Gianduja crémeux & almond bavarois
Apricots and chocolate pair fantastically together. In this recipe almonds are added to enhance the flavours in pure harmony.
Recipe
Cocoa sponge cake
ingredients | preparation |
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Beat together. |
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Beat together and fold in carefully. |
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Sieve and add to the egg mixture. |
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Mix in. |
Place on a baking plate of 40 x 60 cm. Bake 7 minutes at 220°C. |
Caramelised cardamom apricots
ingredients | preparation |
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Caramelise the sugar dry. |
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Add to the mixture and leave to reduce. |
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Mix in the gelatine. |
Gianduja & almond crémeux
ingredients | preparation |
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Prepare a crème anglaise. |
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Pour the anglaise onto the chocolate and the paste. |
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Mix in and pour into a silicon mould. |
Roasted almond bavarois
ingredients | preparation |
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Prepare a crème pâtissière. |
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Mix in the paste and mix in the Robot-Coupe. |
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Mix in and leave to cool.
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Mix in. |