Crusty
Cask with Fruit of the Loom
Chocolate, Grand Marnier Sabayon
By Executive Chef Nizam
Peero,
Labourdonnais Hotel, Mauritius Island, Madagascar
Serves 4
Ingredients:
1 Grand Marnier Crust
15 grams Butter
25 grams Grand Marnier
50 grams Icing Sugar
15 grams Flour
Sabayon
Ingredients:
3 Egg Yolk
100 grams Icing Sugar
50 ml Rum
White
Chocolate Mousse Ingredients:
400 grams White Chocolate
250 grams Whipped Cream
2 Egg Yolk
2 Gelatin Sheets
100 grams Fruit of the Loom Pulp
Cask
Ingredients:
40 grams Flour
50 grams Sugar
10 grams Cocoa
50 grams Egg Whites
50 grams Butter (melted)
Décor:
Icing Sugar
Mint Leaves
Procedure
for Crusts:
In a bowl, put the flour, icing sugar, Grand Marnier and
softened butter. Stir until getting a smooth and homogeneous
paste. On a slightly buttered plate, make them in 10 cm
diameter circles. Put them in a preheated oven (180C°
or 356F°) until getting a nice blond color. Take them
out of the oven and form them into flowers. Keep them
in a dry place.
Procedure
for Sabayon:
In a bowl, mix the icing sugar, the eggs yolks and the
rum, and whip it vigorously in a water bath. Remove it
from the bath when the volume of the mixture is doubled
and each beat of the whisk shows the bottom of the bowl.
Procedure
for Chocolate Mousse:
Melt the white chocolate and cool it quickly. Delicately
add the egg yolks and the whipped cream. Finally add the
melted gelatin sheets and the fruit of the loom pulp.
Keep it in the fridge until the mixture slightly hardens.
Cask
Procedure:
Put together the flour, sugar, cocoa, egg white and melted
butter in a bowl and stir up with a whisk to get a smooth
paste to be put onto an oven plate. Make thin uniform
bands 5 x 10 cm. Cook at 180C° until getting a nice
color. Wrap the bands around a pastry roll to form the
casks.
Serving:
In the middle of the plate, make a 10 cm diameter circle
with the icing sugar and ice it with a reed (or use the
salamander). Put the cask in the middle and fill it with
chocolate mousse. Place the Grand Marnier crusts on the
cask and powder with icing sugar.
Serve immediately.
|
