Lumina

Created by

  • Ramon HuigslootDutch finalist at World Chocolate Masters 2015, works at Zeelandia
level 3

Recipe components

Used products

Chocolate Crumble

PreparationIngredients
Preparation

Mix all dry ingredients.
Melt chocolate and add it to dry mixture while stirring.
Add butter to mixture and blend into fine crumble.

Ingredients
  • 230g
    butter
  • 280g
    sugar
  • 300g
    almond powder
  • 320g
    flour
  • 200g
    Saint-Domingue
  • 6g
    salt

Fig Compote

PreparationIngredients
Preparation

Quarter ten figs.
Put fig pieces into saucepan together with all other ingredients. Boil into a compote.
Cut remaining figs into small cubes. Mix them into the compote.

Ingredients
  • 20piece(s)
    fresh fig
  • 25g
    sugar
  • 50g
    water
  • 1piece(s)
    liquorice stick
  • 2piece(s)
    cinnamon stick
  • 1piece(s)
    lime
  • 160g
    port
  • 40g
    red wine

Chocolate Biscuit

PreparationIngredients
Preparation

Whisk egg whites and egg yolks together with sugar in two separate bowls.
Mix the two mixtures together.
Make ganache of melted butter and chocolate.
Mix flour into egg mixture, followed by the ganache.
Bake in a preheated oven at 195°C for 10 minutes.

Ingredients
  • 360g
    egg white
  • 195g
    sugar
  • 180g
    egg yolks
  • 60g
    flour
  • 195g
    butter
  • 375g
    Saint-Domingue

Chocolate Tonka Mousse

PreparationIngredients
Preparation

Boil cream with tonka beans and leave to rest for 30 minutes.
Make light caramel of glucose and sugar.
Deglaze with tonka cream and add chocolate.
Add whipped cream at a temperature of 35℃.

Ingredients
  • 400g
    cream
  • 5piece(s)
    Tonka beans
  • 160g
    sugar
  • 25g
    glucose
  • 60g
    water
  • 150g
    whipped cream 35%
  • 130g
    Saint-Domingue

Tangerine Cremeux

PreparationIngredients
Preparation

Mix together Fruit'Purée Mandarin Capfruit, Fruit'Purée Calamansi Capfruit, sugar and egg yolks, and heat up to 81℃ in thermomix.
Leave to cool to 30℃. Mix with gelatine and butter.

Ingredients
  • 175g
    Fruit'Purée Mandarin Capfruit
  • 50g
    Fruit'Purée Calamansi Capfruit
  • 75g
    egg yolks
  • 75g
    sugar
  • 4g
    gelatin
  • 60g
    butter