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Made with BLOND ORELYS 35%
An original recipe by Lincoln Carson, Valrhona Guest Chef.6 steps
Recipe Step by Step
sponge cake with spices
200g all-purpose flour
175g cake flour
12g baking powder
200g milk (warm)
125g butter (melted)
225g glucose syrup
1.5g black cardamom
Add the warmed glucose syrup.
Slowly add melted butter in a steady stream while continuing to whip on medium low speed.
Add the remaining sifted dry ingredients while continuing to whip.
Add the warm milk in a steady stream while continuing to mix.
Gently fill 3 silpat-lined half sheet pans with 500g batter and bake at 325°F (163°C) on low fan speed.
When lightly golden and the cake springs back to the touch, remove from the oven to cool.
120g velvet falurnum liquor
light orelys mousse
790g ORELYS 35%
725g whipped cream
Melt the ORELYS 35% Chocolate completely to a temperature of 113°F (45°C).
Bring the milk to a scald and add the bloomed gelatin, mixing thoroughly.
Add 25% of the milk to the chocolate in a slow stream, emulsifying the entire time until a ganache has been formed.
Whip the cream gently to full volume (very soft peaks) and fold into the ganache mixture once the ganache has cooled to below 90°F (32°C).
Pour the mousse into respective layers or use in molds immediately and set in the freezer.
120g ORELYS 35%
Melt ORELYS 35% Chocolate to (108°F) 42°C.
Bring the cream, glucose and salt to a scald and add bloomed gelatin.
Emulsify the hot liquid into the melted ORELYS 35% Chocolate slowly, using a spatula.
Use the glaze once it has cooled to below 104°F (40°C).
59g non fat dry milk
3g cremodan 30
5g lime zest
240g lime juice
Place on the heat and bring to 104°F (40°C).
Blend in the previously combined cremodan and sugar and continue heating to 194°F (90°C).
Allow to chill and mature for 12 hours prior to processing in the ice cream machine.
Add lime zest and begin the freezing process. Once the mixture has started freezing add the lime juice and continue to process as normal.
400g all-purpose flour
200g muscovado sugar
Mix on low speed until the mixture begins to form small pea sized lumps.
Spread out evenly on a silpat lined sheet pan and bake at 320°F (160°C) until lightly golden and dry.
Store in airtight containers until needed.
Assembly and finishing
Lay Muscovado Streusel evenly between two silpats in a 1.5mm thick layer. Press this layer with a rolling pin in order to shape it into an even sheet. Transfer to a half sheet and set a rectangular cake frame on the Streusel. Pour 475g of Mousse and set in the freezer for several minutes. Lay a trimmed layer of Spice Cake on top of the Mousse layer and top with 475g of Mousse, set in freezer for several more minutes. Repeat this process with the remaining layers, finishing with a layer of mousse. Allow the cake to fully set and freeze before unmolding and portioning into 2cm wide x 22cm long slices. If needed, refreeze slices and set onto glazing rack. Glaze with ORELYS Glaze and allow to set. Plate with additional Streusel, freshly grated nutmeg and Lime Sherbert.