Constance Stay Safe | Reinforced Sanitary Protocol
Recipe by Chef Jabeen at Constance Halaveli
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
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
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.