(ball to the center)
122 g fresh cream (35% fat)
25 g fresh yuzu pulp
3 g Cointreau® 60%
3 g grated fresh ginger
3 g lime zest
31 g egg yolks
31 g sugar
1 ½ gelatin leaf, silver
Step
Make a custard:
Heat the fresh cream, yuzu pulp, grated fresh ginger and lime zest.
At the same time, whisk the egg yolks with the sugar until the mixture forms a white ribbon.
Soak the gelatin leaves in cold water.
When the first preparation boils, pour on the ribbon, while mixing.
Return the mixture to the saucepan and cook until mixture thickens and covers the spatula (85°C).
Strain in a bowl, incorporate the soaked gelatine and Cointreau®. Mix and fill silicone moulds in the shape of 2 cm diameter ball. Set aside in the freezer.
2. ECUADOR DARK CHOCOLATE MOUSSE
Ingredients
270 g fresh cream (35% fat)
70 g egg yolks
60 g whole eggs
72 g sugar
22 g water
8 g Cointreau® 60%
100 g Ecuador origin dark chocolate couverture
2 gelatin leaves, silver
Step
Make a pastry bomb dough:
Cook the sugar with water to 118°C.
Drizzle over egg yolks and whole eggs, already whisked.
Beat on medium speed until the mixture whitens.
Whip fresh cream until you have a smooth texture, then set aside in the fridge.
Soak the gelatin leaves in cold water. Melt the chocolate couverture to 45°C.
Make the mousse:
Pour some of the whipped cream over the hot chocolate to realize a ganache.
Add the Cointreau® and mix well.
Incorporate the remaining whipped cream and mix.
Mix the melted gelatin with the pastry bomb dough.
Incorporate this pastry bomb dough to the whipped cream-chocolate mixture.
Build the spheres: Fill silicone molds in the shape of 4 cm diameter ball with chocolate mousse, then insert the ginger yuzu cream ball. Set aside in the freezer.
3. DARK CHOCOLATE SPRAY
Ingredients
50 g cocoa butter
150 g dark chocolate 60%
Step
Melt at 45°C cocoa butter and chocolate, mix well.
4. BLACK OLIVES SHORTBREAD
Ingredients
125 g butter
125 g flour (T45)
Q.S. Szechuan pepper
Q.S. Fleur de sel
90 g black olives
Step
Mix soft butter with flour and olives drained and chopped.
Season with salt and pepper.
Flatten the dough and cover with clingfilm.
Reserve for 6 hours in fridge.
Spread the dough using a dough sheeter, to a thickness of 2 mm.
Cut in 3 cm diameter discs. Put on a Silpat® placed on a baking tray.
Cover the discs with a second Silpat® and a weight.
Bake to 180°C for about 12 minutes.
Leave to cool and keep at room temperature.
5. ASSEMBLY
Ingredients
No ingredients.
Step
Unmold and place the chocolate mousse-ginger yuzu cream
balls on a cooking rack.
Place them in the freezer for 10 minutes before spraying
immediately a thin coating of chocolate spray to obtain an abstract effect.
Place the balls on baked shortbread.
Decorate with chocolate butterflies, cut using water-jet.
