Ingredients
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Mousse
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Basic Custard
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250 g whipping Cream
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250 g Milk
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100 g Egg
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50 g Caster Sugar
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300 g Custard
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450 g whipped Cream
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325 g Cacao Barry
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65 % Chocolate
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Prune Sponge
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80 g grated Tanzanie
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100 g Brown Sugar
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40 g inverted Sugar
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100 g T45 Flour
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4 g Baking Powder
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2 g Cinnamon Powder
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10 g Cocoa Powder
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130 g whole Egg
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130 g liquid clarified Butter
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50 g chopped Prunes
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Plum Jelly
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450 g Plum
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1 g Ascorbic Acid
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10 g Caster Sugar
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75 g Glucose
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6.5 g Pectin NH
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15 g Sugar
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1 Vanilla Pod
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10 g Plum Powder
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Plum Cremeux
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84 g whipping Cream
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15 g Trimoline
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15 g Glucose
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120 g Plum
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145 g Cacao Barry
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65 % Chocolate
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75 g cold whipping Cream
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Crumble Layer
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20 g Butter
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10 g Mycryo Cocoa Butter
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30 g Flour
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20 g dark soft Brown Sugar
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10 g ground Almonds
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30 g Paillet Feuilletine
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1 Lemon Zest
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Chocolate Glaze
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150 g Water
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125 g Sugar
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175 g Glucose
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100 g condensed Milk
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20 g Leaf Gelatine
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150 g Callebaut 80% Chocolate
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Garnish
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Chocolate Spirals
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Chocolate Honeycomb
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Gold Leaf
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Spray Chocolate
Directions
Steps
|
1
Done
|
MousseMake a crème Anglaise and form an emulsion with the chocolate, then fold in whipped Cream. |
|
2
Done
|
Prune SpongeMix the dry ingredients together. |
|
3
Done
|
Mix the eggs and melted butter. |
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4
Done
|
Combine the two mixtures, add chopped soaked prunes and leave to rest overnight before baking at 180°C for 15-20 minutes. |
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5
Done
|
Leave to cool then cut to 160 mm diameter. |
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6
Done
|
Plum JellyBring the all the ingredients to the boil and boil for 5 minutes. |
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7
Done
|
Weigh 150 g into a 160 mm ring and freeze. |
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8
Done
|
Plum CremeuxHeat the cream, trimoline and glucose and add the plum purée. |
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9
Done
|
Stir in half the mixture to the chocolate and make an emulsion. |
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10
Done
|
Add the other half of the mix and blend well then add the cold un-whipped cream. and pour 150 g onto the set plum jelly. |
|
11
Done
|
CrumbleMake a crumble with all the ingredients then weigh 50 g into a 160 mm ring and bake at 170°C until light and golden. |
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12
Done
|
Once it is cooked and cooled, spray with cocoa butter and milk chocolate prevent humidity. |
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13
Done
|
Chocolate GlazeBoil the water, sugar and the glucose syrup, then add the condensed milk and the soaked leaf gelatine. |
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14
Done
|
Pour the mixture over the coverture, emulsify well and pass. |
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15
Done
|
Keep covered and use at 40°C to coat frozen cakes. |
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16
Done
|
To AssembleTake the cooled crumble in its 160 mm cake ring and place on top of this the 160 mm prepared prune sponge. |
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17
Done
|
Take the second cake ring containing the frozen plum jelly, and pour on 150 g of the plum crèmeux and freeze. |
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18
Done
|
Place the sponge and crumble layer on the jelly, sponge side down. |
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19
Done
|
Pour the mousse into a ring then place the layered frozen plum jelly, crèmeux, sponge and biscuit base into the mousse, jelly side down – see diagram. |
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20
Done
|
Put a plastic sheet on the top and press down to even off the bottom of the cake then freeze. |
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21
Done
|
When the cake is frozen, reheat the glaze to 35°C and glaze. |
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22
Done
|
When the glaze has set, spray the sides with red cocoa butter and allow to set for a few minutes. |
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23
Done
|
Garnish with chocolate spirals, chocolate honeycomb, gold leaf, chocolate whispers and spray chocolate. |
