Blackcurrant sablé and rye bread sablé

“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”

Rye bread sablé

Ingredients: Rye bread sablé

  • 6 piece(s)
    egg white
  • 25 g
  • 6 piece(s)
    egg yolks
  • 200 g

Preparation: Rye bread sablé

Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.

Ingredients: Rye bread sablé

  • 2 spoon(s)
  • 2 tea spoon(s)
    baking powder
  • 2 g
    potato flour
  • 150 g
    grated rye bread
  • 75 g
    hazelnut flour

Preparation: Rye bread sablé

Mix into egg mixture.

Preparation: Rye bread sablé

Mix in consecutively and pour into Demarle mould (ref. 1897).
Bake at 175°C for 15 minutes.

Blackcurrant jelly

Ingredients: Blackcurrant jelly

  • 100 g
    Boiron blackcurrant puree
  • 10 g
  • 10 g
    simple syrup
  • 5 g
    Sosa VGP

Preparation: Blackcurrant jelly

Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into
frame. Leave to set in refrigerator and cut into cubes.

Blackcurrant mousse

Ingredients: Blackcurrant mousse

  • 0.2 l
    egg yolks
  • 500 g
    Boiron blackcurrant puree
  • 240 g
  • 10 piece(s)
    gelatin leaves
  • 1 l
    half whipped cream 35%

Preparation: Blackcurrant mousse

Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine
and whip into foam. Mix in cream and pipe into spherical mould.
Add blackcurrant jelly inclusion and freeze.

White glazing

Ingredients: White glazing

  • 250 g
  • 300 g
  • 200 g
  • 250 g
    condensed milk

Preparation: White glazing

Heat together to 103°C and leave to cool to 55°C.

Ingredients: White glazing

Preparation: White glazing

Mix in with stick blender. Avoid air bubbles. Reheat in microwave
and apply at 26-28°C.

Black sponge

Ingredients: Black sponge

  • 45 g
    almond flour
  • 235 g
    whole egg(s)
  • 20 g
  • 85 g
    icing sugar
  • 12 g
    sunflower oil
  • IBC black colouring

Preparation: Black sponge

Mix together with stick blender. Pour into siphon and charge with two
cartridges. Deposit into flamingo cups with cuts in the bottom and bake in
microwave for 30 seconds.