Cercle V

Mushmosh

Made with Blond® Dulcey 35%

An original recipe by Glenn Noel

5 steps

Makes 20 plated desserts.

Recipe Step by Step

DULCEY JELLY X58 ESSENTIELS

1500 g Dulcey jelly X58 essentiels

Find it on essentiels.valrhona.com

APRICOT AND VANILLA SORBET

140g Water
92g Sugar
69g Glucose powder DE 33
20g Invert sugar
5 Tahitian vanilla beans
2.8g Sorbet stabilizer
650g Apricot purée
16g Lemon juice
1019.8g Total

Carefully weigh all the ingredients.
Heat the water. At 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar) and the split and scored vanilla bean. At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer, which has been added to approx. 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup, lemon juice and apricot purée, first by hand then using an immersion blender.
Leave the mixture to sit for at least 4 hours.
Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).

CRUMBLY SHORTBREAD

48g Cooked egg yolks
210g European-style butter
1.6g Salt
56g Confectioner’s sugar
240g All-purpose flour
40g Extra fine almond flour
5.6g Baking powder
601.2g Total

Mix the (pre-cooked and sifted) egg yolks with the rest of the ingredients.
Be careful not to beat the mixture.
As soon as it is evenly mixed, roll out between two sheets and place in the refrigerator.
Bake at 300°F (150°C).

APRICOT COMPOTE

150g Fresh apricots
75g Soft dried apricots (35% humidity)
38g Demerara sugar
150g Apricot purée
75g ABSOLU CRISTAL NEUTRAL GLAZE
11g Apricot liqueur
499g Total

Chop the fresh and dried apricots into 0.5cm cubes.
Places them into a pan with the demerara sugar.
Heat. Add the purée and ABSOLU CRISTAL NEUTRAL GLAZE and cook for around 5 minutes.

MUESLI STREUSEL

46g European-style butter
17g Plain toasted muesli
41g All-purpose flour
41g Light brown sugar
56g Oil-free almond flour
201g Total

Cube the chilled butter.
Finely chop the muesli and combine with the flour, the de-oiled almond flour and the soft brown sugar. Add the cold butter and process using the paddle attachment.
The mixture will form small crumbs before coming together into a more homogenous dough.
Stop mixing, and spread out between 2 sheets to a thickness of 0.5cm.
Chill then cut into cubes of 0.5cm. Store in the refrigerator.
Bake at 300°F (150°C) for 15 minutes. Set aside in a dry place.

Assembly and finishing

As needed Fresh apricots
As needed Greek yoghurt
As needed Roasted blanched hazelnuts
As needed BLOND DULCEY 35%
As needed Demerara sugar
As needed Lemon thyme

Line some 8cm rings with a strip of acetate. Place on a tray with a silpat and leave to cool in the refrigerator.
Make the DULCEY jelly, pour 70g into each ring and leave to set overnight in the fridge.
Spread the shortbread to a depth of 2mm. Using a 8cm cutter, cut crescent moon shapes by cutting one circle, then moving the cutter to the side to create the crescent moon. Using a 3cm cutter, cut out disks.
Sprinkle some demerara sugar on the shortbread before baking.
Bake on a perforated tray with a silpain for around 15 minutes at 300°F (150°C).

Decoration:
Spread the tempered BLOND DULCEY chocolate between 2 sheets of transfer paper. Once it is partially set, use a 8cm cutter to cut out crescent moon shapes. Start by cutting a disk, then move the cutter to one side and cut again to form a crescent moon shape. Repeat using a 5cm cutter. Cut out 5cm disks. Leave to set overnight.

Plating:
Use a scraper to collect the remaining DULCEY jelly from the ring and put it in the middle of the plate. Remove the ring.
Put a 4cm cutter in the middle and use a spoon to empty out the center (keep what you remove to avoid any waste, as it can be melted and reused). Place around 15-20g of apricot compote in the dip.
Place a moon shaped chocolate decoration to the left side of the jelly. Use some yoghurt in a piping bag to stick a moon shaped shortbread on top.
Decorate the shortbread with some small slices of fresh apricot, Greek yoghurt, muesli streusel, roasted hazelnut halves and gold leaf.
Finish with some lemon thyme leaves. Place a 5cm chocolate disk on the right-hand side of the DULCEY jelly. Place a 3cm disk of shortbread on top.
Finish by scooping a quenelle of the apricot and vanilla sorbet and place it on top of the shortbread. Add a little chocolate crescent to finish.

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