Plated dessert
red currant – mokaya temptation
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Plated dessert Recipe designed by Philippe Parc
tentation groseille - mokaya MOKAYA MOUSSE Water Fine caster sugar Egg yolk 66% Mokaya chocolate Gelatin sheet Frothy whipped cream
60 g 120 g 150 g 360 g 4,5 g 320 g
Process : bring water and sugar to the boil. Pour the blend over eggs and whisk the blend until it colds down. Add melted gelatin in. Add frothy whipped cream in and hot melted chocolate (45°). Whisk the blend. Serve right away. SPECULOOS CHOCOLATE SHORTBREAD BISCUIT Butter 175 g Sugar 75 g Almond powder 60 g Egg yolk 40 g Flour 145 g Cocoa powder 30 g Speculoos spice mix 3g Process : mix butter, sugar and almond powder together. Add egg yolks in. Mix flour, cocoa powder and Speculoos spice mix in. Spread dough down to 2 mm. Bake at 170° for approximately 10 minutes. Cut wave shapes, 3 x 12 cm. Roll out trimmings and save. RED CURRANT JAM Mashed red currant 250 g Fine caster sugar 30 g NH Pectin 3g Process : heat mashed red currant up to 50°C. Add the blend of fine caster sugar and pectin. Bring it to the boil, and cook for 2 minutes while stirring. Set aside, for assembling.
163 g 20 g 330 g 1,5 g 80 g
Process : cook water, glucose, stabilizer and fine caster sugar together so that they melt and make syrup. Heat up to 85°C. Add red currant pulp in. Mix with liquidizer. Leave to mature for 12 hours. Mix once again and put through deep freezer, in PacoJet bowls. Before serving, put through Pacojet. RED CURRANT COULIS Mashed red currant Fine caster sugar NH Pectin
66% Dark Mokaya chocolate Cocoa powder, Gruétine® Façonnable cube
Ref. 20488 Ref. 21005 Ref. 21009 Ref. 23130
All the ready-made chocolate decorations used in the picture are from our Food Service Products catalogue.
200 g 20 g 2g
Process : heat mashed red currant up to 50°C. Add the mixture of fine caster sugar and pectin in. Bring to the boil while whisking. Set aside, for assembling. RED CURRANT MOKAYA LIGHT MOUSSE Whipping cream 40 g Red currant pulp 60 g 66% Mokaya chocolate 135 g Frothy whipped cream 180 g Process : bring whipping cream and red currant pulp to the boil. Take the pan off the stove, and add unmelted chocolate in. Leave to cool down to 26°C. Add frothy whipped cream in. Stir the blend, using a whisk. Serve right away. Setting out : at the centre of the plate, set a rectangle of Speculoos. Lay two rectangles of gruétine® on the sides, Mokaya red currant chocolate mousse on top, and line with red currant jam. Finish off with chocolate mousse. Lay a cube façonnable, and fill it with a roll of red currant sorbet. Decoration : decorate the wave with chocolate decors, and the plate rim with red currant coulis.
october 2013
GRUÉTINE® Sprinkle gruétine into a 3 x 12 cm rectangular pre-lined frame. Put in the oven at 180°C. Leave to melt for a few minutes. Remove from oven and make two wave shapes per plate.
RED CURRANT SORBET Water Atomized glucose Red currant pulp Sorbet stabilizer Fine caster sugar
Meilleur Ouvrier de France (Pastry Making) World Champion (Pastry, Chocolate, Ice-cream making)
manufacture cluizel SAS Chocolaterie Michel Cluizel • Route de Conches • 27240 Damville • France tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com Capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z TVA intra-communautaire : FR 64603650094
la manufacture du goût