100 ml Debic Cream 35%
50 g Debic Traditional butter, unsalted
100 g glucose
100 g dark chocolate70%
2 g orange zest
1 x vanilla pod
70 ml Debic Roast & Fry
1 x brioche bread
2 x eggs
250 ml milk
10 g cane sugar
Crispy gingerbread cake
100 g gingerbread cake
100 ml Debic Cream 35% with sugar
300 ml Debic Crème Anglaise
100 ml orange juice
5 g orange zest
300 ml orange juice
100 ml sugar water (1:1)
50 ml orange liqueur
Debic products used
For the chocolate spread, bring the whipping cream, orange zest and pulp from the vanilla pod to the boil. Add the glucose, pour the warm mixture onto the chocolate and stir well until it is melted. Cut the butter into small pieces and mix through the chocolate until it is smooth. Store in the refrigerator.
Cut the brioche bread into thick slices and dip in the milk, eggs and cane sugar mixture. Fry the bread in the butter until nice and brown.
Place the gingerbread in the freezer and cut (frozen) into thin slices using the cutting machine. Place on a silicone baking sheet and put in a 160?oven for 8 minutes. Then immediately wrap around a steel tube or a whisk handle. Leave to harden and store in a well-sealed container with silica beads.
Mix the whipping cream together with the crème anglaise, orange juice and orange zest and infuse for 4 hours. Pass through a fine sieve and pour into a 500 ml siphon and aerate with one cartridge.
For the granité, mix the ingredients and pour into a suitable container, place in the freezer and stir regularly with a fork until you have a fine granité.
Pipe the orange mousse into empty egg shells.
Put the granité in little glasses.
Place all the elements on a tray.