Midnight
Recipe by David Redon
Recipe step by step
COMPOSITION
Makes 12 plated desserts
- Crispy chocolate cylinder
- Black sesame biscuit
- Yuzu creamy
- Poached pears
- Siphon vanilla mousse
- Praliné sauce
1
CRISPY CHOCOLATE CYLINDER
Ingredients
- 200g Veliche Obsession 30
- 30g Veliche Rice Crunchies
- 30g Veliche Crispy Crunchies
- 20g Roasted hazelnut powder
- Blend Veliche Rice Crispy, Veliche Crispy Crunchies and hazelnut powder into small pieces.
- Melt the chocolate at 40-45°C and add the powder.
- Spread on a rectangular rhodoide of 15.5 x 8 cm, roll on itself and place inside a metal ring of 6 cmØ to secure during crystallisation.
2
BLACK SESAME BISCUIT
Ingredients
- 300g Egg whites
- 120g Sugar
- 2g Salt
- 160g Black sesame paste
- 60g Oil
- 80g Almond powder
- 80g Flour T45
- 3g Baking powder
- 40g Corn starch
- 3g Lemon zest
- Whip egg whites with sugar and salt
- Mix the black sesame paste with oil.
- Sift powders together
- Gradually add the soft meringue peaks with the lemon zest, then fold in the black sesame mixed with oil.
- Spread on a 40x60 baking tray and bake at 170°C for approximately 12 min.
- Cool down.
- Cut 48 discs of 4 cm Ø.
3
YUZU CREAMY
Ingredients
- 100g UHT cream 35%
- 90g Butter
- 30g Gelatin mass (1/5)
- 240g Veliche Obsession 30
- 200g Yuzu puree
- Warm up the cream and butter to 60-70°C
- Add the gelatin mass and pour over the chocolate.
- Mix well, add the yuzu puree and blend.
- Reserve in the fridge.
4
POACHED PEARS
Ingredients
- 300g Water
- 125g Sugar
- 1g Vanilla beans
- 35g Yuzu puree
- 20g Lemon juice
- 330g Fresh pears (firm and fruity)
- Cut the pear into 1/1 cubes, add the lemon juice and reserve.
- Bring water to boil with sugar and vanilla beans.
- Stop cooking, add yuzu puree and pear cubes.
- Place in bag and vacuum seal.
- Reserve in the fridge.
5
SIPHON VANILLA MOUSSE
Ingredients
- 300g UHT cream 35%
- 15g Roasted black sesame seeds
- 80g Veliche Obsession 30
- 1g Vanilla beans
- Warm up the cream with black sesame seeds at around 70°C and sift over chocolate and vanilla, then mix well to get a good emulsion.
- Fill a 1L siphon, close hermetically and add 1 gas cartridge.
- Reserve in the fridge for 8 hours.
6
PRALINE SAUCE
Ingredients
- 90g Milk
- 1g Salt
- 1g Vanilla beans
- 300g Veliche Hazelnut Praliné 65
- Warm up the milk, salt and vanilla to 35-40°C, add to the praline and mix.
- Adjust the texture with the milk if necessary.
7
ASSEMBLY
- Drain the pears and keep the syrup for soaking the biscuit.
- Place the crispy cylinder on a plate and place a layer of black sesame biscuit in the bottom that has been soaked in the pear syrup.
- Soften the yuzu creamy and pipe ±10 g, place another soaked biscuit, add ±25 g of pear cubes and place another layer of soaked biscuit, pipe again ±10 g of yuzu creamy, and place the last layer of soaked biscuit.
- Shake the siphon energetically and pipe a nice dome of ±30 g on top.
- Decorate with yellow chocolate stars and pour the praline sauce at the base when serving.
