Ingredients
65 g eggs
25 g egg yolk
40 g coconut sugar (1)
110 g almond powder
25 g hulled barley flour
50 g Debic Cake Butter Gold
5 g orange blossom water
1 g orange, the zest
40 g egg white
10 g coconut sugar (2)
50 g flaked almonds
200 g fresh orange juice
50 g oranges segments
3 g pectin NH
4 g coconut sugar
1 g fresh mint
1 g powdered gelatin (200 bloom)
6 g water
250 g Medjool dates
250 g water
160 g almond milk(1)
160 g Debic Stand & Overrun
140 g blond cassonade (non-refined)
20 g potato starch
25 g almond milk (2)
7 g powdered gelatin
42 g water
Preparation
Mix in a stand mixer, by using the paddle, the butter with the coconut icing sugar.
Add the almond powder, the barley flour and the vanilla.
Finish with the egg yolk.
Flatten the dough at 2 mm and keep refrigerated.
Roll out on 2 mm and cut out 2 circles of 14 cm diameter.
Place between two Silpain® and bake at 140°C during 10 minutes.
Whip the eggs, egg yolk and coconut sugar (1).
Fold in the dry ingredients and the orange zests.
Melt the butter and combine with previous mixture.
Add the orange blossom water.
Whip the egg whites with the sugar(2) and combine.
Spread over a baking tray and sprinkle de almond flakes over the surface.
Bake at 160°C during 8 minutes.
Hydrate the gelatin with the water.
Heat the orange juice and infuse the mint during 10 minutes.
Add the orange segments and heat until 40°C.
Sprinkle the sugar-pectin mixture in the liquid and bring to a boil.
Add the gelatin mass, mix with a hand blender and pour in 2 silpats.
Freeze.
Bring the water to a boil and pour over the dates.
Cover and leave to rest for 1 night.
Drain and peel the dates, also remove the kernel.
Mix into a smooth paste.
Hydrate the gelatin with the water.
Heat the almond milk with the vanilla and infuse for 10 minutes (covered).
Realize an anglaise ( 84°C) by adding the egg yolk.
Combine with the dates paste and mix.
Fold in the semi whipped cream.
Hydrate the gelatin with the water.
Bring the almond milk (1) to a boil, together with the cream and the sugar.
Mix the starch with the almond milk (2) and combine.
Bring to a boil add the gelatin mass, mix and store for 24 hours refrigerated.
Assembly
Pipe the dates mousse into two circles and place in the frozen orange jelly and the sponge cake.
Smooth out and freeze.
Finishing touch
Demold and glaze with the almond glazing.
Place on the baked short crust.
Finish with mint leaves, almonds, orange zest and gold leave.
