La Rose Noire Grande Tondo al Cacao, Valrhona Millot 74% pecan and mango praline
DOSES FOR: 10 porzioni
Recipe by pastry chef Alessandro Rossetti
ingredients
250 g Ravifruit mango puree
50 g Valrhona Oabika 72°B concentrate
9 g Sosa cold Gelcrem
preparation
Combine the mango puree, cold Gelcrem and Oabika in a bowl. Mix until a smooth, glossy gel is obtained. Store in a dispenser at +4° C.
details
Store for 4–5 days at +4° C
Recommended quantity 15 g
Freezable
ingredients
125 g Whole milk
7 g Sosa bovine gelatine powder
35 g Water for rehydration
450 g Valrhona 50%-pecan fruity praline
900 g Elle&Vire Excellence cream 35% MG
preparation
Heat the milk in a saucepan then add the gelatine rehydrated prior in cold water. Pour the boiling liquid over the previously-heated praline and emulsify with an immersion blender. Allow the mixture to cool slightly to 35° C then add the semi-whipped cream. Mix until smooth.
details
Store for 2–3 days at +4° C
Recommended quantity 45 g
Freezable
ingredients
50 g Whole milk
3 g Sosa bovine gelatine powder
350 g Valrhona 50%-pecan fruity praline
175 g Elle&Vire Excellence cream 35% MG
15 g Water for rehydration
preparation
Heat the milk in a saucepan then add the gelatine rehydrated prior in cold water. Pour the boiling liquid over the heated praline. Mix to refine the emulsion until smooth and glossy. Add the cold cream to perfect the structure. Leave to crystallise overnight at +4° C.
details
Store for 4–5 days at +4° C
Recommended quantity 35 g
Freezable
ingredients
125 g Whole milk
2 g Sosa bovine gelatine powder
10 g Water for rehydration
140 g Valrhona BIO Millot 74%
250 g Elle&Vire Excellence 35% MG cream
preparation
Heat the milk in a saucepan and add the rehydrated gelatine. Pour the boiling liquid over the couverture melted prior. Mix to refine the structure. Allow the mixture to cool and add the semi-whipped cream. Stir until smooth.
details
Store for 4–5 days at +4° C
Recommended quantity 35 g
Freezable
ingredients
75 g Water
150 g Caster sugar
150 g Sosa glucose syrup
9 g Sosa gelatine powder
45 g Water for rehydration
100 g Condensed milk
150 g Valrhona BIO Millot 74%
preparation
Hydrate the gelatine in cold water. Combine the water, sugar and glucose syrup in a saucepan. Bring to 106° C then add the concentrated milk and gelatine hydrated prior. Create an emulsion with Millot 74% couverture melted to 45° C. Refine the structure with an immersion blender. Leave to rest overnight in a refrigerator at +4° C. Glaze at 35–38° C.
details
Store for 7 days at +4° C
Recommended quantity 10 g
Freezable
Assembly and finishing
A blast chiller will be necessary to create the spheres, which should be glazed once assembled. The dessert can then be served after about 15 minutes. The tartlets can be filled with the 50%-pecan fruity praline mousse and mango gel, then blasted without losing any crispness. They only need 15 minutes at +4° C before serving. Finish off with dollops of 50%-pecan fruity praline cream and mango gel. Decorate with freeze-dried Sosa mango.