Original creation by
Alexandre Morsomme & Michelle Grimmelprez,
De Baere,
Knokke, Belgium
DACQUOISE D’AMOUR
Chef :
Brands
Quantity :
Recipe for 10 hearts (120 x 113 x 35 mm)
1. COCOA DACQUOISE
Ingredients
337 g almond powder
325 g icing sugar (1)
50 g cocoa powder
125 g icing sugar (2)
375 g egg whites
50 g cocoa chips
QS Fleur de sel
Step
Beat the egg whites with the icing sugar (2) until a firm meringue
is obtained. Stir in the sifted powders and chocolate chips.
Using a plain #12 pipe, place a base in the centre and tears on
the sides of greased and icing sugar-coated cooking circles (1).
Sprinkle a few grains of Fleur de sel over the dacquoise. Cook in
a single oven at 170°C for 35 minutes, key open.
2. MASCARPONE CREAM
Ingredients
250 g mascarpone
250 g cream (35% fat, 4% sweetened)
70 g egg whites
60 g sugar
25 g water
3,6 g gelatine powder
14,4 g water
Step
Soften the mascarpone, add the gelatine mass previously
melted in the water, then the Italian meringue. Finally add the
lightly whipped cream.
3. CHERRY CONFIT
Ingredients
400 g frozen cherries
50 g Griottines Cointreau® 15%
30 g raspberry puree
1 orange peel
2 g xanthan
15 g sugar
Step
Mix the xanthan with the sugar. Thaw the frozen cherries in a
colander. Collect the juice and reduce by half. Add Griottines
Cointreau® and chopped cherries, raspberry puree and orange
peel. Bring to a boil, pour in the xanthan-sugar mixture, boil
again until the confit has thickened. Divide 35 g per Flexipan®
mould and freeze.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Place an insert of frozen cherry confit on the sponge. Layer
with mascarpone cream on top to cover the confit. Garnish with
fresh raspberries.
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