Almond-hazelnut sponge cake

Ingredients: Almond-hazelnut sponge cake

  • 132 g
    egg white
  • 132 g
    sugar

Preparation: Almond-hazelnut sponge cake

Make a meringue.

Ingredients: Almond-hazelnut sponge cake

Preparation: Almond-hazelnut sponge cake

Mix together.

Ingredients: Almond-hazelnut sponge cake

  • 181 g
    melted butter

Preparation: Almond-hazelnut sponge cake

Add to the egg mixture and mix in the meringue.

Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C.

Iced coffee ganache

Ingredients: Iced coffee ganache

  • 25 g
    powdered milk 1% fat
  • 110 g
    espresso coffee
  • 110 g
    3,25% full fat milk
  • 2 g
    vanilla

Preparation: Iced coffee ganache

Mix together and heat up to 70°C.

Ingredients: Iced coffee ganache

Preparation: Iced coffee ganache

Combine all ingredients in a recipient. 
Pour the previous hot mixture onto the mixture to melt.

Ingredients: Iced coffee ganache

Preparation: Iced coffee ganache

Pass through a sieve and whip to achieve the right consistency.
Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.

Ingredients: Iced coffee ganache

  • 1 g
    salt
  • 3 g
    orange zest

Preparation: Iced coffee ganache

Add and emulsify.

Ingredients: Iced coffee ganache

  • 365 g
    35% cream

Preparation: Iced coffee ganache

Add, cover and leave to rest in the refrigerator overnight.

Citrus jelly

Ingredients: Citrus jelly

  • 132 g
    sugar
  • 14 g
    NH pectin

Preparation: Citrus jelly

Mix together.

Ingredients: Citrus jelly

  • 230 g
    lemon puree
  • 395 g
    orange puree
  • 148 g
    water
  • 82 g
    invert sugar

Preparation: Citrus jelly

Mix in and bring to a boil.

Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.

Sao Tomé chocolate mousse

Ingredients: Sao Tomé chocolate mousse

  • 196 g
    Whole milk
  • 35 g
    invert sugar

Preparation: Sao Tomé chocolate mousse

Heat up to 60°C.

Ingredients: Sao Tomé chocolate mousse

Preparation: Sao Tomé chocolate mousse

Pour previous mixture over the chocolate. Emulsify with a stick blender.

Ingredients: Sao Tomé chocolate mousse

  • 350 g
    whipping 35% cream

Preparation: Sao Tomé chocolate mousse

Mix in the previous mixture when its temperature is at 40°C.

Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre.
Finish with a layer of chocolate sponge and freeze.

Caramel glaze

Ingredients: Caramel glaze

  • 282 g
    sugar
  • 141 g
    water
  • 282 g
    glucose

Preparation: Caramel glaze

Heat up to 103°C.

Ingredients: Caramel glaze

Preparation: Caramel glaze

Combine the ingredients in a high recipient.
Pour the previous hot mixture over the ingredients and emulsify.

Leave to rest in the refrigerator overnight.
Glaze the Sao Thomé chocolate mousse at 28-30°C.