Flamenco
Recipe by Jeroen Goossens
This recipe consists of the following components:
- Fan of sugar (flowerpaste)
- Marzipan flour
- Dancer of chocolate
- Skirt of red-colored chocolate (Veliche Obsession 30%)
- Cremeux blood orange (recipe A)
- Sangria Confit (Recipe B)
- Compote blood orange (recipe C)
- Mousseline spices (recipe D)
- Almond biscuit (recipe E)
- Caramel Base (recipe F)
Assembly
- Prepare recipes B & C and fill cone molds with these fillings, freeze and unload.
- Prepare recipe E. Spread batter to 5 mm thickness bake to 210 °C, 6 minutes and cut out 4.5 cm circles.
- Prepare recipe F and roll between two sheets of baking paper and cool. Then cut it out at 5.5 cm.
- Prepare recipe A and fill the mold and pour out almost everything so that a thin layer remains, cool the molds.
- Prepare recipe D and fill the molds to half and fill the molds with the interiors.
- Freeze and release the desserts.
- Plicate thin layers of red chocolate and put them directly around the dessert so they stick.
- Put the decorations on the dessert.
- Spray the skirt with red cocoa butter.
Recipe A - Cremeux Blood Orange
Ingredients
170g blood orange juice
100g sugar
150g egg
75g egg yolk
3g gelatin
15g water
100g butter
30g Veliche Euphoria caramel chocolate
2g red food coloring
10g Cointreau
Method
- Heat the juice and half of the sugar
- Soak the gelatin in the water
- Beat the egg, egg yolk and remaining sugar until smooth.
- Mix the juice and egg mass and heat until done (+-83 °C)
- Briefly mix remainder with hand blender until smooth
Recipe B - Sangria Confit
Ingredients
50g blood orange jam
150g blood orange puree
100g red dessert wine
70g honey
2g orange zest
8g cinnamon stick
15g cold binder (Quelli)
15g Cointreau
6g gelatin
30g water
Method
- Boil the top six ingredients
- Soak the gelatin and water
- Mix everything with the hand blender
- Pour into the molds and leave to set in the refrigerator (keep 100 g of this recipe as this is needed for recipe C)
Recipe C - Compote blood orange
Ingredients
100g Sangria confit see recipe B
500g cleaned parts of blood orange
Method
- Heat the confit to ±60 °C
- Add the blood orange parts
- Fill into the pre-cooled molds
- Freeze and unload
Recipe D - Mousseline spices
Ingredients
300g cream
180g white chocolate Veliche Obsession 30%
50g pasteurized egg yolk
50g sugar
50g water
150g milk
7g gelatine
35g water
4g speculoos spices
Method
- Beat the cream almost stiff
- Soak the gelatin and water
- Boil the sugar and water to 120°C
- Beat the yolk with the hot sugar syrup until it becomes tough and almost cold
- Boil the milk with the spices and dissolve the gelatin mass and chocolate in it
- Strain through a very fine sieve and cool to 25°C
- Mix in the yolk mass and finally the whipped cream
Recipe E - Almond cookie
Ingredients
135g egg
20g sugar
90g almond powder
90g sugar
Preparation
- Mix egg, 20gr sugar and almond powder until smooth.
- Beat egg whites with 90g sugar
- Melt butter until beurre noisette (light brown)
- Add egg mass with foam mass, butter and dry substances together with spatula until batter (see further construction instructions)
Recipe F - Caramel base
Ingredients
150g Veliche Hazelnut Praline 65%
150g Veliche Euphoria caramel chocolate
150g Crispy Crunchies
2g salt
5g orange zest
Method
Mix everything at 35C.
