200 g almond paste min. 70%
25 g Rémy Martin® Cognac 50%
100 g milk
10 g gelatine
220 g Debic whipped cream (35% MF)
Step
Dissolve the almond paste in the hot milk. Add the gelatin,
previously soaked in cold water and drained. Add Rémy Martin®
Cognac, then lightly whipped cream. Dispense in tubes of 6 cm
in length and 3 cm in ø and close with a fine layer of homemade
sponge cake. Freeze.
2. BRITTANY SABLE
Ingredients
225 g butter
215 g sugar
120 g egg yolks
8 g coarse sea salt
28 g baking powder
300 g flour
100 g almond powder
35 g chocolate chips
35 g Mycryo® cocoa butter
Step
Mix the butter with the sugar and add the lightly whipped
egg yolks. Sift the baking powder in the flour, then mix with
the chocolate chips and the almond powder. Stir into the first
mixture and quickly knead. Spread on baking paper and store in
the refrigerator. Roll out to 7 mm thickness. Place in a circle (16
cm in ø) then cook in a fan forced oven at 165°C for 22 minutes.
3. RÉMY MARTIN® CHOCOLATE MOUSSE
Ingredients
115 g egg yolks
140 g sugar
300 g Debic cream (35% MF) (1)
400 g Mexico dark chocolate 66%
200 g Java milk chocolate 36%
55 g Rémy Martin® Cognac 50%
1 250 g Debic cream (35% MG) (2)
Step
Make a cream anglaise (85°C) with the egg yolks, the sugar and
the cream (1). Pour onto the two chocolates and mix. Add the
Rémy Martin® Cognac, then the whipped cream (2). Fill moulds
with sheets in plastic in relief. Freeze and fill the almond
mousse in frozen tubes.
4. LEMONADE JELLY
Ingredients
250 ml lime juice + zest
250 g water
250 g sugar
18 g gelatine
2 fresh mangoes
Step
Boil together the water and the sugar, add the lime juice and the
zest, then the melted gelatine. Let set in the fridge overnight.
Whip the mass for 10/12 minutes on maximum speed. Pour onto
a sheet and freeze. Cut in cubes for decoration.
