Chocolate mousse with ginger brownie, pear sorbet and kumquat kompot
For 6 people
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World Finals 2009, Best dessert
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World Finals 2009 Best Dessert Switzerland
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Recipes 2008 - 09
World Finals 2009, Best dessert
World Finals 2009 Best Dessert Switzerland
Fabian Sänger, Switzerland
Pear Sorbet
Method:
· boil up sugar and water
· add the pear puree and schnaps
Sugar crust praline
Method:
· boil sugar and wather to 119°C
· add the pear schnaps
· fill the syrup in dry starch
· crystallise for 6 hours
Hazelnut creme
Method:
· 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
Method:
· melt butter and Carma Claire milk couverture
· mix all together
· 5mm coast
Ginger brownie
Method:
· 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
Method:
· 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
Method:
· 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
Methode:
· peel the pear and cut in small chunks
· then boil with white wine, sugar, water, vanilla for 2 minutes
Pear foam
Method:
· mix into a foam
| 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 |
1/4 |
| Pektin | 3g |
| Grand Marnier |
20g |
| Pistache haze |
10g |
· 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).
