Agrumi
Inspired by the tradition of distinguished Italian desserts, Callebaut chef Alexandre Bourdeaux created Agrumi, an ode to the delightfully refreshing taste of citrus fruits. But this jewel of a dessert harbours more than an energising tartness: the pleasant tang of the bergamot and calamondin mousse inside the plated dessert is beautifully complemented by hints of vanilla, caramel and tonka bean, and the sweet, creamy taste of Finest Belgian milk Chocolate. Delightfully pleasing to the eye, but even more pleasing to the tongue.
- Επίπεδο:
-
Δύσκολο
Soft chocolate biscuit
Συστατικά: Soft chocolate biscuit
-
299 gegg white
-
223 gcaster sugar
Προετοιμασία: Soft chocolate biscuit
Beat together with a bit of cream of tartar.
Συστατικά: Soft chocolate biscuit
-
239 gegg yolks
Προετοιμασία: Soft chocolate biscuit
Whisk by hand and add.
Συστατικά: Soft chocolate biscuit
-
32 gCP
-
64 gpastry flour
-
40 gmaize oil
Προετοιμασία: Soft chocolate biscuit
Sieve together and gently fold into previous mixture.
Συστατικά: Soft chocolate biscuit
-
128 g35% cream
-
32 ginvert sugar
Προετοιμασία: Soft chocolate biscuit
Make a ganache. Gently fold in part of previous mixture and then gently fold in the rest.
Spread out on 40 x 60-cm baking tray covered with Silpat or baking sheet and bake at 170°C for 15 minutes. Leave to cool in refrigerator immediately and cut to desired size.
Rice crisp and Chocrocks™ crunch
Συστατικά: Rice crisp and Chocrocks™ crunch
Προετοιμασία: Rice crisp and Chocrocks™ crunch
Melt
Συστατικά: Rice crisp and Chocrocks™ crunch
-
1 gsalt
-
86 grice crisp
-
173 gCHD-GL-47X11
Προετοιμασία: Rice crisp and Chocrocks™ crunch
Add, pour into 40 x 30-cm frame and cut to desired size.
Kalamasi and bergamot mousse
Συστατικά: Kalamasi and bergamot mousse
-
212 ginvert sugar
-
270 gegg white
-
115 gCapfruit kalamansi puree
-
115 gCapfruit bergamot puree
Προετοιμασία: Kalamasi and bergamot mousse
Mix together and heat up to 80°C.
Συστατικά: Kalamasi and bergamot mousse
-
36 ggelatin mass
Προετοιμασία: Kalamasi and bergamot mousse
Add to a bowl together with previous mixture, emulsify and pour into mould.
Tonka flavoured milk chocolate mousse
Συστατικά: Tonka flavoured milk chocolate mousse
-
252 gWhole milk
-
2 ggrated Tonka
-
40 gglucose syrup DE 60
Προετοιμασία: Tonka flavoured milk chocolate mousse
Make a ganache. Leave to cool to 40°C.
Συστατικά: Tonka flavoured milk chocolate mousse
-
35 ggelatin mass
Προετοιμασία: Tonka flavoured milk chocolate mousse
Soften and add to previous mixture.
Συστατικά: Tonka flavoured milk chocolate mousse
-
403 g35% cream
Προετοιμασία: Tonka flavoured milk chocolate mousse
Whip and add. Apply immediately.
Caramel glazing
Συστατικά: Caramel glazing
-
482 gcaster sugar
-
402 gwater
Προετοιμασία: Caramel glazing
Caramelise sugar and deglaze with water.
Συστατικά: Caramel glazing
-
321 gdextrose
Προετοιμασία: Caramel glazing
Add to previous mixture and boil to 103°C.
Συστατικά: Caramel glazing
-
402 gsweetened concentrated milk
-
169 ggelatin mass
Προετοιμασία: Caramel glazing
Pour boiling mixture on top and homogenise with stick blender. Leave to rest in refrigerator for 24 hours. Apply at 30°C.
Finishing and presentation
Fill Silikomart pastry moulds for 1/3 with tonka-flavoured milk chocolate mousse, and 1/3 with kalamansi and bergamot mousse.
Συστατικά: Finishing and presentation
-
Q.S.CHD-GL-47X11
Προετοιμασία: Finishing and presentation
Insert soft chocolate biscuit and close mould with rice crisp and ChocRocks™ crunch.
Freeze, unmould and glaze. Decorate to the taste.
Comments