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.
- Level:
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Difficult
Soft chocolate biscuit
Ingredients: Soft chocolate biscuit
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299 gegg white
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223 gcaster sugar
Preparation: Soft chocolate biscuit
Beat together with a bit of cream of tartar.
Ingredients: Soft chocolate biscuit
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239 gegg yolks
Preparation: Soft chocolate biscuit
Whisk by hand and add.
Ingredients: Soft chocolate biscuit
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32 gCP
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64 gpastry flour
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40 gmaize oil
Preparation: Soft chocolate biscuit
Sieve together and gently fold into previous mixture.
Ingredients: Soft chocolate biscuit
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128 g35% cream
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32 ginvert sugar
Preparation: Soft chocolate biscuit
Make a ganache. Gently fold in part of previous mixture and then gently fold in the rest.Â
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
Ingredients: Rice crisp and Chocrocks™ crunch
Preparation: Rice crisp and Chocrocks™ crunch
Melt
Ingredients: Rice crisp and Chocrocks™ crunch
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1 gsalt
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86 grice crisp
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173 gCHD-GL-47X11
Preparation: Rice crisp and Chocrocks™ crunch
Add, pour into 40 x 30-cm frame and cut to desired size.
Kalamasi and bergamot mousse
Ingredients: Kalamasi and bergamot mousse
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212 ginvert sugar
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270 gegg white
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115 gCapfruit kalamansi puree
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115 gCapfruit bergamot puree
Preparation: Kalamasi and bergamot mousse
Mix together and heat up to 80°C.
Ingredients: Kalamasi and bergamot mousse
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36 ggelatin mass
Preparation: Kalamasi and bergamot mousse
Add to a bowl together with previous mixture, emulsify and pour into mould.
Tonka flavoured milk chocolate mousse
Ingredients: Tonka flavoured milk chocolate mousse
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252 gWhole milk
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2 ggrated Tonka
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40 gglucose syrup DE 60
Preparation: Tonka flavoured milk chocolate mousse
Make a ganache. Leave to cool to 40°C.
Ingredients: Tonka flavoured milk chocolate mousse
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35 ggelatin mass
Preparation: Tonka flavoured milk chocolate mousse
Soften and add to previous mixture.
Ingredients: Tonka flavoured milk chocolate mousse
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403 g35% cream
Preparation: Tonka flavoured milk chocolate mousse
Whip and add. Apply immediately.
Caramel glazing
Ingredients: Caramel glazing
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482 gcaster sugar
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402 gwater
Preparation: Caramel glazing
Caramelise sugar and deglaze with water.
Ingredients: Caramel glazing
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321 gdextrose
Preparation: Caramel glazing
Add to previous mixture and boil to 103°C.
Ingredients: Caramel glazing
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402 gsweetened concentrated milk
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169 ggelatin mass
Preparation: 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.
Ingredients: Finishing and presentation
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Q.S.CHD-GL-47X11
Preparation: 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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