Dessert ZnS
Ingredients
BAKED MERINGUE SPHERE
75 g egg whites
room temperature
1 g tartar
150 g sugar
50 g cocoa-butter.
SOFT CHOCOLATE CARAMEL WITH PRALINE
60 g sugar
100 g toasted nuts (macadamia)
120 g cream
30 g dark brown sugar
30 g sugar
80 g butter
60 g finely chopped pitted dates
70 g milk chocolate.
MOUSSE WITH THE CARAMELIZED WHITE CHOCOLATE AND CHICORY
60 g egg yolks
60 g sugar
75 g milk
75 g cream
33%-35% fat
150 g caramelized white chocolate 15 g gelatin
190 g cream 33%-35% whipped.
GLACAGE GOURMET
700 g milk chocolate
200 g vegetable oil with smell (grape seed oil)
100 g puffed rise or finely chopped
almonds.
Composition:
Baked meringue sphere:
Whisk the egg whites with tartar until they double in volume. Then add ¼ sugar and continue whisking until the mixture become smooth and shiny (until strong peaks). Add the second ¼ sugar and whisk some more. Then turn off the mixer and add the remaining sugar into the egg whites and mix gently with the spatula so they egg whites not dropped off.
Fill the 1/3 of the silicone hemisphere Flexipan 8 cm in diameter with the meringue, then carefully distribute the meringue over all the hemisphere’s surface using a spoon. Remove the excess of the meringue with the scraper.
Put it into the oven on the minimum temperature mode and dry it during 3-5 hours. Then increase the temperature to 110C and bake during more 20 minutes. Let the ready meringues to cool completely and only after this you can carefully remove them from the molds.
Cover the ready and cooled hemispheres with a thin layer of the cocoa butter from the all sides and reserve in the refrigerator.
Soft chocolate caramel with praline:
Make a dry caramel from the first sugar. Pour the nuts, mix and arrange on the silicone mat, oiled with the vegetable oil. Let it cool. Break into the pieces and make a paste in a RobotCoupe. Add the dates and process a few times more in the pulse mode.
Mix the pecan paste with the dates and all the other ingredients in the stewing pan, cook to 103C. Remove from the heat, pour into the melted chocolate and mix it. Let it cool. Put into the silicone molds with the diameter 2-2,5 cm, filling 1,5 cm high. Freeze it.
Mousse with the caramelized white chocolate and chicory:
Melt the chocolate and caramelize in the oven or in the microwave.
Make “Crème Anglaise” (“English cream”), mix with the caramelizex chocolate and process with the blender with the swollen gelatin. Cool and admix the whipped cream.
Glacage Gourmet:
Melt the chocolate. Mix with the vegetable oil, process with the blender. Admix manually the puffed rise.
Assemble:
Fill the hemispheres with the mousse. Put the frozen caramel into one half. Connect the halves and freeze. Then cover with the glacage «Gourmt». Decorate with gold.
