400 g almond powder
40 g cocoa powder
672 g egg whites
360 g caster sugar
520 g egg yolks
Total weight: 1992 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 (800 g of biscuit per sheet). Cook in a fan
oven at 180°C for around 7-10 minutes. On removing from the
oven, take off the tray immediately and put on cooling racks.
Set aside for assembly.
2. MANGO MINT COULIS
Ingredients
1 155 g mango purée
2 g fresh mint
40 g of syrup (30°Bx)
60 g Cointreau® 60%
132 g gelatin mix
(22 g gelatin powder 200 bloom and 110 g water)
650 g Griottines® Cointreau®
Total weight: 2 039 g
Step
Heat the mango purée to around 80°C and infuse the fresh
mint for around 5 minutes. Remove the mint then add the
melted gelatin mix and the Cointreau®. Pour everything into a
Flexiplat® 60 x 40 cm baking sheet, sprinkle on the Griottines®
Cointreau® and put everything in the freezer. Set aside for
assembly.
3. MILK CHOCOLATE MOUSSE
Ingredients
110 g egg yolks
200 g of syrup (30° Bx)
180 g light cream (35% fat content)
345 g milk couverture chocolate (33%)
48 g gelatin mix
(8 g gelatin powder 200 bloom and 40 g water)
680 g whipped cream (40% fat content)
Total weight: 1 563 g
Step
Make a pâte à bombe with the syrup and the egg yolks. Heat the
35% light cream then add the milk couverture chocolate and
make a ganache. Add the melted gelatin mix to the cold pâte
à bombe then pour everything into the ganache, finishing with
the whipped cream. Set aside for assembly.
4. DARK CHOCOLATE MOUSSE
Ingredients
220 g of syrup (30° Bx)
124 g egg yolks
180 g light cream (35% fat content)
390 g dark Madagascar couverture chocolate (67.4%)
590 g whipped cream (40% fat content)
Total weight: 1 504 g
Step
Make a pâte à bombe with the syrup and the egg yolks. Heat
the 35% light cream then add the dark couverture chocolate
and make a ganache. Add the pâte à bombe to the ganache, and
finally the whipped cream. Set aside for assembly.
5. ASSEMBLING THE DESSERT
Ingredients
No ingredients.
Step
Assemble the dessert in reverse. On a tray and a plastic sheet,
position a 60 x 40 x 4.5 cm frame mould. Spread the milk
chocolate mousse, then a layer of flour-free chocolate sponge
cake, a little dark chocolate mousse, the mango mint coulis, the rest of the chocolate mousse and finally the second layer
of flour-free chocolate biscuit. Put everything in the freezer.
Return the frame mold and spray with a mixture of 50% cocoa
butter and 50% dark couverture chocolate. Cut the 8 desserts for 6 people, place around chocolate flakes and decorate with
snowflakes, Griottines® Cointreau®, and some drops of glaze.
NB: syrup (30° Bx): 1 litre of water and 1.35 kg caster sugar.
