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Makes for 12 servings
Recipe Step by Step
Step01
LICORICE ICE CREAM
626g Fresh milk
100g Cream 34% Fat
138g Sucrose
20g Dextrose
34g SGlucose syrup powder 38/40 DE
4g Neutro (Stabilizer)
4g Milk protein
50g Low-fat milk powder
6g Licorice powder
982g Total weight
Cook everything in the Thermomix and bring to 85°C.
Step02
CRÉMEUX OQO
70g Egg yolks
35g Trehalose
180g Milk
180g Cream
6g Gelatin 180 Bloom
30g Water
150g OQO 73 %
651g Total weight
Mix the yolks with the trehalose.
Add the milk and cream to the mixture and cook at 84°C.
Incorporate the bloomed gelatin, adding it in multiple steps over the couverture to create an emulsion without incorporating air.
Mix with an immersion blender and filter.
Add the milk and cream to the mixture and cook at 84°C.
Incorporate the bloomed gelatin, adding it in multiple steps over the couverture to create an emulsion without incorporating air.
Mix with an immersion blender and filter.
Step03
OQO SPONGE CAKE
440g OQO 73 %
90g Butter
400g Egg whites
130g Granulated sugar
100g JEgg yolks
1160g Total weight
Melt the couverture and butter at 50°C, beat the egg whites, and gradually add in the sugar.
Add the whipped egg whites, and then the yolks.
Cook at 170°C for 10-12 minutes.
Add the whipped egg whites, and then the yolks.
Cook at 170°C for 10-12 minutes.
Step04
OABIKA AND HYDROMEL SAUCE
90g OABIKA
30g Hydromel
120g Total weight
Mix the two ingredients and store in a container in the refrigerator.
Step05
OQO MOUSSE
250g Milk
3g Gelatin 180 Bloom
15g Water
285g OQO 73 %
500g Cream
1053g Total weight
Heat the milk and add the bloomed gelatin.
Emulsify thoroughly the milk and the previously melted couverture with an immersion blender.
Whip the cream and slowly incorporate it into the preceding mixture, strain and level out.
Emulsify thoroughly the milk and the previously melted couverture with an immersion blender.
Whip the cream and slowly incorporate it into the preceding mixture, strain and level out.
Step06
CRUMBLE
175g OQO 73%
120g Crispy wafer flakes (Eclat d’or)
3g Salt
298g Total weight
Melt the couverture, then add the wafer flakes and the salt.
Coat the wafer flakes evenly and distribute unevenly onto a plate.
Place in the refrigerator.
Coat the wafer flakes evenly and distribute unevenly onto a plate.
Place in the refrigerator.
Assembly and finishing
ASSEMBLY AND FINISHING :
On a flat plate, place a ring of OQO cream in the center, and then place half of the OQO sponge cake into the center of the ring, completing with the Oabika and hydromel mixture. Place half the OQO mousse on top, hiding the sponge cake, but leaving the liquid visible. Place a circle of tempered chocolate around the mousse, and pipe the OQO cream onto both sides of the decoration. Finish with the OQO chocolate crumble, a small scoop of licorice ice cream, and gold leaf.