Entremets Abaeis Nicippiformis

Created by

Ramon MoratoGlobal Creative Innovation Leader for the Cacao Barry® brand

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Recipe components

Crumble with Tonka Beans and Coffee

Preparation Mix and then bake at 160°C	Ingredients 100g demerara sugar 125g pastry flour 25g DCP-22EXBRU 3g Tonka beans 2g salt 80g butter
Preparation For each 200g crumble add and mix.	Ingredients 45g coffee beans 80g CHD-Q65HAI
Combine and then spread a 5 mm thick layer on the bottom of each 12 x 18 cm mould.

Haïti Chocolate Sponge Cake

Preparation Whip up	Ingredients 150g almond powder 360g egg yolks 260g whole egg(s) 100g invert sugar
Preparation Melt	Ingredients 100g CHD-Q65HAI
Preparation Pour	Ingredients 360g liquid butter
Combine the two mixtures
Preparation Whisk	Ingredients 360g egg white 170g sugar
Fold the two mixtures together
Preparation Add	Ingredients 120g DCP-22EXBRU 60g sifted flour
Spread 6 mm thick onto a sheet pan. Bake at 180ºC for 10 minutes in a convection oven.

Coffee and Alunga™ Jelly

Preparation Dissolve	Ingredients 5g gelatin leaves 250g espresso coffee
Preparation Add	Ingredients 250g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds. Set in the freezer.

Banana and Haïti Vanilla Moelleux

Preparation Boil	Ingredients 275g 35% cream
Preparation Infuse	Ingredients 2beans(s) Vanilla
Preparation Dissolve in the cream	Ingredients 7g gelatin leaves
Preparation Add	Ingredients 380g Banana purée 20g fresh lemon juice
Allow the mixture to cool to 20°C
Preparation Add	Ingredients 225g half whipped cream 35%
Add a 1 cm layer of moelleux to moulds measuring 12x18 cm.
Preparation Add	Ingredients Q.S. diced banana
Set in the freezer.

Haïti Origine Mousse

Preparation Boil	Ingredients 450g water
Preparation Then dissolve	Ingredients 5g hydrated gelatin
Preparation Pour over	Ingredients 700g CHD-Q65HAI
Emulsify well and cool down to 38°C
Preparation Then add	Ingredients 300g meringue 2x3 600g half whipped cream 35%
Use immediately.

Coffee Chocolate Glaze

Preparation Boil	Ingredients 300g espresso coffee 250g sugar 20g DCP-22EXBRU 350g glucose syrup DE 44
Preparation Add	Ingredients 200g sweetened concentrated milk 28g gelatin leaves
Preparation Pour over	Ingredients 300g CHD-Q65HAI
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.

Meringue 2 x 3 recipe

Preparation Combine and heat to 50°C	Ingredients 200g pasteurized egg whites 300g atomised glucose
Whip immediately or reserve in the fridge.

Assembly

Assemble the cake upside down in moulds measuring 14 x 20 cm.

Place layers of:

Haïti Origine Mousse
Banana and Haïti Vanilla Moelleux
Haïti Origine Mousse
Coffee and Alunga™ Jelly
Haïti Origine Mousse
Haïti Chocolate Sponge Cake
Haïti Origine Mousse
Crumble with Tonka Beans and Coffee

Freeze the cakes. Dip them with Coffee & Haïti Glaze.
Decorate with the butterfly Abaeis nicippiformis. Abaeis nicippiformis is a species of butterfly from the Pieridae family. It is an endemic butterfly from the Neotropical region of Haïti.