KOMUNTU 80% AND MINT MILK ICE CREAM
- 1190g Whole Milk
- 150g Fresh Mint
- 11g Heavy Cream
- 65g 1% Fat Dry Milk
- 80g Sugar
- 95g Glucose Powder DE 40
- 75g Cremsucre Paste
- 7g Combined Stabilizer
- 335g KOMUNTU
- Mix half the milk with the mint for 30 seconds. Strain and adjust the weight if necessary. Pour the milk, cream and dry milk into the mixture.At 30°C, add the sugars (sugar, powdered glucose and invert sugar).Once it is at 45°C, incorporate the stabilizer and emulsi er mixture with a portion of the sugar you used initially (approx. 10%).At 60°C, pour a bit of the liquid on the chocolate.Mix with an immersion blender to form a perfect emulsion.Add the rest and pasteurize at 85°C for 2 minutes. Blend to homogenize, then quickly cool to 4°C.Leave the mixture to sit for at least 6 hours at 4°C.Mix using an immersion blender and churn while between -6°C to -10°C.
GLUCOSE-BASED LIQUID STARCH
- 530g Whole Milk
- 15g Potato Starch
- 40g Glucose DE 40
- Mix together a small portion of the cold milk with the potato starch, and set aside.Heat the rest of the milk with the glucose between 85°C and 90°C.Pour part of the hot glucose milk over the milk-starch mixture.Put everything back in the cooking appliance and bring to a boil.
KOMUNTU 80% INTENSE WHIPPED GANACHE
- 560g Glucose-based Liquid Starch
- 290g KOMUNTU
- 200g Heavy Cream
- Gradually combine the hot liquid starch with the chocolate.Immediately mix using an immersion blender to make a perfect emulsion.Add the cold heavy cream.Mix again very brie y.Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
COCOA GLAZE
- 300g Mineral Water
- 385g Sugar
- 130g COCOA POWDER
- 260g Heavy Cream
- 21g Gelatin Powder 200 Bloom
- 105g Water For The Gelatin
- Bring the water and sugar to a boil, then add the cocoa. Heat the cream and add it to the syrup. Bring the whole to a boil and add the rehydrated gelatin.Leave to set for 12 hours before use.
COCOA NIB OPALINES
- 230g Sugar
- 230g Glucose DE 40
- 230g Fondant Glaze
- 70g Cocoa Nibs
- Cook the sugar, fondant glaze and glucose at 165°C.Add the cocoa nibs.Pour onto a silicone baking mat.Leave to cool completely and grind into a powder. Store in a dry place.
FOREST FRUIT COOKING JUICES
- 265g Raspberries
- 105g Blackberries
- 105g Fresh Blueberries
- 105g Blackcurrant
- 55g Redcurrant
- 55g Water
- 50g Sugar
- 10g Fresh Mint
- 15g Blackdown And Andorine Blackcurrant Puree
- 5g Lime Juice
- Place all ingredients in a vacuum bag.Bake in a steam oven or in a pan of water at 85°C for 45 minutes.Drain it while it is still hot until it has completely cooled.Keep the cooking juices for use with the vinegar- avored forest fruit juice.
VINEGAR-FLAVORED FOREST FRUIT JUICE
- 325g Forest Fruit Cooking Juices
- 80g Raspberry Vinegar
- Mix together the 2 ingredients.
FOREST FRUIT PICKLES
- 95g Raspberries
- 55g Blackberries
- 55g Fresh Blueberries
- 35g Blackcurrant
- 20g Redcurrant
- 260g Vinegar-flavored Forest Fruit Juice
- Cut your fruit into 2, depending on the size.Add the fruit to the vinegar- avored juice and leave to settle for at least 24 hours.
FOREST FRUIT JELLY
- 145g Vinegar-flavored Forest Fruit Juice
- 1g Agar-agar
- 2g Gelatin Powder 200 Bloom
- 10g Water For The Gelatin
- Heat the vinegar- avored fruit juice.Add the agar and bring to a boil. Add the rehydrated gelatin. Pour immediately.
P125 COCOA NIB SHORTCRUST PASTRY
- 90g P125 CŒUR DE GUANAJA
- 170g European-style Butter
- 80g Eggs
- 310g All-purpose Flour
- 120g Confectioner's Sugar
- 25g Extra-fine Blanched Almond Powder
- 15g Cocoa Nibs
- 3g Salt
- Mix the P125 Cœur de Guanaja chocolate melted to 35°C with the creamed butter.Gradually add the cold eggs.Combine the mixture with the our, confectioner’s sugar, almond our, the ground nibs and salt.Brie y stir all these ingredients together.Spread out immediately.
