Professional

Black Forest Surprise

Serves 25

5 steps

Recipe Step by Step

Iced Vanilla Mousse

245g whipping cream 35 % fat
85g sugar
65g egg whites
2 Tahitian vanilla beans

Infuse the cream with the vanilla beans at 4 °C for 24 hours. Heat the egg whites and sugar in a bain-marie at 50-55 °C and then whip to make a Swiss meringue. Whip the infused cream and mix with the Swiss meringue. Use or mold and store in the freezer.

Light Illanka Mousse

325g whipping cream 35 % fat
215g ILLANKA 63%
3g powdered gelatin
160g whole milk

Dissolve the powdered gelatin in five times its own weight in cold water. Bring the milk to a boil and add the gelatin. Pour around 1/3 of the hot liquid onto the partially-melted couverture and whisk to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. Add the remaining milk, taking care to preserve the texture. When the chocolate mixture reaches 35-40 °C, add the whipped cream. Pour immediately.

Moist Illanka Cake

240g ILLANKA 63%
110g dry butter 84 % fat
200g egg whites
110g Caster sugar
100g egg yolks
35g cake flour

Melt the couverture with the butter. Meanwhile, whip the egg whites with the sugar. Add the yolks to the mixture at 50-55 °C. Then add a little egg white to loosen the mixture before folding in the remaining egg whites with a rubber spatula and adding the sifted flour. Cook in a fan oven at 180 °C.

Morello Liqueur Confit

125g morello cherry pulp
40g raspberry pulp
30g glucose
30g caster sugar
3g pectin NH
65g griottissimo

Heat the morello cherry and raspberry pulps with the Griottissimo and glucose to 40 °C, then add the sugar mixed with the pectin. Bring to a boil and then set aside in the refrigerator. When cool, process the confit to chop the cherries.

Sauce Chocolat Illanka

215g whole milk
45g glucose
120g ILLANKA 63%

Bring the milk to a boil with the glucose. Add a little hot milk to the melted chocolate and start to make an emulsion. The mixture should be elastic and glossy. Finish by adding the remaining hot liquid. Process to perfect the emulsion.

Assembly and finishing

Bake the sponge on a baking sheet in a 40 x 30 x 4.5 cm frame. When baked, use a 5.5 cm ring to cut the sponge into circles. Arrange 25 of these 5.5 cm rings on a baking sheet lined with a silicone mat. Line each ring with an acetate strip and add a circle of sponge. Pipe 25 g of Light Illanka Mousse per ring and blast freeze. Unmold the cakes and spray lightly with some red cocoa butter. Iced VanillaMousse: On a baking sheet, use a N°18 fluted nozzle to pipe 15 g rosettes of mousse. Blast freeze.Chocolate decoration: Temper some dark chocolate and make 12 cm diameter half-spheres. Unmold, heat a 7 cm cutter and make a hole in the decoration, slightly off to one side. Place the half-spheres in the freezer for around five minutes and then spray with some tempered red cocoa butter. Finish with a light brush of sparkling silver powder. Place the sprayed cake in a shallow dish and pipe 10 g Morello Confit on top. Finish with a rose of Iced Mousse. Before serving, check the temperature of the Iced Mousse with a sensor – it should be approximately -8 °C. Place the chocolate shell on the plate and decorate with silver leaf. To serve, in front of the customer, pour some warmed Illanka Chocolate Sauce on top.

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