The Taste of Time
Javier Mercado, United Kingdom
Mango Paté du Fruit
- 300 gr mango puree (with 10 % added sugar)
- 25 gr pectin-based powder
- 20 gr caster sugar
- 2 vanilla pods
- 400 gr caster sugar
Pour the mango puree into a saucepan and bring it to a simmer
Meanwhile, combine the ingredients for stage 2 in a bowl.
Once the puree starts to simmer, add the stage 2 ingredients and briefly whisk. Let this mixture come to the boil.
Next, slowly add the sugar for stage 3, whisking the mixture constantly.
After 5 minutes of boiling, pour the hot liquid into a boarded frame (5mm thick aluminium bars) on a silicone mat.
Leave the jelly to set without moving it.
- 88 gr whipping cream
- 70 gr Gorgonzola
- 250 gr Blanc Satin 30.5 % White couverture (Cacao Barry)
- 18 gr liquid glucose
- 24 gr Beurre de Cacao Mycro (Cacao Barry)
Pour the whipping cream into a saucepan and bring it to the boil
Remove the saucepan from the heat and add the gorgonzola
Strain the cream and cheese mixture over the Blanc Satin Couverture
Stir in the liquid glucose and mycryo powderand stir the mixture until it is a completely smooth ganache. Leave the ganache to cool.
Once the ganache is cold use a whisk to whisk briskly until the consistency thickens into a thicker mixture.
Pour the ganache into a boarded frame, made from 5 mm deep aluminium bars and lined with silicone paper. Scrape the surface level with the bars.
Assembly of the Bon-Bon
Sandwich together the paté du fruit and the gorgonzola ganache.
Using tempered Excellence 55 % Dark couverture, spread a thin layer onto the bottom of the gorgonzola ganache side. Allow this to set.
Now place the sandwiched squares onto a guitar cutter and cut squares using 22.5 mm frane cutter.
Finally dip the squares into tempered Excellence 55 % couverture and place onto a transfer sheet. Leave to set then peel the chocolates off.