Ingredienser
350 g whole eggs
105 g egg yolk
350 g icing sugar
350 g almond powder
265 g flour
435 g egg white
265 g sugar
140 g feuilletine
162 g milk chocolate 38%
70 g almonds, chopped and roasted
185 g hazelnut praline 60%
58 g Crispearls® dark
900 g fresh blueberries
225 g sugar
112 g orange juice
15 g gelatin powder
90 g water
4 limes , the zests
150 g sugar syrup
248 g white chocolate
195 g yoghurt 0%
9 g gelatin powder
54 g water
338 g Debic Végétop
Tillredning
Mix, during 30 minutes, the whole eggs whit the egg yolk, the icing sugar and the almond powder ion the bowl of a stand mixer, fitted whit the paddle.
Whip the egg white with the sugar.
Fold in the sifted flower to the first mixture.
Combine with the meringue and spread on a baking tray.
Bake for 35 minutes during 35 minutes.
Melt the milk chocolate with the praline ,add the other ingredients.
Portion in Silpat ( 14cm).
Freeze.
Hydrate the gelatin powder with the water.
Bring the blueberries with the sugar and the orange juice slowly to a boil.
Add the gelatin mass.
Mix well and pour in Silpat 14cm, freeze.
Preserve the fresh lime zests in the syrup.
Strain and combine with the yoghurt.
Melt the white chocolate and mix with the yoghurt.
Add the melted gelatin mass.
The mixture needs to be +/ 30° C to fold in the semi whipped Debic Végétop.
Use at once in the molds.
Sammansättning
Prepare 6 steel circles with a layer of Duchesse sponge cake.
Place the frozen crunchy layer on the sponge cake.
Fill for 1/3th with the yoghurt mousse.
Press in the blueberry jelly and finish with the rest of the mousse.
Freeze.
Demold and spray with a 50/50 mixture white chocolate/cocoa butter.
Garnering
Finish with violet glaze , fresh berries and white macaroons