Entremets & Cheesecakes

London Fog

Made with Bahibé 46%

Recipe by Chef Phuong Quach Fung 

7 steps

Recipe Step by Step


Kumquat Confit

2000g Fresh Kumquats
1000g Water
2000g Sugar

Boil and rinse the kumquats 3 times.

Add in 1/3 of the water and sugar, and cook the kumquats over low heat.

Strain and add in 1/3 more of the simple syrup and repeat the process. Add the last 1/3 and repeat the process one more time.

Strain all the liquid, and robocoupe the kumquats, making sure to remove the seeds.


Earl Grey Kappa Mixture

2000g Heavy Cream 36%
100g Earl Grey Tea
4g Kappa Carrageenan

Boil the 2000g cream and 2g kappa carrageenan, then pour over 100g earl grey tea. Let steep overnight.

Strain the tea from the cream, and rescale the cream to 2000g. Add 2g kappa carrageenan. Boil the cream mixture, then pour it over the previously strained tea. Let steep for 20 minutes, then strain again.

Chill and use the next day.


Earl Grey Mousse

500g Heavy Cream 36%
500g Milk
200g Egg Yolks
100g Sugar
1100g MILK BAHIBE 46%
900g Earl Grey Kappa Mixture

Make an anglaise with the cream, milk, egg yolks, and sugar.

Pour the hot mixture over the BAHIBÉ 46% Milk Chocolate and emulsify to make the custard base.

Whip up the Early Grey Kappa Mixture and fold it in when the custard is at 95˚F (35˚C).


Almond Joconde

2000g Eggs (room temp)
1500g Confectioner’s Sugar
1500g Almond Flour
400g All-purpose Flour
1500g Egg Whites
200g Sugar
250g Melted Butter
25g Egg White Powder

Whip up the eggs with the sifted confectioner’s sugar until full volume.

Sift the almond flour and all-purpose flour into the egg mixture and fold gently.

Start whipping the egg whites, egg white powder, and sugar into a meringue.

While whipping, start folding some batter into the melted butter, then combine completely.

Carefully fold the meringue into the batter and spread evenly onto Silpat-lined trays.

Bake at 500˚F (260˚C) for 8 minutes.


Salted Chocolate Sablé

150g Butter (Softened)
120g Light Brown Sugar
2g Vanilla Paste
50g Sugar
3g Fleur de Sel
175g Flour
5g Baking Soda
150g GUANAJA 70%

Paddle the softened butter until smooth.

Add in the brown sugar, salt, vanilla paste, and sugar.

Melt the chocolate and set aside to cool.

Add in the sifted dry ingredients and then stream in the cooled melted chocolate.

Sheet to 4, cut to shape, and bake at 350˚F (177˚C).


Blue Glaze

390g Water
600g Sugar
600g Glucose
430g Condensed Milk
0.08g Blue Food Color
0.05g Black Food Color
1.66g Titanium Dioxide
34g Gelatin Sheets
600g IVOIRE 35%

Put the water, sugar, and glucose into a pot and bring to a boil.

In a deli cup, blend the blue color, black color, titanium dioxide and a small amount of water together.

Add the color to pot right away. (The color needs to hydrate for a while.)

Add the bloomed gelatin into the mixture.

Pour the hot mixture over the IVOIRE 35% white chocolate and condensed milk and emulsify. Strain and store.


Web Glaze

8g Titanium Dioxide

Melt the ABSOLU CRISTAL in a deli cup.

Add the titanium dioxide and immersion blend.

Transfer into a clean deli cup.

Assembly and finishing

Pipe the Kumquat Confit into a 5 inch round cut of Almond Joconde. Freeze completely.Pour the Mousse into a round entremets mold 2/3 of the way filled. Then, insert the frozen round of Almond Joconde and Kumquat Confit. Fill and finish the mold, scraping off any excess mousse. Freeze completely. Unmold the Mousse, and place on top of a round of Chocolate Sablé. Glaze with the Blue Glaze, then swipe with the Web Glaze. Once set, top with kumquats and décor of choice.