Entremets

PORT ROYAL

Made with BLOND ORELYS 35%

An original recipe by Lincoln Carson, Valrhona Guest Chef.

6 steps

Recipe Step by Step

01

sponge cake with spices

340g eggs
350g sugar
2g salt
200g all-purpose flour
175g cake flour
12g baking powder
200g milk (warm)
125g butter (melted)
225g glucose syrup
1.5g mace
1.5g black cardamom
1.5g nutmeg

In a stand mixer fitted with the whisk attachment, bring the eggs, sugar and salt to full volume.

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.

02

falernum syrup

120g velvet falurnum liquor
80g water

Combine Falurnum and water and mix well to incorporate.

03

light orelys mousse

420g milk
790g ORELYS 35%
12g gelatin
725g whipped cream

Soak the gelatin in 65g of cold water.

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.
04

Orelys Glaze

120g ORELYS 35%
260g cream
130g glucose
1g salt
4g gelatin

Bloom the gelatin in 22g of cold water.

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).
05

lime sherbert

435g milk
80g cream
59g non fat dry milk
38g dextrose
145g sugar
3g cremodan 30
5g lime zest
240g lime juice

Combine the milk, cream, non fat dry milk and dextrose. Blend with an immersion blender.

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.

Store frozen.

06

muscovado streusel

400g all-purpose flour
200g muscovado sugar
220g butter
4g salt

In the bowl of a mixer fitted with a paddle attachment, combine the dry ingredients and cold, cubed butter.

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.