Recette Amber

Pour préparer ce plat

Liste des ingrédients

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375 g cubes d'ananas
60 g purée d'ananas
60 g purée de fruit de la passion
50 g miel
50 g sucre
8 g pectine
120 g pulpe de fruit de la passion

HONEY CREMEUX

130 g miel
35 g oeufs
28 g jaunes d'œufs
11 g masse de gélatine
50 g Beurre gastronomique doux 82% MG
8 g crème pâtissière en poudre

CHOCOLATE ALMOND SPONGE

375 g oeuf
156 g sucre
63 g poudre d'amande
126 g farine
48 g poudre de cacao
75 g Beurre gastronomique doux 82% MG

COCONUT MOUSSE

265 g Purée de coco
560 g Crème excellence 35% MG
45 g sucre
120 g Mascarpone
100 g noix de coco râpée
66 g Masse chocolat

HONEYCOMB CRUNCH

57 g chocolat noir Caraïbe 66%
30 g Beurre gastronomique doux 82% MG
83 g miel
260 g streusel au chocolat
40 g sucre
2 g sel

HONEY COMB WAFER

125 g eau
37 g farine
37 g farine de riz
50 g sucre glace
18 g Beurre gastronomique doux 82% MG
15 g oeufs

Les bons produits Elle & Vire

Beurre gastronomique doux 82% MG

Crème excellence 35% MG

Mascarpone

La recette,
étape par étape

1. 1

   -

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.

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