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Recipe by Chef Jabeen at Constance Halaveli
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Ingredients:
Almond Dacquoise (Gluten-free)
- 198g Egg whites
- 162g Sugar
- 2g Albumen
- 60g Icing Sugar
- 42g Rice Flour
- 138g Almond Flour
- 40g Couverture chocolate "Almond inspiration"
- 8g Baking Powder
- 120g Flour
- 20g Cocoa Powder
- 80g Melted Butter
Cocoa Nib Crunch
- 12g Grape seed oil
- 70g Couverture chocolate "Almond inspiration"
- 88g Feuilletine
- 30g Cocoa nibs
- 1g Lemon zest
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Almond Coffee Mouse
- 427g Heavy Cream 33% (1)
- 42g Gelatin Mass
- 21g Coffee paste
- 448g Couverture chocolate "Almond inspiration"
- 462g Heavy Cream 33% (2)
- 100g Rum
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Procedures:
Almond Dacquoise: Sift icing sugar, rice flour & almond flour. Whip the egg white, sugar & albumen to meringue. Melt the chocolate to 40 - 45C & fold to meringue. Fold the rest of the dry ingredients into meringue. Bake 170C for 10 - 12 minutes.
Cocoa Nib Crunch: Melt chocolate until 40 - 45C add oil and add the rest of all ingredients. Place the mixture in a baking tray and freeze.
Almond Coffee Mouse: Semi-whip the cream (2) and place it in the fridge. Heat up cream (1) to 80C and add gelatin mass. Pour it over the chocolate and coffee paste in a tall cup, and emulsify with the blender. Cool down to 28-29C fold in the whipped cream. Assemble the full cake using all the inserts.
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