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Recipes 2008 - 09

World Finals 2009, Best dessert

World Finals 2009 Best Dessert Switzerland
Switzerland Fabian Sänger, Switzerland
Chocolate mousse with ginger brownie, pear sorbet and kumquat kompot
For 6 people
Pear Sorbet
Sugar 75g
Water 100g
Pear puree 250g
Pear schnapps 10g
· boil up sugar and water
· add the pear puree and schnaps

Sugar crust praline
Sugar 125g
Water 60g
Pear schnaps 50g
· boil sugar and wather to 119°C
· add the pear schnaps
· fill the syrup in dry starch
· crystallise for 6 hours

Hazelnut creme
Milk 100g
Sugar 20g
Egg yolk 30g
Potato starch  15g
Callebaut Mycyo Cocoa Butter 15g
Praline 1:1light 100g
Gelatin 1 pl.
Cream 130g
· boil milk,sugar,eggs yolk and starch
· mycryo, praline light plus gelatin intermix
· Leave to cool to 25°C, then fold in the whipped cream

Crunchy coating
Butter 20g
Carma "Claire" Swiss Top milk chocolate 80g
Praline 1:1 light 180g
Moretti 20g
Callebaut Pailleté Feuilletine 40g
Roasted hash hazelnut 30g
Coffee powder 30g
Half candied orange peel 20g
· melt butter and Carma Claire milk couverture
· mix all together
· 5mm coast

Ginger brownie
Butter 180g
Icing sugar 200g
Carma "Origine Rare" Madagascar chocolate 100g
Eggs 120g
Walnut hash 80g
Flour 80g
Fresh ginger 10g
Candied ginger 25g
· whip the slightly softened butter with the icing sugar
· melt the Carma Couverture Madagascar “Original Rare”
· mix the eggs and Couverture the butter alternating
· add the rest of the ingredients
· bake at 160°C/20 mins

Madagascar mousse

Eggs 75g
Sugar 27g
Carma Origine Rare 'Madagascar' couverture 105g
Gelatin 2 pl.
Cream 300g
· baet eggs and sugar warm/cold
· melt the Couverture Madagascar “Original Rare”/gelatin and mixed
· leave to cold slightly (40°C) then slightly fold the whipped cream

Kumquat compote
Kumquat  160g
Sugar  100g
Water 200g
 Vanilla bean
 Pektin 3g
 Grand Marnier
Pistache haze
· cut the kumquats in half
· then boil with sugar, water, vanilla and pektin for 15 minutes
· add the Grand Marnier and pistache haze

Pear compote
Pear 2pcs
White wine 100g
Sugar 50g
Water 100g
Vanilla bean 1/4
· peel the pear and cut in small chunks
· then boil with white wine, sugar, water, vanilla for 2 minutes

Pear foam
Pear juice 250g
Lecithin powder 1g
· mix into a foam
Made at the 2009 World Finals of World Chocolate Masters in Paris (from 14-16/10/2009).