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Plated desserts
OPALYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD
Made with Opalys 33%
An Original Recipe by Chef Franco Ascari
8 stepsRecipe Step by Step
Step01
COCOA NIB BRETON SHORTBREAD
Grind the cocoa nibs into a powder.
Whisk the egg yolks and sugar. Mix using a paddle attachment in a stand mixer and add the creamed butter, followed by the remaining dry ingredients.
Spread out to a depth of 2 mm between 2 sheets of dipping paper and set aside.
Step02
OPALYS NAMELAKA
2,4g Gelatin powder 220 Bloom
12,2g Water for the gelatin
100g Whole milk
180g Opalys 33%
195g Whipping cream
Heat the milk and add the rehydrated gelatin.
Create an emulsion by gradually pouring the hot milk over the melted chocolate.
Blend as soon as possible to perfect the emulsion.
Add the cold whipping cream and blend again.
Leave to crystallize overnight in the fridge.
Step03
CARAMEL AND OPALYS CRÉMEUX
85g Sugar
30g Clarified butter
170g Whipping cream
10g Glucose DE35/40
5g Liquorice powder
115g Opalys 33%
Make a dry caramel with the sugar.
When colored, add the clarified butter, then deglaze with the heated cream and glucose.
Stir a little of this mixture into the chocolate to form a core emulsion.
Keep this emulsion, adding the remaining liquid little by little.
Blend to perfect the emulsion.
Leave to crystallize in the fridge for a few hours before serving.
Step04
PEACH AND HIBISCUS INFUSION
300g white peach purée
12g dried hibiscus flowers
Mix the peach purée and hibiscus flowers, then seal them in a vacuum-packed bag.
Leave to rest for 6 hours and filter.
Step05
PEACH COMPOTE
200g PEACH AND HIBISCUS INFUSION
50g sugar
5g pectin NH
200g diced yellow peaches
Mix the pectin NH and sugar.
Sprinkle it onto the peach infusion and cook at 185°F (85°C).
Pour it out onto a tray and leave to set.
Use a whisk to break up the compote and add the diced yellow peach.
Step06
MOUSSE WITH ALMOND PASTE FROM PROVENCE
85g 50% or 70% ALMOND PASTE
100g Whole milk
100g Whipping cream
4g Gelatin 220 bloom
16g Water for the gelatin
165g Whipping cream
Blend the almond paste, whole milk and 450 g cream in a mixer until smooth.
Soak gelatine in plenty of water and squeeze dry.
Melt the gelatine with a small portion of the first hot mixture, then add to the rest.
As soon as the mixture begins to thicken slightly, add the whipping cream.
Step07
MUSCOVADO SUGAR ICE CREAM
1200g whole milk
336g whipping cream 36%
58g dry skimmed milk
291g muscovado sugar
81g dextrose
29g maltodextrin
6.5g organic procrema 5
1.3g fine salt
Mix together the dry ingredients.
Heat the milk and cream mixture to 105°F (40°C) and sift on the dry mix.
Thoroughly combine the two using an immersion blender.
Pasteurize at 185°F (85°C) and leave to cool gradually to 40°F (4°C).
Let the mixture rest at 40°F (4°C) for 6 hours. Mix again with a stand mixer before churning.
Once the mixture is churned, store your ice cream at 10°F (- 12°C).
Step08
CRUNCHY OPALYS ICING
300g OPALYS 33%
200g Cocoa butter
Melt the chocolate and COCOA BUTTER separately. Mix.
Use at 95°F (35°C).
Assembly and finishing
As needed Whole raw almonds
As needed RASPBERRY INSPIRATION
Preparation: Make the cocoa nib Breton shortbread and store it at -1°F (-18°C). Make the OPALYS namelaka and pour it into Pavoni PX4313 molds. Leave to set then freeze. Make the caramel crémeux, then pour it into Pavoni PX4313 molds. Leave to set then freeze. Make the Provencal almond paste mousse. Pour it into Pavoni AF003 molds and freeze. Make the muscovado ice cream and store at -1°F (-18°C). Make the peach and hibiscus compote and store it at 40°F (4°C). Cut the cocoa nib Breton shortbread into a 12cm-long stylized “s” shape. Bake at 300°F (150°C) on a tray lined with a micro-perforated mat for 12 minutes. Use a zester to grate the almonds. Turn out the almond paste mousse, then roll it in the almond flour. Turn out the caramel crémeux and coat it with crunchy OPALYS glaze. Turn out the OPALYS namelaka.
Plating: Place the Provencal almond mousse in the middle of the S-shaped shortbread, then put a namelaka sphere on each side and, finally, a couple of caramel crémeux spheres. Place on a plate. Use a 6.5cm cutter to arrange the peach compote on the side of the plate. Put a quenelle of muscovado ice cream on the peach compote. Finish off by sprinkling on some pre-set slivers of RASPBERRY INSPIRATION.