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.
Recipe
Products
Soft chocolate biscuit
| ingredients | preparation |
|---|---|
|
Beat together with a bit of cream of tartar. |
|
Whisk by hand and add. |
|
Sieve together and gently fold into previous mixture. |
|
Make a ganache. Gently fold in part of previous mixture and then gently fold in the rest. |
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 | preparation |
|---|---|
|
Melt |
|
Add, pour into 40 x 30-cm frame and cut to desired size. |
Kalamasi and bergamot mousse
| ingredients | preparation |
|---|---|
|
Mix together and heat up to 80°C. |
|
Add to a bowl together with previous mixture, emulsify and pour into mould. |
Tonka flavoured milk chocolate mousse
| ingredients | preparation |
|---|---|
|
Make a ganache. Leave to cool to 40°C. |
|
Soften and add to previous mixture. |
|
Whip and add. Apply immediately. |
Caramel glazing
| ingredients | preparation |
|---|---|
|
Caramelise sugar and deglaze with water. |
|
Add to previous mixture and boil to 103°C. |
|
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
| ingredients | preparation |
|---|---|
Fill Silikomart pastry moulds for 1/3 with tonka-flavoured milk chocolate mousse, and 1/3 with kalamansi and bergamot mousse. |
|
|
Insert soft chocolate biscuit and close mould with rice crisp and ChocRocks™ crunch. |
Freeze, unmould and glaze. Decorate to the taste. |
|
