MAKES 24 Opale de Rose - Rose Blood Orange Cake
  • Opalys & Rose water whipped ganache
    • Mineral water 290 g
    • SOSA potato starch 15 g
    • SOSA gelatin powder 220 Bloom 3 g
    • Water for the gelatin 15 g
    • OPALYS 33% CHOCOLAT 240 g
    • NOROHY rose water 40 g

    Mix a little of the cold water with the potato starch.
    Heat remaining water to 185/195°F (85/90°C).
    Pour some more of the water into the water-starch
    Bring to a boil in your cooking appliance.
    Off the heat, add the bloomed gelatin.
    Emulsify with a spatula while gradually pouring over the
    partially melted chocolate.
    Mix as soon as possible with an immersion blender to
    perfect the emulsion.
    Add the rose water and blend again.
    Leave to set for 12 hours in the fridge.

  • Blood orange gellified coulis

    Sprinkle the gelatin over the small amount of pureed
    fruit at 40°F (4°C), then wait 15/20 minutes for the
    gelatin to bloom.
    Heat this mixture to between 120/140°F (50/60°C) to
    melt the gelatin.
    Next, add the sugar and glucose powder, then pour into
    the second part of the purée at 40°F (4°C).
    Blend with an immersion blender until smooth and pour
    into a mold immediately.

  • Almond and rose water sponge
    • SOSA almond flour 140 g
    • Eggs 170 g
    • Mineral water 30 g
    • NOROHY rose water 45 g
    • Egg whites 210 g
    • Sugar 90 g
    • Pastry flour 110 g

    Combine the almond flour, eggs, water and NOROHY rose water.
    Beat the egg whites until stiff peaks form, adding all the
    sugar at once.
    Fold the beaten egg whites into the first mixture, then
    fold in the sifted flour

  • Blood orange italian meringue
    • ADAMANCE blood orange puree 70 g
    • SOSA Albuwhip dried egg whites 7 g
    • Mineral water 20 g
    • Sugar 65 g

    In the bowl of a mixer, combine the blood orange purée
    at 40°F (4°C) and the sifted albumin.
    Mix and wait 15/20 minutes for the albumin to bloom.
    In a saucepan, combine the water and sugar, cook at
    245°F (118°C), then add to the purée and albumin once
    it appears frothy.
    Beat in a stand mixer at medium speed until cool (approx.
    85°F or 30°C)

  • Blood orange whipped cream
    • ADAMANCE blood orange puree 65 g
    • Whipping cream 100 g

    Combine the blood orange purée and the cream, both at
    40°F (4°C), then beat in a stand mixer at medium speed
    until a frothy texture appears, like a standard whipped

  • Intense blood orange and rose mousse
    • SOSA gelatin powder 220 bloom 10 g
    • Tara gum 4,3 g
    • ADAMANCE blood orange puree 170 g
    • ADAMANCE blood orange puree 300 g
    • NOROHY rose water 45 g
    • Blood orange Italian meringue 160 g
    • Blood orange whipped cream 160 g

    Sprinkle the gelatin and tara gum into the small amount
    of blood orange purée at 40°F (4°C), then wait 15/20
    minutes for the mixture to bloom.
    Heat it to between 120°F and 140°F (50/60°C) to melt the
    gelatin, then add to the second amount of purée at 40°F
    (4°C) and blend until smooth.
    Combine about one third of the purée with the Italian
    meringue, starting to with a whisk to bring the different
    textures together.
    Add the rest of the purée, using a spatula to combine,
    then finish by gently folding in the fruity whipped cream,
    to avoid losing as much volume as possible.
    Pour into a mold immediately.

  • Rose water absolu cristal glaze

    Heat the rose water and Absolute Cristal glaze together
    until simmering.
    Use immediately

  • Assembly and finishing

    The day before:

    Make the Opalys Rose ganache and leave to crystallize
    at 40°F (4°C) for 12 hours.
    Make the gellified coulis, then pour 15g into each halfsphere silicone mold.
    Allow to gellify at 40°F (4°C) for approx. 4 hours, then
    Once frozen, turn out and set aside in the freezer.

    The day of serving:

    Make the sponge and pour 800g batter into a half-frame.
    Bake at 355°F (180°C) for approx. 14/16 minutes.
    Once cooled, use a cookie cutter to cut 6cm diameter
    Beat half the Opalys ganache and, using a piping bag
    without a tip, pipe 15g of ganache evenly onto each disk
    of sponge.
    Make the mousse and pour 35g into each 4cm high and
    6cm diameter silicone mold.
    Put the sponge-ganache insert into place.
    Smooth the surface and freeze.

    Turn out the cakes and arrange the half-spheres of
    gellified coulis in the center.
    Make the rose water Absolu Cristal glaze, then spray a
    fine layer over the cakes.
    Beat the remaining ganache, then using a pastry bag
    fitted with a plain 8mm nozzle, pipe a ring around the

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