Recipe Concepts
Yaku Chocolate Mousse, Triple Cream Cremeux, Carbonated
Concord Grape, Celery Ice Cream
Erin Reed
American
Metric
Flourless Chocolate Cake
15.8oz
8oz
6each
8oz
2t
450g
225g
6 each
225g
12g
Ingredient
Inti Tika 65% Dark Couverture (686065)
Butter
Eggs
Granulated Sugar
Salt
Melt the butter and the chocolate together. In a mixing bowl with the whip attachment whisk the eggs and sugar and salt together
until the ribbon stage. Fold the chocolate mixture into the whipped eggs. Place on a Silikomart and bake until just set at 325F.
Mousse
26.4oz
17.6oz
7oz
2.6oz
12.3oz
750g
500g
200g
75g
350g
Heavy Cream
Inti Yaku 58% Dark Couverture (686058)
Granulated Sugar
Water
Egg Yolks
In a sauce pan bring heavy cream to a boil, pour over 58% couverture, stir to emulsify. In a separate sauce pan combine the sugar
and water cook till 118ºC. Then slowly pour over whipping egg yolks till fluffy; fold both mixtures together.
Grapenut Crunch
5.6oz
2.1oz
2oz
1.9oz
24oz
160g
70g
56.7oz
55g
680g
Inti Paqari 43% Milk Chocolate Couverture (686043)
Inti Nina73% Dark Couverture (686073)
Heavy Cream
Butter
Grapenuts
Combine the melted couvertures together with the heavy cream, stir to emulsify, add melted butter and grapenuts. Break up into
to pieces and allow to set.
Carbonated Concord Grape
10.6oz
0.04oz
1each
300g
1g
1 each
Grape Juice
Sosa Ingredients Xanthan Gum Clear (672132)
CO2 Cartridge
Combine grape juice with xanthan gum; pour into an iSi canister, charge.
Triple Cream Cremeux
Recipe Concepts
14.1oz
3.2oz
5.3oz
9.5oz
2 sheets
7.8oz
400g
90g
150g
270g
2 sheets
220g
Triple Cream Cheese
Egg Yolks
Egg Whites
Granulated Sugar
Pastry Ideale Gold Gelatin Sheets (018040)
Butter
In a sauce pan add the triple cream cheese to soften, temper in the eggs and sugar, strain add bloomed gelatin, burr mix in the
butter.
Celery Sorbet
17.6oz
7oz
3.5oz
0.9oz
0.04oz
500g
200g
100g
25g
1g
Celery Juice
Water
Granulated Sugar
Pastry Ideale Glucose Powder (504053)
Pastry Ideale Sorbet Stabilizer (204222)
In a sauce pan combine the celery juice and water, and then add the last three ingredients. Bring to a boil, freeze; allow to mature.
Process in a paco jet.
Assembly
As needed
As needed
As needed
As needed
As needed
As needed
As needed
As needed
As needed
As needed
Pastry Ideale Cocoa Butter Velvet Spray, Milk Chocolate (586007)
Chocolate Decor
PCB Creation Tree Twigs Transfer Sheet (616262)
Pastry Ideale Gold Leaf Sheets (081001)
Micro Celery
Plate up as shown in picture or as desired.