Inspiring recipes :
Retro Risotto Cake
Javier Mercado, United Kingdom
Mandarin Chocolate Mousse
- 3 each Mandarin Orange Zest
- 100 gr sugar
- 100 gr Mandarin orange puree (10 % sugar added)
- 40 gr egg yolks
- 300 gr whipping cream
- 300 gr Lactée Barry milk couverture 35 %
- 210 gr Cocoa Barry Excellence 55 % Couverture
- 300 gr whipping cream, whipped to medium peaks
Combine the zest, sugar, puree and egg yolks over a double boiler. Stir and bring mixture to 85 °C.
Combine the 2 chocolates together and set aside.
Meanwhile, bring 300 gr whipping cream to the boil. Once the cream boils pour it over the chocolate in stages. Stir to make a light ganache.
Once the mandarin yolk mixture reaches temperature, pour it into the bowl of a mixer and whip on high speed until it's cool.
Finally, fold the cooled yolk mixture into the ganache, then fold in the whipped cream until the mousse is incorporated.
- 220 gr Cocoa Barry Excellence 55 % Dark couverture
- 275 gr whipping cream
- 100 gr icing sugar
- 75 gr plain flour
- 75 gr almond flour
- 8 gr baking powder
- 205 gr egg whites
- 110 gr butter (Noisette)
First make a chocolate ganache with the 220 gr chocolate and whipping cream. Next mix the icing sugar, plain flour, almond flour, baking powder and egg whites together. Follow by adding the browned butter.
Fold this mixture into the ganache, then let it rest for 3 hours in the refrigerator. Finally pipe into a cake ring and bake at 176 °C until cooked.
- 250 gr milk
- 250 gr whipping cream
- 20 gr sugar
- 100 gr egg yolks
- 112 gr Cacao Barry Tanzanie Origin couverture
- 92 gr Cacao Barry Excellence 55 % couverture
Pour the milk and whipping cream into a saucepan and add sugar. Bring to the boil.
Meanwhile, put the egg yolks in a separate bowl and whisk to slightly break them up. Chop both couvertures and place in a bowl.
Once the ingredients in the saucepan are boiling, temper some of the mix into the yolks. Make a liason with the yolks in the suacepan to make a sauce anglaise. Cook the sauce anglaise to 82 °C.
Quickly strain and scale 500 gr of the anglaise over the chopped couverture and blend until smooth and creamy.
Place a piece of cling film touching directly over the top of the cremeux to aid in preventing a skin from forming. Chill the cremeux quickly.
- 75 gr butter
- 38 gr liquid glucose
- 100 gr icing sugar
- 1.5 gr pectin
Place all the above ingredients into a saucepan and bring to a boil.
Once boiling, remove the pan from the heat and pour the mixture out onto tray lined with a silicone mat.
Place the mat into the oven and bake at 190 °C until golden.
Remove from the oven and leave to cool completely.
Riz au lait
- 65 gr Risotto rice
- 1.5 gr salt
- 1 each orange zest
- 400 gr milk
- 1 each vanilla pod
Cook the above ingredients over a medium heat in a covered pan until the rice is just tender.
- 10 gr egg yolks
- 15 gr sugar
- 25 gr orange liquor
Once the rice is fully cooked, add the yolks, sugar and liquor and cook for a few minutes longer.
Next, remove the rice from the heat and pour into 125 mm round (10 mm deep) ring mould. Place cling film directly over the rice.
Cool and freeze.
- 50 gr water
- 250 gr whipping cream
- 350 gr sugar
- 14 gr gelatine sheets
- 120 gr Cacao Barry extra-brute cocoa powder
Heat the water, cream and sugar to 114 °C in a saucepan. Remove the pan from the heat and set aside.
Next, in a separate bowl, bloom the gelatine in ice water.
Follow by whisking int the cocoa powder. Bring to the boil and add the bloomed gelatine. Strain and cool.
Re-heat to use.
Assembly of Entremet
Using 10 mm bars cut the cake to provide 2 even layers of chocolate financier per entremets. Set aside.
Now using a 18 cm round (3 cm deep) cake ring, press down, over the cut sponge there by creating a tight fit. Remove the ring.
Next place the 18 cm ring on a silicone lined flat tray. Place the first cut financier cake onto the bottom.
Follow by piping the cremeux over the cake, then placing the frozen risotto rice inside and central over the cremeux / cake.
Crush some of the Florentine and sprinkle generously over the entire ring.
Finally pipe more cremeux covering the rice and place the second sponge on top, creating a "sandwich" effect. Place this completed cake ring into the freezer until set.
Once fully set, remove ring from cake "sandwich" and pipe mousse into a prepared 20 cm cake ring.
Push the cake sandwich into the larger mousse ring and scrape level.
Place the finished cake into the freezer and freeze until set.
When set, unmould and decorate with a chocolate glaçage and spray frozen with coloured cocoa butter.