You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Plated desserts
Abstract Ornament
An original recipe by David Briand
Makes 24 desserts
Recipe Step by Step
01
TAÏNORI JELLY
430g whole milk
30g sugar
2g pectin X58
140g TAINORI 64%
Mix the sugar and pectin X58 together.
Warm the milk and whisk in the sugar-pectin mixture.
Boil the mixture while stirring.
Gradually pour the hot milk over the chopped TAÏNORI 64% couverture, mixing with a spatula to obtain a smooth, shiny, elastic texture, showing the start of an emulsion.
Continue to gradually add the milk, maintaining the emulsion until mixing is complete.
Cool to 45°C (115°F) and use immediately.
If necessary, you can reheat the jelly to 60°C (140°F) and pour out at 45°C (115°F). *This jelly cannot be frozen.
02
LIME OPALYS WHIPPED GANACHE
120g heavy cream 36%
10g invert sugar
10g glucose
240g OPALYS 33%
360g heavy cream 36%
7g lime zest
Wash the limes, zest them, then leave to infuse overnight in the larger portion of cream.
Heat the smaller portion of cream, the glucose and the invert sugar.
Slowly pour the hot mixture over the melted OPALYS 33% chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold cream, which you have strained to remove the lime zest.
Mix again with the immersion blender.
Leave to set in the refrigerator, preferably for 12 hours.
Whip until the texture is consistent enough to use in a piping bag or with a spatula.
03
COCOA NIB & LIME STREUSEL
90g European butter
90g brown sugar
90g bread flour
45g almond flour
45g COCOA NIBS
3g lime zest
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter, sugar, finely ground COCOA NIBS and lime zest.
Mix using the paddle attachment in a stand mixer.
Mix using the paddle attachment in a stand mixer.
First small balls will form, then you will get a streusel dough which is only slightly combined. Stop mixing and leave in the refrigerator for at least 30 minutes.
Make sure the pastry is very cold, then press it through a 4mm strainer or other utensil with fine holes to form even grains, or make small pieces of about 1cm.
Store in the refrigerator or freeze until you are ready.
Bake at 150-160°C (300-320°F) with the oven door slightly ajar.
04
LIME & CHIA GEL
570g ABSOLU CRISTAL
110g lime juice
2g lime zest
10g chia seeds
Mix the cold ABSOLU CRISTAL NEUTRAL GLAZE with the lemon juice and zest. Add the chia seeds.
05
LIME-INFUSED PINEAPPLE
320g pineapple
1 ea lime (zest only)
30g ABSOLU CRISTAL
1 ea vanilla bean
Finely dice the pineapple and cook it in a pan for a few minutes with the vanilla, then strain. Add the lime zest and ABSOLU CRISTAL NEUTRAL GLAZE.
Assembly and finishing
Pour the TAÏNORI Jelly (25g) into 4.5cm rings. Chill in the refrigerator. Fill the Ornament Molds (ref. 12435) with tempered TAÏNORI 64% couverture. Turn over to remove any excess. Drain the molds by holding them suspended over two rulers. Before the chocolate is completely set, trim away any excess. Leave to set at 16°C (60°F). Stick a chocolate half-ornament on the center of the plate. Use a stencil to arrange 25g of Lime Chia Gel on the plate. Place the TAÏNORI Jelly on top of the gel. Arrange the Lime-Infused Pineapple cubes and Streusel pieces. Whip up the Ganache and pipe 30g into the Ornament.