VANILLA OPALYS NAMELAKA
- Whole milk 275 g
- NOROHY Tahitensis vanilla bean paste 10 g
- Glucose 15 g
- Gelatin 7 g
- Water for the gelatin 35 g
- OPALYS 33% chocolate 510 g
- Heavy cream 36% 550 g
Heat the milk, vanilla bean paste and glucose. Add the rehydrated gelatin. Slowly combine with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold heavy cream.
Mix with the immersion blender again. Leave to set in the refrigerator, preferably overnight.
JELLIED MANGO COULIS
- SOSA gelatin powder 220 Bloom 12 g
- Water for the gelatin 60 g
- ADAMANCE 100% Kesar and Alphonso mango purée 490 g
- ADAMANCE 100% passion fruit purée 185 g
- Sugar 60 g
- Diced mango 185 g
Rehydrate the gelatin.
Heat a third of the purée and the gelatin to 120°F (50°C).
Add the sugar, followed by the rest of the purée and the diced mango.
Pour it out and leave it to set in the refrigerator.
PASSION FRUIT INSPIRATION CRISP
- Essentials Almond Shortbread Crust 150 g
- Crispy wheat flake cereal 100 g
- VARHONA Passion Fruit INSPIRATION 150 g
Mix the baked shortbread crust into crumbs in a blender, then incorporate the crispy wheat flake cereal and melted fruit couverture.
Tip: you can use offcuts from shortcrust you’ve already made for other creations
PÂTE SABLÉE AMANDE ESSENTIELS POUR « SABLÉ PRESSÉ INSPIRATION PASSION »
- All-purpose flour 74 g
- Confectioner’s sugar 28 g
- SOSA extra fine blanched almond flour 9 g
- Salt 0,2 g
- European-style butter 38 g
- Whole eggs 16 g
Combine the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- ABSOLU CRISTAL NEUTRAL GLAZE 455 g
- Mineral water 46 g
- NOROHY Madagascan organic vanilla beans 3 g
Bring the Absolu Cristal Neutral Glaze to a boil in water with the scraped vanilla bean. Strain.
Immediately apply using a spray gun at approx. 175°F (80°C).
Make the vanilla namelaka and set it aside. Make the jellied mango coulis and immediately pour out 40g into 7cm semi-sphere molds. Leave it to set in the refrigerator, then freeze it.
Make the Passion Fruit Inspiration crisp and form it into 6cm rounds (15g each). Freeze.
Prepare some 7cm rings by lining them with some textured sheets and placing them on a silicone mat.
Put in place the crisp disks.
Beat the vanilla namelaka and immediately arrange 40g in each ring. Put in place the mango coulis dome, pressing down lightly so the whipped namelaka rises up around the edges. Freeze.
Turn out the desserts, pull off the textured sheet and use a spray gun to apply a thin layer of neutral Absolu Cristal glaze.
Make some small disks using some Opalys chocolate and vanilla powder.
Arrange one decoration on each gateau.
Downlad the recipe
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