Mousse tiepida Komuntu 80%, sablée P125 cuor di Guanaja, sorbetto alla mandorla cruda
DOSES FOR: 15 porzioni
Ricetta a cura del pastry chef Alessandro Rossetti
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
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.
Store for 4 days at +4° C.
Recommended amount: 60 g per portion.
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
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.
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.
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
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.
Store for up to 15 days at -11° C.
Recommended amount: 15 g per portion.
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
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.
Store for up to 7 days at +4° C.
Recommended amount: 5 g per portion.
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.