Tanariva 33%, salted butter and orange caramel
DOSES FOR: 15 porzioni
Recipe by Pastry Chef Alessandro Rossetti
ingredients
369 g Whole milk
41 g Elle&Vire Excellence Cream 35%
82 g Whole eggs
8 g Caster sugar
360 g Madagascar Tanariva 33% milk chocolate couverture
4 g Sosa bovine gelatine powder
preparation
Prepare a custard by heating the milk, cream, eggs and sugar to 84° C.
Melt the previously-rehydrated gelatine with water and pour over the partially-melted couverture.
Mix until smooth and glossy.
Allow to solidify overnight at +4° C.
details
Store for up to 4 days at +4° C.
Recommended amount: 20 g per portion.
Freezable.
ingredients
470 g Grissini W Inf. 170 BIO flour
180 g Icing sugar
4 g Fine salt
60 g Piedmont IGP roasted hazelnut flour
240 g Confectionery butter 84% DOP
Lescure Charente-Poitou
100 g Whole eggs
preparation
Mix all the dry ingredients together.
In a stand mixer, crumb the soft butter with half of the dry ingredients using the paddle attachment. Add in the cold eggs a little at a time, waiting for them to be absorbed between each addition. Finish by adding in the remaining dry ingredients.
Spread out on two sheets of 2-mm acetate and blast chill at -18° C.
Cut out discs of shortcrust pastry measuring 3, 4 and 5 centimetres.
Bake on a micro-perforated mat at 155° C until taking on a nice colouring (approximately 15 minutes).
details
Store for up to 7 days at +4° C.
Recommended amount: 20 g per portion.
Freezable.
ingredients
150 g Caster sugar
150 g Elle&Vire Excellence 35% cream
15 g Elle&Vire Demi-sel butter
2 g Norohy Bio Madagascar Vanilla
preparation
Make a blond caramel with the caster sugar then decoct with the cold butter cut into cubes.
Heat the cream with the vanilla then add in bit by bit before bringing back to the boil.
Allow to cool.
details
Store for up to 7 days at +4° C.
Recommended amount: 5 g per portion.
ingredients
400 g Blood orange juice
50 g Water
50 g Caster sugar
25 g Sosa Elastic
preparation
Mix all ingredients together in a saucepan and bring to the boil.
Using a dispenser, drip drops of the mixture into a container filled with well-chilled seed oil.
Take the orange ‘pearls’ and wash well under running water.
details
Store for up to 7 days at +4° C.
Recommended amount: 5 g per portion.
Not freezable.
ingredients
623 g Blood orange juice
53 g Water
47 g Caster sugar
44 g Sosa Dextrose
50 g Sosa 33De glucose powder
31 g Sosa Cold Inulin
2 g Sicilia locust bean gum flour
1 g Sosa Guar Gum
preparation
Heat half the fruit pulp together with the water, sugar, dextrose, glucose powder, inulin, locust bean gum flour and guar gum to 85° C.
Add the remaining cooled pear puree and homogenise.
Develop the mixture at +4° C for at least 6 hours.
Homogenise once more then blast chill in Pacojet pots or allow to set.
details
Store for 7 days at 11° C.
Recommended amount: 5 g per portion.
Assembly and finishing
Alternate dollops of Tanariva custard on the plate with the hazelnut sablé and discs of tempered couverture.
Pour the salted butter toffee around the edges, positioning the supreme and fake orange pearls atop.
Prepare a quenelle of sorbet and place alongside the dessert.