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Domino lacté fruité
| by Thierry Mastain |
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Molds used: Flexipan® mini squares ref 1106  Flexipat® ref FT 02010  Frames ref CA 02010 |
Composition for 1/2 frame 60 x 40 cm
| Pistachio crumble sponge Crumble •100 g butter • 100 g icing sugar • 40 g flour • 40 g ground almonds • 20 g cocoa powder Pistachio crumble sponge • 170 g pistachio paste • 115 g sugar • 90 g egg whites • 140 g egg yolks • 140 g flour • 315 g egg whites • 110 g sugar In a bowl, mix the flour, icing sugar, cocoa, ground almonds and the butter cut into small pieces. Sprinkle the crumble on the sponge before cooking. Whiten the pistachio paste with the sugar and egg whites. Add the egg yolks little by little. Add the flour to the whitened preparation. Whisk the egg whites with the sugar until stiff before combining the 2 mixtures. Spread onto a Flexipat®. Bake at 190°C for 12 to 15 min. Remove from the Flexipat® |
Exotic insert •1000 g exotic fruit puré (Boiron)or ½ passion and ½ mango • 26 g gelatine • 250 g sugar Bring the puré and the sugar to the boil. Add the gelatine previously pre-hydrated in cold water, and squeezed. Pour onto the Flexipat® and freeze. Milky mousse •130 g liquid cream • 400 g milk chocolate • 70 g egg yolks • 70 g icing sugar • 650 g whipped cream • 10 g gelatine Make a ganache with the liquid cream and the milk chocolate. In a bain-marie, heat the yolks and icing sugar to 85°C and whisk the preparation until it has totally cooled down. Before the end, add the melted gelatine and then the temperate ganache and, to finish, the smoothy whipped cream. |
Setting
Fill the square Flexipan® indents ref 1106 with the milky mousse and freeze.
Then, in order, proceed to the setting of the frame: sponge, mousse, jellified insert x2 and after unmoulding, place the frozen little squares to make the link.
Decoration
Spray with a chocolate spray gun. With a funnel, pour the lefting exotic jelly in the indents cavity. Place some passion seeds.