Recipe step by step
COMPOSITION
- Okapi Mousse
- Crispy Praliné – Chocolate Sphere
- Okapi Crémeux
- Mango – Passion Fruit Gel
- Mango – Passion fruit Crémeux
- Chocolate spongecake
- Mango Coulis
- Decoration
- Fresh Herbs
1
OKAPI MOUSSE
- 250 g Whole milk
- 500 g Whipped cream (35%)
- 300 g Okapi 65 Signature Origin dark couverture chocolate
- 4 g Gelatine (sheets)
- Soak the gelatine sheets in water
- Heat the milk till boiling point
- Mix the hot milk, gelatine and chocolate together
- Mix the whipped cream at 38°C setting point
- Fill the silicon moulds and freeze
2
CRISPY PRALINÉ – CHOCOLATE SPHERE
Ingredients
- 200 g Hazelnut praliné
- 100 g Usulután 65 Signature Origin dark couverture chocolate
- 25 g Deodorized Cocoa Butter
- 30 g Crispy Rice
- Melt the chocolate and Deodorized Cocoa Butter
- Add the Hazelnut praliné and crispy rice
- Mix till homogenious mixture and put in a silicon sphere mould and freeze
3
OKAPI CRÉMEUX
Ingredients
- 125 g Whole milk 125 g Cream (35%)
- 25 g Sugar
- 50 g Egg yolk
- 40 g Inulin Waxy (Toufood)
- 150 g Okapi 65 Signature Origin dark couverture chocolate
- Cook the milk + cream + sugar
- Mix with the egg yolks and chocolate
- Add the Inulin waxy and mix very well
- Sieve the mixture and put in piping bags
- Cool down in fridge
4
MANGO – PASSION FRUIT GEL
Ingredients
- 150 g Passion Fruit Puree
- 150 g Mango Puree
- 50 g Sugar
- 4 g Agar
- Cook all ingredients till boiling
- Cool down till set gel
- Mix the “set gel” in a blender till a fluid gel
- Put in piping bag and store in fridge
5
MANGO – PASSION FRUIT CRÉMEUX
Ingredients
- 120 g Whole eggs
- 100 g Sugar
- 160 g Butter
- 110 g Passion Fruit Puree
- 70 g Mango Puree
- 4 g Gelatine (sheet)
- Soak the gelatine in cold water
- Heat the eggs, sugar, mango and passion puree till 85°C (thermomix)
- Add the soaked gelatine
- Cool down till 37°C
- Add the soft (room temperature) butter and mix till homogenious mixture
- Store in fridge
6
CHOCOLATE SPONGECAKE
Ingredients
- 125 g Egg whites
- 80 g Almond powder 100%
- 80 g Egg yolks
- 80 g Sugar
- 20 g Flour
- 10 g High fat Cocoa Powder
- Mix all ingredients in a blender
- Sieve the mixture
- Put the mixture into a siphon and add 2 pieces of N2O
- Store for 4h in fridge
- Pipe into a carton coffee cup and heat in microwave at 750 W for 1 minute
- Cool down
7
MANGO COULIS
Ingredients
- 120 g Mango Puree
- 60 g Passion Fruit Puree
- 20 g Sugar
- 1,5 g Xanthan Instant
- Heat the mango puree, passion fruit puree and sugar till 50°C
- Mix with Xanthan Instant
- Store in fridge
8
DECORATION
- Salty Caramel Crumble
- Crispy Salty Caramel Curls
- Crispy Lemon Curls
- Rounds Orange
- Rondje reliëf 5 cm
- Zwart Sneeuwbal 3 cm
9
FRESH HERBS
- Atsina Cress
