Recipes
1. Toast the ground almonds at 150°C for 8-12 minutes until light golden brown in colour. Let cool.
2. Combine the ingredients with the paddle until homogeneous in texture. Press through a coarse sieve.
3. Bake at 150°C for 15 minutes until cooked. Flip 2-3 times while baking.
4. Melt the chocolate and combine with the crumble.
5. Spread the mixture out to a thickness of 3.5 mm between 2 sheets of baking paper and cut to the size of a half frame.
1. Microwave the marzipan until warm, meanwhile heat the eggs and sugar to 35°C in a bain-marie.
2. Whisk the marzipan while adding the warm egg mixture until well combined.
Whisk on high speed for 15 minutes.
3. Turn down to medium speed for at least 10 minutes to stabilize.
4. Turn down to low speed for 5 minutes.
5. Meanwhile, sift the flour and melt the butter and oil to 50°C.
6. Fold in gently.
8. Pour onto 1/2 Silpat mat.
9. Bake in a 180°C combi steam oven for 8-12 minutes.
1. Make a hot infusion with the milk and cocoa nibs, infuse for at least 4 hours.
2. Combine the infused milk with the cream and trimoline and heat to 75°C.
3. Add to the chocolate and emulsify with a hand blender.
4. Finally, at 40°C, add the butter and cognac.
1. Warm the cream (a) to dissolve the gelatine. Then, add the vanilla.
2. Meanwhile in a bain-marie, heat the egg whites, glucose and trimoline to 63°C.
3. Whip to medium peaks, then fold in the cream (a).
4. Whip the cream (b) to medium peaks, then fold into the other mixture once it has cooled to below 38°C.
5. Pipe the Chantilly into moulds and place the macerated raisins in the Chantilly.
1. Bring the milk to a boil with the trimoline.
2. Add the chocolate, almond praliné and gelatine. Blend.
3. Cool the mixture down to 40°C, then fold in the whipped cream, cognac and fleur de sel.
1. Combine all the ingredients except for the gelatine.
2. Boil to mixture to 103°C, then add the bloomed gelatine.
3. Chill overnight before using.
4. Melt, emulsify with an immersion blender and use at 30-35°C.
1. Cut the streusel base and sponge into desired shapes and keep in the freezer.
2. Pipe the Chantilly into moulds with the macerated raisins and keep in the freezer. Once the Chantilly is set,
3. pour the ganache into the mould, top with the sponge and freeze.
4. Once the insert is ready, prepare the mousse and pour into dome-shaped moulds and position the insert,
5. top with the streusel base and freeze. Once the dessert is frozen, glaze with the cocoa jelly.
