Entremets chocolat, avocat et tortilla
Recipe
Cacao Streusel (5 mm squares - 150°C - 25 mn)
| ingredients | preparation |
|---|---|
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Mix. |
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Add the almond powder, cacao powder, and weak flour and pack together. |
Christian (Ø 14.5 cm - 80 g each)
| ingredients | preparation |
|---|---|
|
Combine in a bowl |
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Combine together, melt, and add to the previous mixture. |
Pour onto the mold, cool, and harden. |
|
Ganache (50g each)
| ingredients | preparation |
|---|---|
|
Add the fresh cream and inverted sugar to a pan and heat. Pour over the Inaya™ and Alunga™ to emulsify. |
Ruby Red Grapefruit Jam, 55% on Brix scale (45g each)
| ingredients | preparation |
|---|---|
|
Add to a pan and heat. |
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Add the granular sugar and pectin and boil down. |
Boil down until there is a Brix reading of 55%, move to a vat, and cool. |
|
Avocado Cream (180g)
| ingredients | preparation |
|---|---|
|
Combine for the crème anglaise and heat. |
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Add the powdered gelatin and water and mix in the avocado and lemon juice. Put through a hand blender and strain. |
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Mix in the melted Zéphyr. |
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Mix in the mascarpone and whipped cream. |
Chocolate Mousse (Ø16cm h:2cm)
| ingredients | preparation |
|---|---|
|
Heat. |
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Add to the water, heat to 65°C and beat. |
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Melt the chocolate, add a little whipped cream and mix. |
Put the biscuit in the dessert pan so that there is a 14.5cm hole and soak the surface with syrup. Pour in the mousse, even out the surface, and refrigerate. Remove from the mold when hardened. |
|
Montage
Cut the biscuit into a 3cm wide belt and line a Ø16cm × h:3cm dessert pan. |
