Grillage Square
Grillage square is a mono-portion in the shape of a cube with orange mousse placed on a sponge cake with poppy seeds. The whole thing is covered with chocolate icing based on Barima Artisanal chocolate and almond crocanth. The monoportions were decorated with fresh herbs and a chocolate decoration – Square Grillage.
Used products and decorations
Recipe
Whisk eggs with sugar until stiff foam is obtained . Add vegetable oil, milk and concentrated vanilla paste. Then add sifted flour with baking powder and finally - poppy seed mass. Spread a thin layer of sponge cake on a baking tray lined with parchment. Bake at 160°C for 18 minutes. After baking, cut out the desired shape.
Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it over the chocolate. Add orange paste and gently blend with whipped cream. Place the sponge cake in a mould, fill it with orange mousse and freeze.
Heat the puree with sugar to 40°C. Add agar, boil for 3 minutes and then add orange paste. Cool it down in the refrigerator until set. Blend before use to obtain gel texture.
Soak gelatine in cold water. Heat up the cream with vanilla paste, add egg yolks with sugar and re-heat to 82°C. Strain and add soaked gelatine. After cooling down to 45°C add whipped cream. Pour the cremeux into moulds and freeze. Coat the frozen cremeux with Barima Artisanal white Velly spray (code AP0379NE)
Melt the chocolate. Add vegetable oil and crocant, and mix it thoroughly. Dip the frozen dessert in the chocolate coating.
For decoration use Barbara Decor chocolate decorations:
- Grillage Square (code 331052),
- Chocolate Dots (code 3325473).
scheme
SIMILAR DESIGN
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TARTS, CAKES and MONOPORTIONS
Ana Florencia Davila
Michał Świerad
