Ingredienser
För
15
portioner
125 g lime juice
15 g of granulated sugar
4 g of pectin 325 NH
200 g of marzipan 50%
90 g of granulated sugar
190 g of egg
65 g of flour
2 g of baking powder
20 g of flour
20 g of brown sugar
20 g of Debic Cake Butter
30 g of almond powder
50 g of milk chocolate
60 g of almond praline
3 g of soluble coffee
370 g of Debic Stand & Overrun
40 g of egg yolks
260 g of milk chocolate 42%
25 g of gelatin mass
345 g of whole milk
125 g of egg yolks
40 g of granulated sugar
60 g of gelatin mass
260 g of white chocolate
120 g of coffee beans
1 vanilla clove
480 g of Debic Stand & Overrun, whipped
375 g of granulated sugar
300 g of water (1)
300 g of Debic Stand & Overrun
10 g of coffee extract
60 g of water (2)
25 g of potato starch
60 g of gelatin mass
Tillredning
Heat the lemon juice. At 40 °C, add sugar that has been premixed with pectin 325 NH. Boil before removing from heat.
Blend the marzipan, sugar, and eggs in a food processor.
Mount the preparation in a mixer bowl using a whisk.
Once the tempered mixture, gently add using a spatula previously the sifted powders.
Pour into a frame 40 x 30 cm and cook at 160° C for 15 to 20 minutes. Detail of the discs of 4 cm in diameter.
Poach lime confit diagonally on the biscuit. Set aside
Sand the butter and brown sugar in a beater bowl with a sheet. Add the almond powder, flour and fine salt. Remove from the pan and cook for 15 to 20 minutes in a ventilated oven at 160° C.
At the exit of the oven, mix the crumble in a mixer bowl with the sheet on the milk chocolate, the soluble coffee, and the almond praline.
Spread the preparation between 2 sheets of baking paper. Set aside to negative cold.
Once cooled, expand discs to 5.5 cm in diameter.
Boil the cream with the egg yolks to 85° C. Pour over the milk chocolate and ground gelatin and mix.
Pour ¾ in an insert mold and close with the biscuit of Genoa. Set aside at positive cold.
Heat the milk with roasted coffee beans and vanilla clove, split and scraped. Let infuse for 4 hours. Chinoisez and turn again to heat in a saucepan.
Whisk the egg yolks with the sugar and make an anglaise cream with the coffee-vanilla milk (cooking at 85°C).
Pour over the white chocolate. Add gelatin and cool to 25 ° C. Fold in the whipped cream. Set aside
Heat the sugar, water (1) and cream in a saucepan.
Dissolve the potatoe starch in the water (2) with coffee extract and pour into the pan.
Mix well and give good boiling before adding the gelatin mass. Mix and set aside at positive cold.
Sammansättning
Poach the coffee mousse in a silicone mould, place the milk chocolate creamer insert, add coffee mousse and close with the crisping disk. Reserve for negative cold.
Garnering
Glaze and decorate with whipped cream and chocolate decorations.
