LIGHT GOLD MOUSSE

Ingredients: LIGHT GOLD MOUSSE

  • 80 g
    egg yolks
  • 50 g
    caster sugar

Preparation: LIGHT GOLD MOUSSE

Beat together until light and creamy.

Ingredients: LIGHT GOLD MOUSSE

  • 250 g
    thick cream
  • 250 g
    whole milk

Preparation: LIGHT GOLD MOUSSE

Bring to simmer. Slowly pour over previous mixture while beating.

Return mix to saucepan. Heat gently until 82°C. Stir base to prevent sticking. Remove from heat.

Ingredients: LIGHT GOLD MOUSSE

  • 2 g
    softened gold gelatin leaf
  • 3 g
    crushed sea salt flakes

Preparation: LIGHT GOLD MOUSSE

Add.

Ingredients: LIGHT GOLD MOUSSE

Preparation: LIGHT GOLD MOUSSE

Pour over previous mixture while passing it through mesh strainer.
Combine.
 

Ingredients: LIGHT GOLD MOUSSE

  • 250 g
    thick cream

Preparation: LIGHT GOLD MOUSSE

Whip lightly. Fold in at 30°C.

Pipe into flexi mould.
Add frozen passion fruit cream insert and a round of crunchy base. Level mousse around base and freeze.
 

PASSION FRUIT CREAM INSERT

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

Ingredients: PASSION FRUIT CREAM INSERT

  • 180 g
    thick cream
  • 80 g
    caster sugar

Preparation: PASSION FRUIT CREAM INSERT

Bring to boil. Simmer for ± 3 minutes.

Ingredients: PASSION FRUIT CREAM INSERT

  • 45 g
    passion fruit juice

Preparation: PASSION FRUIT CREAM INSERT

Add. Simmer for ± 2 minutes.

Ingredients: PASSION FRUIT CREAM INSERT

  • 1 g
    softened gold gelatin leaf

Preparation: PASSION FRUIT CREAM INSERT

Add.

Pipe into small flexi moulds. Let cool slightly.
Sprinkle freeze-dried passion fruit pieces covered in cocoa butter over passion fruit cream. Freeze.
 

CRUNCHY BASE

Ingredients: CRUNCHY BASE

Preparation: CRUNCHY BASE

Mix together.

Preparation: CRUNCHY BASE

Melt and add.

Spread into frame of 2 mm thick. Cut rounds of base smaller than the base of petit entremets using a cookie cutter.

GOLD GLAZE

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

Ingredients: GOLD GLAZE

  • 280 g
    caster sugar
  • 145 g
    caramel water*
  • 280 g
    liquid glucose

Preparation: GOLD GLAZE

Bring to a boil.

*Caramel water: Dry-caramelise 100 g of caster sugar. Deglaze with 125 g heated water. Strain. Add additional water
to reach 145 g total.
 

Ingredients: GOLD GLAZE

  • 270 g
    condensed milk
  • 22 g
    softened gold gelatin leaf

Preparation: GOLD GLAZE

Add. Stir gently.

Ingredients: GOLD GLAZE

Preparation: GOLD GLAZE

Pour over previous mixture while passing through mesh strainer.

Add golden shimmer powder to liking. Pour over frozen petit entremet at 35°C.

ALMOND MALT CRUMBS

Ingredients: ALMOND MALT CRUMBS

  • 65 g
    caster sugar
  • 90 g
    powdered almond meal
  • 40 g
    flour
  • 3 g
    ground sea flakes
  • 65 g
    unsalted butter

Preparation: ALMOND MALT CRUMBS

Combine. Bake at 180°C until lightly golden. Let cool.

Ingredients: ALMOND MALT CRUMBS

  • 25 g
    malt powder

Preparation: ALMOND MALT CRUMBS

Add and blend until desired consistency is reached.

WHIPPED MILK CHOCOLATE GANACHE

Ingredients: WHIPPED MILK CHOCOLATE GANACHE

  • 125 g
    thick cream
  • 25 g
    honey

Preparation: WHIPPED MILK CHOCOLATE GANACHE

Bring to a boil.

Preparation: WHIPPED MILK CHOCOLATE GANACHE

Mix together. Pour over previous mixture.

Cool slightly. Whip with beater until lighter in colour.
Pipe onto plate with entremets.
 

GOLD PRALINE CAKE

Ingredients: GOLD PRALINE CAKE

  • 200 g
    brown sugar
  • 55 g
    caster sugar
  • 165 g
    whole egg(s)

Preparation: GOLD PRALINE CAKE

Beat together.

Ingredients: GOLD PRALINE CAKE

  • 275 g
    whole milk

Preparation: GOLD PRALINE CAKE

Add.

Ingredients: GOLD PRALINE CAKE

Preparation: GOLD PRALINE CAKE

Melt together.

Ingredients: GOLD PRALINE CAKE

Preparation: GOLD PRALINE CAKE

Add.

Ingredients: GOLD PRALINE CAKE

  • 200 g
    flour
  • 15 g
    baking powder
  • 5 g
    ground sea salt

Preparation: GOLD PRALINE CAKE

Fold in.

Pour in lined pan and bake at 160°C. Leave it moist in centre.
Cut a round of cake and serve under mousse entremets. Or plate torn cake pieces next to entremets.