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Made with Bahibé 46%
Recipe by Chef Phuong Quach Fung 7 steps
Recipe Step by Step
2000g Fresh Kumquats
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
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%
200g Egg Yolks
1100g MILK BAHIBE 46%
900g Earl Grey Kappa Mixture
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).
2000g Eggs (room temp)
1500g Confectioner’s Sugar
1500g Almond Flour
400g All-purpose Flour
1500g Egg Whites
250g Melted Butter
25g Egg White Powder
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
3g Fleur de Sel
5g Baking Soda
30g COCOA POWDER
150g GUANAJA 70%
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).
430g Condensed Milk
0.08g Blue Food Color
0.05g Black Food Color
1.66g Titanium Dioxide
34g Gelatin Sheets
600g IVOIRE 35%
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.
100g ABSOLU CRISTAL NEUTRAL GLAZE
8g Titanium Dioxide
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.