Macaé Chocolate Verrines - Povo
lngredients: Macaé 62%
Procedures: 6
An original recipe by Rémi Montagne – Makes 48 pieces
MACAÉ MILK ICE CREAM - ICE CREAM ESSENTIALS
- 1420g Milk
- 80g Non-fat dry milk
- 90g Caster sugar
- 130g Glucose powder DE 33
- 90g Invert sugar
- 10g Whipping cream
- 8g Combined stabilizer
- 375g Macaé 62%
- Heat the milk. Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar). Once it is at 105°F (40°C), add the cream. Once it is at 115°F (45°C), incorporate the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn.
ORANGE & CLEMENTINE SORBET
- 390g Water
- 190g Caster sugar
- 65g Glucose powder DE 33
- 45g Invert sugar
- 30g Inulin
- 6g Mandarin zest
- 220g Fresh orange juice
- 20g Yuzu juice
- 135g Fresh clementine juice
- 2g Carob gum
- 2g Guar gum
- Heat the water. Once it is at 85°F (30°C), add the sugar, glucose powder, invert sugar and inulin. At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Mix the syrup and fruit purée first by hand and then using an immersion blender. Leave the mixture to sit for at least 4 hours. Mix using an immersion blender, strain, and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).
MACAÉ CHOCOLATE SAUCE
- 35g Water
- 160g ABSOLU CRISTAL NEUTRAL GLAZE
- 55g Macaé 62%
- Bring the ABSOLU CRISTAL to the boil in water. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Set aside.
CITRUS GEL
- 180g ABSOLU CRISTAL NEUTRAL GLAZE
- 0.2g Lime zest
- 0.2g Orange zest
- 0.2g Mandarin zest
- 25g Lime juice
- 10g Orange concentrate
- 25g Fresh orange juice
- 10g Caster sugar
- Dissolve the sugar in the citrus juices. Add the zest and ABSOLU CRISTAL. Mix using an immersion blender and set aside until you are ready to assemble your desserts.
MACAÉ SPONGE
- 115g Egg whites
- 65g Caster sugar
- 55g Egg yolks
- 65g Dry butter
- 20g Traditional French wheat flour
- 135g Macaé 62%
- Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at 120-130°F (50-55°C). Incorporate a small quantity of beaten egg white, followed by the remaining whites and the flour. Bake at 355°F (180°C).
MACAÉ MOUSSE
- 215g Milk
- 215g Whipping cream
- 345g Egg whites
- 105g Caster sugar
- 550g Macaé 62%
- Heat the milk and cream. Combine with the chocolate and mix immediately using an immersion blender to make a perfect emulsion. At 105-115°F (42-45°C), add the egg whites beaten in advance with the sugar.
Assembly and finishing
Prepare the various mixtures and sauces. Make the Sponge and spread 420g into a 20 x 20cm frame. Make the Mousse and pour approx. 30g into a cup. Freeze.When you are ready to serve, take the Mousse out of the freezer (it takes 10 minutes for it to come up to the desired temperature). Put a scoop of Sorbet and a swirl of Chocolate Ice Cream in place. Add some cubes of Sponge, the Citrus Gel and Chocolate Sauce. Finish off with some chocolate decorations.
