Zéphyr™ and Citrus Complicity

Zéphyr™ and Citrus Complicity

Created by: Philippe Larcher

COMPONENTS

• ALMOND – HAZELNUT DACQUIOSE
• MADIROFOLO CHOCOLATE MOUSSE
• YUZU CRÉMEUX
• GHANA MOUSSE
• ZÉPHYR™ WHITE CHOCOLATE ICE CREAM
• PLATING
• ASSEMBLY

 

ALMOND – HAZELNUT DACQUIOSE

IngredientsPreparation
105g almond powder
105g hazelnut powder
Sift
230g egg white
Whip
75g sugarAdd while whipping
Bake at 170°C (338°F) for 25 min.

Pralin Feuilletine™
Cool down and spread a layer of Pralin Feuilletine™


MADIROFOLO CHOCOLATE MOUSSE

IngredientsPreparation
200g egg yolks
200g whole egg(s)
Mix
340g
sugar

Cook at 123°C (253.4°F)
Pour on the egg yolks and eggs mix and cool down.
580g Madirofolo 65%At 45°C (113°F), add
840g smooth double creamThen add

YUZU CRÉMEUX

IngredientsPreparation
100g yuzu juice
110g sugar
3 whole egg(s)
Cook in a bain-marie, at 84°C (183.2°F)
185g butterAdd progressively
1leaf/leaves soaked gelatinThen add
Cast in round silicone moulds (1,5 cm thick, 5 cm Ø) and freeze.

GHANA MOUSSE

IngredientsPreparation
600g creamBring to a boil
420g Ghana 40%Cool down and pour over
Mix and let it set for 24h in a cooler. Whip before using.

ZÉPHYR™ WHITE CHOCOLATE ICE CREAM

IngredientsPreparation
1l milk
300g cream
3 lime zest
Cook
50g powdered glucose
20g trimoline
150g egg yolks
100g sugar
5g emulsifier (optional)
Add
300g Zéphyr™ 34%Cook at 85°C (185°F). Then pour over
Mix and let it mature for 24h in a cooler in a Paco Jet bowl.
Then freeze.
Spin before using.

PLATING

IngredientsPreparation
Brillance NoirePut the dessert in a plate, add a spiral made of dark chocolate couverture with gold dust
Decorate the entremets base with mandarin segments and pansy flower.
Next to the dessert, shape a Zéphyr™ ice-cream quenelle.

ASSEMBLY


In a pastry ring (with rhodoïd film) place a disk of almond-hazelnut dacquoise.
Pipe the Madirofolo chocolate mousse (2/3) and cover with a thin chocolate couverture disk (5 cm Ø).
Then add Ghana mousse, insert a Yuzu crémeux and smooth with Ghana mousse.
Cool down in a freezer.