Mandarin chocolate delight
Recipe for 3 entremets of 18 cm with 4,5 cm decoration inserts
Chocolate
sponge cake
ingredients :
- 200 g Egg whites
- 135 g Egg yolks
- 50 g Butter
- 50 g Granulated sugar
- 200 g Couverture dark chocolate 70%
process :
Whisk the egg whites using all the sugar. When firm, add the yolks and delicately mix. Delicately fold in the chocolate and the melted butter mixture. Pour the sponge cake rounds onto a baking tray. Cook at 180°C for 10 to 15 minutes.
Light Sichuan-infused
chocolate cream
ingredients :
- 150 g Cream infused
- 100 g Granulated sugar
- 340 g Couverture dark chocolate 70%
- 500 g Whipped cream
- 20 g Sichuan pepper
- 150 g Egg yolks
- 4 g Gelatine
process :
Infuse the Sichuan pepper in the cream and strain through a conical strainer. Make a custard with the egg yolks and sugar. Soften the gelatine in cold water and squeeze, add to the custard, then add the melted chocolate. Delicately add the whipped cream.
Mandarin
compotée
ingredients :
- 600 g Sicoly® mandarin juice
- 150 g Granulated sugar
- 12 g Agar agar
- 15 g NH pectin
process :
Mix together the sugar, pectin and agar agar. Add this to the SICOLY® Sicily mandarin puree. Boil the mixture for 2 minutes. Pour in rings for the insert and decoration.
Black
glaze
ingredients :
- 480 g Cream
- 720 g Granulated sugar
- 24 g Gelatine
- 580 g Water
- 240 g Cocoa powder
process :
Bring the cream, sugar and water to the boil. Add the cocoa and heat to 103°C or 65°brix. Then add the gelatine.
Decoration
and finish
In a dessert mould, place the sponge cake, cover with half of the light chocolate cream, insert the mandarin compotée and add the remaining light chocolate cream. Coat with black glaze. Lay the mandarin compotée on top, coated with neutral glaze. Decorate with chocolate, surrounded with fruit and mandarin compotée cubes.