Recipe components

Almond-hazelnut sponge cake

IngredientsPreparation
  • 132g
    egg white
  • 132g
    sugar

Make a meringue.

  • 82g
    egg yolks
  • 214g
    eggs
  • 297g
    sugar
  • 181g
    almond powder
  • 165g
    hazelnut powder
  • 33g
    Cocoa powder
  • 82g
    flour

Mix together.

  • 181g
    melted butter

Add to the egg mixture and mix in the meringue.

Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C.

Iced coffee ganache

IngredientsPreparation
  • 25g
    powdered milk 1% fat
  • 110g
    espresso coffee
  • 110g
    3,25% full fat milk
  • 2g
    vanilla

Mix together and heat up to 70°C.

Combine all ingredients in a recipient. 
Pour the previous hot mixture onto the mixture to melt.

Pass through a sieve and whip to achieve the right consistency.
Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.

  • 1g
    salt
  • 3g
    orange zest

Add and emulsify.

  • 365g
    35% cream

Add, cover and leave to rest in the refrigerator overnight.

Citrus jelly

IngredientsPreparation
  • 132g
    sugar
  • 14g
    NH pectin

Mix together.

  • 230g
    lemon puree
  • 395g
    orange puree
  • 148g
    water
  • 82g
    invert sugar

Mix in and bring to a boil.

Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.

Sao Tomé chocolate mousse

IngredientsPreparation
  • 196g
    whole milk
  • 35g
    invert sugar

Heat up to 60°C.

Pour previous mixture over the chocolate. Emulsify with a stick blender.

  • 350g
    whipping 35% cream

Mix in the previous mixture when its temperature is at 40°C.

Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre.
Finish with a layer of chocolate sponge and freeze.

Caramel glaze

IngredientsPreparation
  • 282g
    sugar
  • 141g
    water
  • 282g
    glucose

Heat up to 103°C.

Combine the ingredients in a high recipient.
Pour the previous hot mixture over the ingredients and emulsify.

Leave to rest in the refrigerator overnight.
Glaze the Sao Thomé chocolate mousse at 28-30°C.