A dessert I created for Jana and Helder when they came to Paris.
An almond dacquoise sprinkled with chopped hazelnuts, a white chocolate ganache, amarena cherries, milk chocolate mousse flavored with kirsh and some meringues with orange zest.
An almond dacquoise sprinkled with chopped hazelnuts, a white chocolate ganache, amarena cherries, milk chocolate mousse flavored with kirsh and some meringues with orange zest.
Makes 4 servings,
The Dacquoise :
- 2 egg-whites
- 70 gr sugar
- 80 gr ground almond
- chopped and roasted hazelnuts
Beat the egg-whites until stiff, then add the sugar, keep beating until smooth. Fold in delicately the ground almonds and spread this mixture with a pastry bag (nozzle #13) over an oven tray covered with baking paper. Sprinkle with some chopped hazelnuts.
Bake in preheated oven (medium heat) for about 15 minutes. Leave to cool down then cut circles out of it with a pastry cutter (actually the molds, 7 cm diameter). Put them in the molds lined with plastic film (here : rhodoid).
The White Chocolate Ganache :
- 100 gr white chocolate
- 60 gr cream
- 1 gelatin sheet
Hydrate the gelatin in cold water.
Chop the chocolate, heat up the cream, add the gelatin then pour it over the chocolate. Stir until the chocolate is completely melted. Leave to cool down for a while.
We'll need some Amarena cherries...
When the ganache is almost set, pour it over the dacquoise. Then add some amarena cherries...
The Milk Chocolate Mousse :
- 150 gr milk chocolate
- 3 egg-yolks
- 30 gr sugar
- 150 gr milk
- 5 tbsp Kirsh (more or less according your taste)
- 2 gelatin sheets
- 3 egg-whites
Mix the egg yolks with the sugar...
Hydrate the gelatin in cold water.
Bring the milk to boil in a sauce pan then pour half of it on the yolks mixture, mix right away. Then pour this mixture back in the sauce pan (with the rest of the milk). Then cook over low heat stirring all the time until it reaches 82°C to 85°C (179°F to 185°F). Then add the gelatin (drained).
Bring the milk to boil in a sauce pan then pour half of it on the yolks mixture, mix right away. Then pour this mixture back in the sauce pan (with the rest of the milk). Then cook over low heat stirring all the time until it reaches 82°C to 85°C (179°F to 185°F). Then add the gelatin (drained).
Then pour this mixture over the chocolate (previously chopped). Stir until the chocolate is completely melted. Add the Kirsh and leave to cool down until it reaches room temperature.
Beat the egg-whites until stiff and fold them delicately into the chocolate mixture.
Fill the molds, level the top with a spatula and place in the freezer for several hours (until frozen)... I had some problem with the ganache (too runny) but I corrected the quantities.
The Meringues :
- 1 egg-white
- 70 gr sugar
- zest of 1/2 orange
Beat the egg-white until stiff, add the sugar. Keep beating until smooth. Then add the zest and fold delicately. Form the meringues 2 cm diameter over an oven tray covered with baking paper...
Place in preheated oven (low heat, like 100°C/212°F) for 1 to 1h30.. Reserve.
The Glazing :
- 150 gr dark chocolate
- 200 gr cream
- 2 gelatin sheets
I didn't take photos of this step, sorry.
Heat up the cream, add the gelatin (previously hydrated in cold water and drained) then pour it over the chopped chocolate, stir until completely melted then pass through a thin sieve. Leave to cool down until it reaches 30°C/86°F. Remove the mousses from the molds and glaze them right away over a grid.
Defrost them in the fridge for 6 hours at least. Then decorate the base with the meringues and place an amarena cherry on top.
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