Recipe The Amber

To prepare this dish

Ingredient list

PASSIONFRUIT AND PINEAPPLE COMPOTE

375 g pineapple cubes
60 g pectin
60 g passion fruit puree
50 g honey
50 g sugar
8 g pectin
120 g passion fruit pulp

HONEY CREMEUX

130 g honey
35 g eggs
28 g egg yolks
11 g gelatine mass
50 g Elle & Vire gourmet butter 82% fat
8 g custard powder

CHOCOLATE ALMOND SPONGE

375 g egg
156 g sugar
63 g almond powder
126 g flour
48 g cacao powder
75 g Elle & Vire gourmet butter 82% fat

COCONUT MOUSSE

265 g Coconut puree
560 g Excellence whipping cream 35% fat
45 g sugar
120 g Mascarpone
100 g grated coconut
66 g Chocolate-cocoa butter mass

HONEYCOMB CRUNCH

57 g Caraïbe 66% dark chocolate
30 g Elle & Vire gourmet butter 82% fat
83 g honey
260 g chocolate streusel
40 g sugar
2 g salt

HONEY COMB WAFER

125 g water
37 g flour
37 g rice flour
50 g icing sugar
18 g Elle & Vire gourmet butter 82% fat
15 g eggs

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Mascarpone

The recipe,
step by step

1. 1

   PASSIONFRUIT AND PINEAPPLE COMPOTE

   In a saucepan, cook the pineapple cubes, pineapple puree, passion fruit puree and honey till 45°C.

   In a bowl, mix the pectin, sugar, and whisk into the mixture below 45°C.

   Bring to a boil, switch off the induction and add in the fresh passionfruit pulp.

   Pour into the 13-cm ring mould, and place in the blast freezer

2. 2

   HONEY CREMEUX

   In a saucepan, whisk together the honey, custard powder, eggs and egg yolks.

   Cook till 83°C and remove off the induction. Add in the gelatin mass and mix it well.

   When the temperature of the mixture reaches below 40°C, blend in softened butter.

   Pour over the pineapple compote and freeze again.

3. 3

   CHOCOLATE ALMOND SPONGE

   On a double boiler, whisk together the eggs and sugar till it reaches 35°C and then, shift the mixture to a planetary mixer and whisk till fluffy.

   Fold in the dry ingredients including almond powder, icing sugar, flour, and cocoa powder.

   Lastly, temper in the melted butter, spread to about 10 mm on a Fleximat® and bake at 180°C for 12 minutes.

   Finally, let it cool.

4. 4

   COCONUT MOUSSE

   In a baking tray, roast the desiccated coconut till light brown in colour.

   Infuse the roasted desiccated coconut in the whipping cream overnight.

   The next day, strain out the desiccated coconut and add in the coconut puree, sugar and mascarpone cheese, and whip till fluffy or soft peaks.

   Then, temper in melted gelatin mass.

5. 5

   HONEYCOMB CRUNCH

   In a mixing bowl, add the streusel, melted Caraibe 66 % chocolate, butter, salt, honey and crushed honeycomb.

   Sheet the mixture to 2,5 mm and freeze.

   Finally, after 30 minutes, cut into the desired size.

6. 6

   HONEY COMB WAFER

   In a mixing bowl, whisk together all the ingredients, and spread thin onto the honeycomb mould.

   Then, bake at 160°C for 8 to 10 minutes, and shape on a rolling pin immediately out of the oven.

   Finally, let it cool. 

7. 7

   ASSEMBLY

   Pipe the coconut mousse into the mould and, using a spoon, spread along the walls of the mould. Place the insert in the center of the mould and pipe another line of the coconut mousse. Place the sponge in the center and pipe another layer of mousse.

   Lastly, place in the honeycomb crunch and level the mound. Freeze for minimum 4 hours in a blast freezer.

   Unmould and spray with yellow cocoa butter, and double spray with a honeycomb stencil.

   Pipe a flower on top of the mould, and place the second insert in the center.

   Place the honey tuile on the left of the flower.

   Keep in the refrigerator for minimum 3 hours before serving.

Do you need help?

Do not hesitate to contact our chefs