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.
Level:
Difficult

Soft chocolate biscuit

Ingredients: Soft chocolate biscuit

  • 299 g
    egg white
  • 223 g
    caster sugar

Preparation: Soft chocolate biscuit

Beat together with a bit of cream of tartar.

Ingredients: Soft chocolate biscuit

  • 239 g
    egg yolks

Preparation: Soft chocolate biscuit

Whisk by hand and add.

Ingredients: Soft chocolate biscuit

  • 32 g
    CP
  • 64 g
    pastry flour
  • 40 g
    maize oil

Preparation: Soft chocolate biscuit

Sieve together and gently fold into previous mixture.

Ingredients: Soft chocolate biscuit

  • 144 g
    CHD-L7243STGNV
  • 128 g
    35% cream
  • 32 g
    invert sugar

Preparation: 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

Ingredients: Rice crisp and Chocrocks™ crunch

Preparation: Rice crisp and Chocrocks™ crunch

Melt

Ingredients: Rice crisp and Chocrocks™ crunch

  • 1 g
    salt
  • 86 g
    rice crisp
  • 173 g
    CHD-GL-47X11

Preparation: Rice crisp and Chocrocks™ crunch

Add, pour into 40 x 30-cm frame and cut to desired size.

Kalamasi and bergamot mousse

Ingredients: Kalamasi and bergamot mousse

  • 212 g
    invert sugar
  • 270 g
    egg white
  • 115 g
    Capfruit kalamansi puree
  • 115 g
    Capfruit bergamot puree

Preparation: Kalamasi and bergamot mousse

Mix together and heat up to 80°C.

Ingredients: Kalamasi and bergamot mousse

  • 36 g
    gelatin mass

Preparation: Kalamasi and bergamot mousse

Add to a bowl together with previous mixture, emulsify and pour into mould.

Tonka flavoured milk chocolate mousse

Ingredients: Tonka flavoured milk chocolate mousse

Preparation: Tonka flavoured milk chocolate mousse

Make a ganache. Leave to cool to 40°C.

Ingredients: Tonka flavoured milk chocolate mousse

  • 35 g
    gelatin mass

Preparation: Tonka flavoured milk chocolate mousse

Soften and add to previous mixture.

Ingredients: Tonka flavoured milk chocolate mousse

  • 403 g
    35% cream

Preparation: Tonka flavoured milk chocolate mousse

Whip and add. Apply immediately.

Caramel glazing

Ingredients: Caramel glazing

  • 482 g
    caster sugar
  • 402 g
    water

Preparation: Caramel glazing

Caramelise sugar and deglaze with water.

Ingredients: Caramel glazing

  • 321 g
    dextrose

Preparation: Caramel glazing

Add to previous mixture and boil to 103°C.

Ingredients: Caramel glazing

Preparation: 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.

Ingredients: Finishing and presentation

  • Q.S.
    CHD-GL-47X11

Preparation: Finishing and presentation

Insert soft chocolate biscuit and close mould with rice crisp and ChocRocks™ crunch.

Freeze, unmould and glaze. Decorate to the taste.