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.
- Nivo:
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Tesko
Soft chocolate biscuit
Sastojci: Soft chocolate biscuit
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10.5 ozegg white
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7.9 ozcaster sugar
Priprema: Soft chocolate biscuit
Beat together with a bit of cream of tartar.
Sastojci: Soft chocolate biscuit
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8.4 ozegg yolks
Priprema: Soft chocolate biscuit
Whisk by hand and add.
Sastojci: Soft chocolate biscuit
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1.1 ozCP
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2.3 ozpastry flour
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1.4 ozmaize oil
Priprema: Soft chocolate biscuit
Sieve together and gently fold into previous mixture.
Sastojci: Soft chocolate biscuit
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4.5 oz35% cream
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1.1 ozinvert sugar
Priprema: 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
Sastojci: Rice crisp and Chocrocks™ crunch
Priprema: Rice crisp and Chocrocks™ crunch
Melt
Sastojci: Rice crisp and Chocrocks™ crunch
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15.4 grsalt
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3.0 ozrice crisp
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6.1 ozCHD-GL-47X11
Priprema: Rice crisp and Chocrocks™ crunch
Add, pour into 40 x 30-cm frame and cut to desired size.
Kalamasi and bergamot mousse
Sastojci: Kalamasi and bergamot mousse
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7.5 ozinvert sugar
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9.5 ozegg white
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4.1 ozCapfruit kalamansi puree
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4.1 ozCapfruit bergamot puree
Priprema: Kalamasi and bergamot mousse
Mix together and heat up to 80°C.
Sastojci: Kalamasi and bergamot mousse
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1.3 ozgelatin mass
Priprema: Kalamasi and bergamot mousse
Add to a bowl together with previous mixture, emulsify and pour into mould.
Tonka flavoured milk chocolate mousse
Sastojci: Tonka flavoured milk chocolate mousse
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8.9 ozWhole milk
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0.1 ozgrated Tonka
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1.4 ozglucose syrup DE 60
Priprema: Tonka flavoured milk chocolate mousse
Make a ganache. Leave to cool to 40°C.
Sastojci: Tonka flavoured milk chocolate mousse
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1.2 ozgelatin mass
Priprema: Tonka flavoured milk chocolate mousse
Soften and add to previous mixture.
Sastojci: Tonka flavoured milk chocolate mousse
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14.2 oz35% cream
Priprema: Tonka flavoured milk chocolate mousse
Whip and add. Apply immediately.
Caramel glazing
Sastojci: Caramel glazing
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1.1 lbcaster sugar
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14.2 ozwater
Priprema: Caramel glazing
Caramelise sugar and deglaze with water.
Sastojci: Caramel glazing
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11.3 ozdextrose
Priprema: Caramel glazing
Add to previous mixture and boil to 103°C.
Sastojci: Caramel glazing
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14.2 ozsweetened concentrated milk
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6.0 ozgelatin mass
Priprema: 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.
Sastojci: Finishing and presentation
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Q.S.CHD-GL-47X11
Priprema: Finishing and presentation
Insert soft chocolate biscuit and close mould with rice crisp and ChocRocks™ crunch.
Freeze, unmould and glaze. Decorate to the taste.
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