Makes 4 servings,
Caramel Mousseline Cream :
(day before)
- 150 gr milk
- 1 yolk
- 5 g sugar
- 25 gr sugar (for the caramel)
- 10 gr flour
- 5 gr corn starch
- 30 gr butter (at room temperature)
Prepare a caramel : pour the sugar in a small sauce pan, cover hardly with water and some lemon juice drops. Cook until golden brown. Then pour the milk, cook until the caramel is completely melted...
In a bowl, beat the yolk with the sugar, then add the flours...
Pour the hot milk over the previus mixture, then pour it back into the pan, and cook until it thickens...
The cream has to be thick. Leave to cool down, it has to reach room temperature.
Softened the butter in a bowl, whip it...
Then add the caramel cream in 3 times whipping energetically...
Fill the silicon molds (here 4 cm diameter half sphere). Level the top to be perfectly plane. Reserve...
Vanilla Panna Cotta :
(day before)
- 75 gr cream
- 10 gr sugar
- 1/2 tsp vanilla flavor (powder)
- 1/2 gelatin sheet (1 gr)
Hydrate the gelatin in cold water for at least 5 minutes.
Bring to the boil the cream, the sugar and the vanilla flavor, then out of the heat add the gelatin. Stir until completely dissolved...
Pour this cream in the silicon pan. Then place it in the freezer.
Tatin :
(day before)
- 1 apple
- 30 gr butter
- for the caramel : 50 gr sugar, water, lemon juice.
Peel and core the apple, then cut it into small cubes (0,5 cm edge) and cook them 5 minutes in a frying pan with the butter...
Prepare the caramel, cook the sugar with a bit of water and lemon juice drops until it caramelize. Then pour a bit in the silicon molds...
Fill the molds with the apples. The apples will shorten after then add some extra apples. Place in a preheated oven for 15 to 20 minutes. Leave to cool down, press lightly the apples with a spoon, the place them in the freezer.
Ganache Montée Cardamom :
(day before)
- 70 gr white chocolate
- 150 gr cream (100 gr + 50 gr)
- 1/2 gelatin sheet (1 gr)
- 1/2 tsp ground cardamom
Melt the white chocolate in a water-bath. Heat up the 50 gr cream with the cardamom, then add the gelatin (previsouly hydrated in cold water for 5 minutes)...
Add the warm cream over the melted chocolate, then add the cold cream (100 gr). Put in the freezer over the night....
Dacquoise :
- 2 egg whites
- 70 gr sugar
- 80 gr ground almond
- 10 gr flour (optional, it can help to get more structure)
Beat the egg-whites until stiff, then add the sugar in 2 times, keep beating until smooth. Then fold in delicately the ground almonds and flour...
Spread it over an oven tray covered with baking paper with the help of a pastry bag. Bake for 15 minutes (preheated oven, medium heat). Reserve.
Sponge Cake :
- 2 egg whites
- 2 yolks
- 65 gr flour
- 50 gr sugar
- cardamom syrup to soak (50 ml water, 25 gr sugar, 1/2 tsp cardamom)
Beat the sugar and the yolks...
Beat the egg-whites until stiff, then fold them delicately into the previous mixture...
Then fold delicately the flour...
Spread it over an oven tray covered with baking paper 1,5 cm thick and place the a preheated oven (medium heat) for 8 to 10 minutes). Leave to cool down. Reserve.
The Assembly :
Take out of the fridge the ganache montée and beat it like a Chantillly.
Cut the sponge cake 12 cm length and 4 cm width. Spread a bit of the ganache montée on the side and stick on them some roasted almonds (chopped). Brush the sponge cake with a cardamom syrup (50 gr water, 25 gr sugar, 1/2 tsp ground cardamom). Arrange the ganache montée over the sponge cake with the help of a pastry bag. Reserve in the fridge...
Cut the dacquoise 12 cm and 4 cm width. Place on them 1 half sphere of caramel mousseline cream, tatin and panna cotta... Reserve in the fridge until they defrost...
When the ganache montée is set and the half sphere and defrost, place the dacquoise with the half spheres over the ganache montée, then decorate with some arlettes (recipe here : click!). Reserve in the fridge until the service.
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