Ingredients
For
24
servings
200 g Debic Incorporation Butter Crème
200 g sugar
200 g wheat flour
200 g eggs
2 g baking powder
1 orange, the zest
350 g sea buckthorn purée
150 g apricot purée
50 g multiflower honey
5 gelatin sheets
2 drops of kumquat extract
400 g Debic Natop
50 g egg yolks
2.5 gelatin sheets
210 g Lactée Caramel chocolate
300 g yoghurt
100 g powder
30 g lemon juice
6 gelatin sheets
550 g Debic Natop (whipped)
150 g water (1)
300 g glucose
300 g sugar
200 g passion fruit purée
20 g gelatin powder
120 g water (2)
300 g white chocolate
1 g yellow colouring
32 g gelatin powder
190 g orange juice
100 g water (1)
450 g sugar
480 g glucose
90 g water (2)
yellow colouring
Preparation
Whip the butter with the sugar.
Add the eggs one by one.
Mix with the flour and baking powder.
Bake in a round baking tin at 200°C.
Make a jelly then add the extract.
Pour into silicone moulds and freeze.
Make a crème anglaise with the Natop and the egg yolks.
Add the soaked gelatin and mix well.
Freeze.
Heat the yoghurt to 40°C.
Add the lemon juice and the soaked gelatin.
Combine with the whipped cream in two steps.
Boil the sugar, water (1) and glucose.
Add the passion fruit purée and gelatin mass.
Pour on to the chocolate, add water (2), the yellow colouring and emulsify with a hand mixer.
Leave to set for 24 hours.
Hydrate the gelatin in the water (1) and the orange juice.
Boil the water (2) with the sugar and the glucose to 115 -118°C.
Add the gelatin mass and the yellow colouring.
Whip the preparation in a Hobart on medium speed to cool down.
Pipe the marshmallow preparation on a tray, previous covered with a baking sheet, dusted with icing sugar.
Leave to dry for minimum 24 hours.
Assembly
Pour the mousse into the moulds.
Push the frozen sea buckthorn jelly and crémeux into the middle.
Close with the sablé base and freeze.
Glaze the frozen mousse.
Finishing touch
Decorate with marshmallow, kumquat fruit and hemisphere cut out from chocolate.
