Citrus joconde

27 March, 2007
Citrus joconde: (total 715g)
190g eggs105g icing sugar40g flour145g ground almondsZest of 1 orangeZest of 1 lemon30g melted butter125g egg whites80g sugarWhisk together the eggs, icing sugar, flour, ground almonds and citrus zests. Add the hot butter followed by the egg whites that have been stiffly beaten with the sugar. Spread onto a baking sheet and bake at 220°C in a hearth oven for 15 minutes.Ginger milk chocolate mousse: (total 1,600g)190g egg yolks90g sugar70g water25g fresh gingerZest of 1 lime350g 38% milk couverture15g gelatine30g Grand Marnier extract900g whipped creamMake a bombe batter with the yolks, sugar, water, grated ginger and the lime zest. Add the melted milk couverture followed by the gelatine which has been softened in the Grand Marnier extract. Combine with the whipped cream.Fruit compote: (total 2,138g)750g pear cider300g sugar3g powdered lemon verbena50g lemon juiceZest of 2 orangesZest of 1 lemon2 vanilla beans300g apples (Royal Gala) 250g pears400g pineapple700g cooking liquid30g potato starch40g Grand Marnier extract15g gelatineBring the pear cider, sugar, powdered lemon verbena, lemon juice, zests, and vanilla beans to the boil. Add the diced fruit and bring back to the boil. Let stand overnight. The next day, weigh out 700g of the cooking liquid. Dissolve the starch in some of this syrup. Heat the rest of the syrup and add the starch mixture to it. Bring back to the boil and add the Grand Marnier extract and the gelatine. Add the fruit.Streusel: (total 604g)150g flour150g ground almonds150g brown sugar150 butter2g salt2g baking powderMake a crumble with all the ingredients. Bake at 160°C in a ventilated oven for 15 minutes.Crunch: (total 615g)75g gold flakes35g 33% milk couverture225g streusel15g chopped candied ginger75g candied orange peelMelt the couverture and combine with the remaining ingredients.Decoration:600g 66% dark couverture400g cocoa butterMelt ingredients and stir together. Work through a fine sieve.Assembly: Pour 300g of fruit compote into a 16cm diameter ring and place the citrus joconde cut to 16cm in diameter over the top. Freeze. Pour the ginger milk chocolate mousse into an 18cm diameter x 4cm high ring. Place the frozen compote and citrus joconde over the top and cover with the remaining mousse (400g in total). Cover with the crunch, shaped into a 16cm diameter (160g) disk and freeze. Unmould the cake, spray and decorate. n

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