MINT CRÉMEUX
- 160g Whole Milk
- 30g Fresh Mint
- 135g Heavy Cream
- 45g Sugar
- 2g Pectin X58
- 45g Eggs
- 1g Gelatin Powder 200 Bloom
- 5g Mineral Water
- 25g European-style Butter
- Blend the milk with the mint for 30 seconds. Strain. Adjust the weight of milk if necessary.Heat the milk and cream. Once it has reached 40°C, add the sugar-pectin mixture and bring to a boil. Add the eggs and hydrated gelatin and mix, while also adding in the butter. Set aside or pour out immediately.
FOREST FRUIT CONFIT
- 340g Meeker Raspberry Purée
- 170g Blackdown And Andorine Blackcurrant Purée
- 170g Blackberry Purée
- 35g Sugar
- 35g Glucose Powder DE 40
- 9g Pectin NH
- 15g Lime Juice
- 25g Blackdown And Andorine Blackcurrant Puree
- Heat the purées. Once they have reached 40°C, add in the sugars and pectin, which you have mixed together.Bring the mixture to a boil. Add the lime juice and blackcurrant purée.
KOMUNTU 80% COCOA NIB ICE CREAM COATING
- 465g KOMUNTU
- 65g Grape Seed Oil
- 70g Cocoa Nibs
- Melt the chocolate couverture and add the oil and nibs.Set aside.
KOMUNTU 80% SPRAY MIX
- 90g COCOA BUTTER
- 210g KOMUNTU
- Melt all the ingredients together then spray at a temperature of 40/45°C.
FOREST FRUIT PICKLE COMPOTE
- 540g Forest Fruit Confit
- 270g Pickled Forest Fruit
- 40g Redcurrant
- 80g Blackberries
- 80g Raspberries
- 40g Blackcurrant
- 40g Fresh Blueberries
- Mix the con t and add the drained pickled fruit and chopped forest fruit.Set aside.
ASSEMBLY AND FINISHING
Make the Komuntu and mint milk ice cream, whipped ganache, cocoa glaze and cocoa nib opalines. Make the cooking juices and use them to make the vinegar- avored forest fruit juice. Prepare the pickled forest fruit. Churn the ice cream and pipe 30g into ring-shaped molds . Freeze.Make the P125 shortcrust pastry and spread it out to 2mm. Freeze it and cut it into rings using an 8.5cm diameter perforated cutter and a 5.5cm diameter cutter. Bake at 150°C for 20 minutes.Make the forest fruit jelly and pour it into a 40×30cm frame on a silicone mat. Leave to cool. Using a 5.5cm diameter cutter, cut out jelly circles. Store in the refrigerator with its surface covered with a sheet of guitar paper.Make the mint crémeux and pour 15g into exipan ring-shaped molds . Freeze.Make the forest fruit con t, turn out the mint crémeux and soak each one in the con t. Freeze. Cool down the remaining con t and keep it for the compote.Whip up the whipped ganache, taking care to retain its supple texture. Pipe 20g into ring molds, put in place the mint con t crémeux insert and cover it with 10g of whipped ganache, smoothing the surface so it is level. Freeze.Make the Komuntu cocoa nib ice-cream coating, turn out the rings of ice cream and dip them in the glaze so they are completely covered. Freeze.Spread some pre-crystallized Komuntu couverture between two guitar sheets and cut it into rings with an outer diameter of 9cm and a 7.5cm hole in the middle.Spread some Komuntu couverture over a sheet of guitar paper using a ne comb. Use a stylus with a rubber tip to connect the lines together into petal shapes and curve them by setting them on a U-shaped mold. Leave to set.Sprinkle the cocoa nib opaline onto a lightly greased silicone mat which you have covered with a petal-shaped stencil. Put the opalines in the oven at 180°C for 2 minutes. Once out of the oven, turn the silicone mat over onto a sheet of parchment paper, then roll it over on itself to peel o the opalines. Bake them in the oven at 150°C for a few seconds so that they take on a curved shape. Store in a hermetically sealed box away from any moisture.Turn out the ring-shaped Komuntu decorations and put them in the freezer. Make the spray mix and use a spray gun to apply a light velvety covering to the decorations.Heat the cocoa glaze to 20/22°C, turn out the rings of whipped ganache and glaze them. Place them directly onto the P125 shortbread. Store at 4°C. Make the forest fruit compote. Arrange three dabs of whipped ganache on the back and top of each ice cream ring to stick it to the bottom of the plate. Pipe 10g of whipped ganache into the base of the ring. Put in place a shortbread with the glazed assembly on top. Add 40g of forest fruit compote to the center of the ring.Place a ne piece of forest fruit jelly to cover up the center.Turn out the petal-shaped Komuntu decorations. Arrange three opalines and three decorations so that they are alternating and slightly overlapping.Finish o by placing the chocolate ring on the edge of the assembly.
