Pâtisserie

Warm Komuntu 80% mousse, P125 Cuor di Guanaja sablé and raw almond sorbet

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Warm Komuntu 80% mousse, P125 Cuor di Guanaja sablé and raw almond sorbet
ingredients

120 g Whole milk

120 g Elle&Vire Excellence 35% cream

140 g Valrhona Komuntu 80% dark chocolate couverture

335 g Fresh egg whites

55 g Caster sugar

preparation

Heat the milk and cream in a saucepan.

Pour the boiling liquid over the melted couverture then mix.

In a stand mixer, whip the egg whites with the sugar until a well-whipped and stable meringue has formed.

Lighten the ganache base with the meringue then arrange the mousse on plates.

Bake in a preheated oven at 180° C for 4 minutes.

details

Store for 4 days at +4° C.

Recommended amount: 60 g per portion.

Freezable.

ingredients

225 g Charente-Poitou Lescure confectionery butter 84%

95 g Whole eggs

440 g Grissini W Inf. 170 BIO flour

170 g Powdered sugar

55 g Almond flour

125 g P125 dark chocolate 80% concentrate couverture

3.5 g Halen Môn pure salt

preparation

Mix the melted couverture at 35° C together with the soft butter.

Pour in half the dry ingredients and mix to form a sandy texture.

Gradually add in the eggs.

Finish off with the remaining dry ingredients.

Roll out to a 2-mm thickness between two plastic sheets and blast chill at -18° C.

Cut out 8-centimetre discs, sprinkle with cocoa grue and bake at 150° C for about 15 minutes.

details

Store for up to 15 days at +4° C when raw or 7 days when cooked, in an airtight container protected from humidity.

Recommended amount: 20 g per portion.

Freezable.

ingredients

540 g Water

105 g Caster sugar

25 g Sosa Dextrose

25 g Sosa Trehalose powder

32 g Cold Sosa Inulin

2 g Sosa Guar Gum

1 g Sicilia locust bean gum flour

1 g Sosa Natur Emul

121 g Raw sweet almond cream

preparation

Mix the sugars with the stabiliser.

In a small saucepan, heat the water to 45° C then add the dry ingredients.

Bring to 85° C then add in the almond cream.

Quickly cool and allow to set at +4° C for at least 6 hours.

Blend the mixture and pour into Pacojet pots or allow to set.

details

Store for up to 15 days at -11° C.

Recommended amount: 15 g per portion.

ingredients

230 g Water

25 g Caster sugar

5 g Cold Sosa Gelcrem

105 g Valrhona Komuntu 80% dark chocolate couverture

40 g Raw sweet almond cream

preparation

Mix the water, starch and sugar in a saucepan.

Bring the mixture to the boil and pour over the partially-melted couverture together with the almond cream.

Mix until a glossy, shiny ganache is achieved.

Leave to set overnight at +4° C.

details

Store for up to 7 days at +4° C.

Recommended amount: 5 g per portion.

Freezable.

Assembly and finishing

Arrange the Komuntu mousse in the mould and bake in a preheated oven at 180° C for about 4 minutes.

Place a scoop of almond gelato at the centre of the mousse then lay the P125 sablé on top.

Finish off the dessert with Komuntu sauce and raw almonds.