Recipe components

Used products

Chocolate window boxex

PreparationIngredients
Preparation

Temper the chocolate and cocoa butter together and line the moulds very thinly.  

Chill to allow the chocolate to crystallise.

Demould and reserve for assembly.

Ingredients
  • 1kg
    Fleur de Cao™
  • 25g
    Cocoa Butter

Chocolate and ginger dacquoise

PreparationIngredients
Preparation

Whisk together the room temperature egg whites, egg white powder and sugar for 8-10 minutes till a soft meringue is formed.

Sieve the almonds mixed with ground ginger powder.

Melt the chocolate to 60° C.

Fold the almond mix into the meringue, followed by the melted chocolate.

Spread the dacquoise over a silpat mat to a depth of 4mm.  Spray lightly with water and bake at 160° C for 6-8 minutes.

When cold cut out a rectangle of 18 cm x 18 cm and place in a frame 4 mm high.

Ingredients
  • 86g
    Pasteurised egg whites
  • 2g
    Egg white powder
  • 74g
    caster sugar
  • 78g
    ground almonds
  • 4g
    Ground ginger powder
  • 60g
    Fleur de Cao™

Raspberry and rose compote

PreparationIngredients
Preparation

Mix together the sugars and pectin.

Puree the fresh raspberries and sieve to achieve 70 g. Cube the other fresh raspberries.

Heat together the puree, cubed raspberries and lime juice to 40° C.

Add the sugar/pectin mix to the fruit mix and stirring continuously heat to 80° C.

Pour into a shallow container and allow to cool to 50° C, then add the rose water and lime zest.

Place a 6 mm frame on top of the sponge frame and pour the compote into the frame.

Chill to set.

Ingredients
  • 12g
    caster sugar
  • 35g
    Dextrose sugar
  • 3g
    NH pectin
  • 90g
    Raspberries for puree
  • 95g
    Raspberry cubed – 5 mm
  • 25g
    lime juice
  • 0,5g
    lime zest
  • 10g
    British rose water

Ginger, pine nut and cocoa crumble

PreparationIngredients
Preparation

Melt the coconut fat to 20° C.  Mix all the ingredients together with the paddle attachment.

Using a drum sieve with a 8 mm grid, push the crumble through the holes using a scrape card onto a lined baking tray. Ensure there is an even layer.

Bake in a convection oven at 140° C for 18-20 minutes until crunchy.  

Allow to cool.

Ingredients
  • 50g
    Coconut fat
  • 65g
    caster sugar
  • 65g
    ground almonds
  • 52g
    Rice flour
  • 7g
    Plein Arôme
  • 12g
    Spring water
  • 0,2g
    Finely ground sea salt
  • 3g
    Ground ginger powder

FLEUR DE CAO™, pine nut and ginger crunchy

PreparationIngredients
Preparation

Take the cold crumble and coarsely chop with a knife.

Place through the drum sieve separating out the larger pieces from the crumbs. Crush the crumbs finely and reserve.

Melt the chocolate to 45° C and mix together with the pine nut paste.

Add in the crumble pieces, chopped chocolate and freeze-dried raspberry.  Mix well and scatter over a lined tray.  Set in the fridge.

Reserve in a sealed container.

Ingredients
  • 20g
    Fleur de Cao™
  • 60g
    Roasted pure pine nut paste
  • 120g
    Cooked crumble pieces

Dairy free chocolate mousse

PreparationIngredients
Preparation

Melt the chocolate and sunflower oil together and blend with the lecithin.

Melt the gelatine mass to 45° C and blend with the water at 25° C.  Now emulsify this, using a hand blender, with the melted chocolate mixture, little by little. Cool to 28° C.

Whisk the egg whites on a medium speed for 3 to 4 minutes, then add the chicory root fibre powder and whisk for another 4 minutes to obtain a meringue.

Using a whisk, gently fold in the chocolate water ganache to create the chocolate mousse.

Ingredients
  • 360g
    Fleur de Cao™
  • 30g
    sunflower oil
  • 3g
    Liquid lecithin
  • 50g
    Gelatin mass (6 to 1)
  • 300g
    Spring water
  • 180g
    Pasteurised egg whites
  • 80g
    Chicory root fibre

Pine nut microwave sponge

PreparationIngredients
Preparation

Weigh all the ingredients into a jug and blend together with a stick blender until smooth.

Pour into a ½ liter siphon and give 2 gas charges, shaking well between.

Pierce a hole in the bottom of a paper cup and ½ fill the cup with the mixture.

Microwave cook on full power for 30 to 40 seconds until cooked. Place upside down on a rack to cool.  

Once cool wrap to stop it drying out and reserve for assembly.

Ingredients
  • 200g
    egg white
  • 30g
    Rice flour
  • 90g
    pine nut paste
  • 80g
    sugar
  • 40g
    honey
  • 1g
    salt

Rose meringue

PreparationIngredients
Preparation

Puree the raspberries and sieve. Scale 185 gr of puree and add the water and the rose water.

Mix the powders and sugars together and add to the liquid mix.  Whisk on a machine for 4 to 5 minutes until a stiff meringue is formed.

Using a rose tube, pipe small rose shapes on a silicone sheet and dry in the dehumidifier at 50° C for a few hours until crispy.

Ingredients
  • 280g
    Raspberries for puree
  • 8g
    water
  • 15g
    British rose water
  • 20g
    Egg white powder
  • 200g
    dextrose
  • 100g
    sugar

Finishing

PreparationIngredients
Preparation
Ingredients
  • Q.S.
    Chocolate lattice Decoration
  • Q.S.
    fresh raspberries
  • Q.S.
    Honny cress

Assembly

Place some crunchy into the bottom of each window box.

Pipe 10 grams of chocolate mousse on top of the cruncy.

Cut rectangles of the compote/sponge insert and place on top of the chocolate mousse.

Top up the window boxes with the mousse until full. Allow to set in the fridge.

To serve – sieve a thin layer of the crumble crumbs over the top of each window box.

Decorate each window box with the chunks of crunchy, fresh raspberries, sponge, honey cress, rose meringues and the chocolate lattice.