the sugar to 85°C. Bloom the gelatin in the water, and add it to the hot mixture. Next add the half-melted chocolate. Blend together. Allow to cool slightly then incorporate the whipped cream. Use immediately. Assemble the cake as shown in the diagram.
Caramel
glazing
ingredients :
- 420 g Sugar
- 350 g Cream
- 30 g Potato starch
- 9 g Gelatine
- 45 g Water
process :
Make a light brown caramel. Gently add the boiling cream. Add the starch and bring to the boil. Leave to cool (70-80°C) and add the gelatin bloomed in the water. Blend, and pass the mixture through a chinois. Leave to set overnight.
Finishing
Glaze the frozen cakes. Decorate with redcurrants and beargrass.