You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
Macaé Chocolate Verrines - Povo
Made with Macaé 62%
An original recipe by Rémi Montagne
6 stepsMakes 48 pieces
Recipe Step by Step
Step01
Macaé Milk Ice Cream - Ice Cream Essentials
1420g Milk
80g Non-fat dry milk
90g Caster sugar
130g Glucose powder DE 33
90g Invert sugar
10g Whipping cream
8g Combined stabilizer
375g MACAE 62%
Heat the milk. Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar). Once it is at 105°F (40°C), add the cream. Once it is at 115°F (45°C), incorporate the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn.
Step02
Orange & Clementine Sorbet
390g Water
190g Caster sugar
65g Glucose powder DE 33
45g Invert sugar
30g Inulin
6g Mandarin zest
220g Fresh orange juice
20g Yuzu juice
135g Fresh clementine juice
2g Carob gum
2g Guar gum
Heat the water. Once it is at 85°F (30°C), add the sugar, glucose powder, invert sugar and inulin. At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Mix the syrup and fruit purée first by hand and then using an immersion blender. Leave the mixture to sit for at least 4 hours. Mix using an immersion blender, strain, and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).
Step03
Macaé Chocolate Sauce
35g Water
160g ABSOLU CRISTAL NAPPAGE NEUTRE
55g MACAE 62%
Bring the ABSOLU CRISTAL to the boil in water. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Set aside.
Step04
Citrus Gel
180g ABSOLU CRISTAL NAPPAGE NEUTRE
0.2g Lime zest
0.2g Orange zest
0.2g Mandarin zest
25g Lime juice
10g Orange concentrate
25g Fresh orange juice
10g Caster sugar
Dissolve the sugar in the citrus juices. Add the zest and ABSOLU CRISTAL. Mix using an immersion blender and set aside until you are ready to assemble your desserts.
Step05
Macaé Sponge
115g Egg whites
65g Caster sugar
55g Egg yolks
65g Dry butter
20g Traditional French wheat flour
135g MACAE 62%
Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at 120-130°F (50-55°C). Incorporate a small quantity of beaten egg white, followed by the remaining whites and the flour. Bake at 355°F (180°C).
Step06
Macaé Mousse
215g Milk
215g Whipping cream
345g Egg whites
105g Caster sugar
550g MACAE 62%
Heat the milk and cream. Combine with the chocolate and mix immediately using an immersion blender to make a perfect emulsion. At 105-115°F (42-45°C), add the egg whites beaten in advance with the sugar.
Assembly and finishing
Prepare the various mixtures and sauces. Make the Sponge and spread 420g into a 20 x 20cm frame. Make the Mousse and pour approx. 30g into a cup. Freeze.
When you are ready to serve, take the Mousse out of the freezer (it takes 10 minutes for it to come up to the desired temperature). Put a scoop of Sorbet and a swirl of Chocolate Ice Cream in place. Add some cubes of Sponge, the Citrus Gel and Chocolate Sauce. Finish off with some chocolate decorations.