4 egg whites (120 g)
60 g caster sugar
4 egg yolks (80 g)
65 g almond powder
6 g cocoa powder
Total weight: 331 g
Step
Beat the egg whites and the caster sugar with a whisk. At
the same time, in another mixer, whisk the egg yolks then
mix the two together, as for lady fingers. Mix with a spatula
and delicately add the almond powder and cocoa powder,
which have been sieved together. Spread the sponge cake
on a tray and baking paper (150 g of biscuit) in a 20 x 20 cm
stainless steel frame. Cook in a fan oven at 180°C for around
7-10 minutes. On removing from the oven, leave to cool and set
aside for assembly.
2. MANGO MINT COULIS
Ingredients
200 g mango purée
10 g caster sugar
10 fresh mint leaves
20 g Cointreau® 40%
4 gelatin leaves (4 g) 200 blooms
110 g Griottines® Cointreau®
Total weight: 344 g
Step
In a saucepan, heat the mango puree and caster sugar to around
80°C and infuse the fresh mint for around 5 minutes. Remove
the mint then add the gelatine leaves which have already
softened in microwave in cold water, drained and melted,
and the Cointreau®. Leave to cool and pour into a 20 x 20 cm
stainless steel frame.
Sprinkle on the Griottines® Cointreau® and put in the freezer.
Set aside for assembly.
3. MILK CHOCOLATE MOUSSE
Ingredients
10 g water
20 g caster sugar
1 egg yolk (20 g)
30 g liquid cream
60 g milk couverture chocolate
1 gelatin leave (2 g) 200 blooms
115 g whipped cream
Total weight: 257 g
Step
Heat water and caster sugar, add egg yolk and beat with a
whisk to obtain a foamy mixture. Heat the liquid cream, then
add the milk couverture chocolate and make a ganache. Add
the gelatine leaves which have already softened in microwave
in cold water, drained and melted, to the foamy mixture, then
pour everything into the ganache, finishing with the whipped
cream. Set aside for assembly.
4. DARK CHOCOLATE MOUSSE
Ingredients
15 g water
25 g caster sugar
1 egg yolk (20 g)
30 g liquid cream
65 g dark couverture chocolate 67%
100 g whipped cream
Total weight: 255 g
Step
Heat water and caster sugar, add egg yolk and beat with a whisk
to obtain a foamy mixture. Heat the liquid cream, then add the
dark couverture chocolate and make a ganache. Add the foamy
mixture, finally the whipped cream. Set aside for assembly.
5. ASSEMBLY
Ingredients
No ingredients.
Step
On a 20 x 20 x 4.5 cm stainless steel frame, place into the bottom
chocolate sponge, spread the dark chocolate mousse, put the
square of mango mint coulis and cover with the remaining of
dark chocolate mousse. Place the second chocolate sponge
and complete at the top of frame with milk chocolate mousse.
Freeze.
Remove the circle, sprinkle over top of cocoa powder and
decorate of Griottines® Cointreau®, sugar paste small stars of
the snow and shaved chocolate.
