Manjari Passion

Source: Valrhona Chocolate
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Menu Part: Dessert
Cuisine Type: American
Serves: 8

This complex recipe has a multitude of sub-recipes and may not be operationally feasible to create in your kitchen. To simplify some of the steps, premium sorbet can be substituted for the from-scratch version. And even without a high-level pastry chef, you can use the recipe and presentation as a springboard for developing a signature chocolate dessert of your own.

Ingredients

Manjari Mousse
84 g sugar
812 g cream, divided
116 g egg yolks
217 g Manjari chocolate

Passion Fruit Vanilla Cream
75 g passion fruit puree
75 g milk
400 g heavy cream, divided
93 g sugar
2 vanilla beans
135 g egg yolks
4.6 g gelatin

Caramel Cremeux
1 vanilla bean
333 g heavy cream
68 g sugar
80 g egg yolks
2.6 g gelatin sheet, bloomed
18 g rum

Cashew Sable
50 g powdered sugar
75 g butter
1 g salt
1 vanilla bean
50 g all-purpose flour
20 g puffed black rice
130 cashews

Caramel Glaze
430 g sugar
350 g cream
350 g water
12 g cornstarch
15 g gelatin sheets
Color, as needed

Manjari Sorbet
50 g water
65 g invert sugar
50 g sugar
15 g atomized glucose
3 g sorbet stabilizer
225 Manjari chocolate
1 g sel gris

Chocolate Nougatine
232 g fondant
66 g glucose
16 g 100% Grande Caraque chocolate

Passion Fruit Sauce
200 g pineapple puree
1/2 vanilla bean
10 g sugar
15 g passion fruit puree
.25 g xanthan gum powder
Pinch sea salt

Pineapple Compote
1/4 whole pineapple
10 g sugar
1/2 vanilla bean
Pinch sea salt
Pinch citric acid

Steps

  1. Prepare Manjari Mousse: Make a dry caramel with sugar; break with 165 g warm cream; temper in yolks to finish for a crème anglaise. Pour mixture over chocolate. Softly whip 647 g cream. Fold into chocolate mixture. Place in piping bag for montage.
  2. Prepare Passion Fruit Vanilla Cream: In heavy-bottomed saucepan, combine puree, milk, 150 g cream, sugar and vanilla and scald. Temper in yolks to finish crème anglaise. Add bloomed gelatin and mix until blended. Put mixture into 47°F ice bath. Softly whip 250 g heavy cream. Fold anglaise into cream; pipe into demisphere mold and freeze.
  3. Prepare Caramel Cremeux: In a pot, scald vanilla and cream. Make dry caramel with sugar; break with hot cream; temper in yolks to finish crème anglaise. Turn off heat. Add gelatin; stir in rum. Remove vanilla bean; mix until well blended. Funnel mixture into demisphere molds. Freeze.
  4. Prepare Cashew Sable: Combine all ingredients in food processor until finely chopped. Spread on baking sheet and toast mixture at 300°F until brown, tossing to ensure even cooking. Set aside.
  5. Prepare Caramel Glaze: Bloom gelatin; set aside. Heat cream in a saucepan; stir in sugar and caramelize to medium/dark caramel. Break with hot cream and simmer until caramel is dissolved. Combine cornstarch and water. Add gradually to caramel; bring mixture to a boil for 30 sec. Turn off heat; add gelatin. Strain and cool.
  6. Prepare Manjari Sorbet: Cook water and invert sugar on med. heat. In a bowl, combine glucose, sugar and stabilizer. Rain mixture into water. Bring syrup to a rolling boil for 10 sec; add chocolate and sel gris. Mix until well blended; chill in an ice bath. Place mixture in Paco jet to freeze. Spin 30 min. before service.
  7. Prepare Chocolate Nougatine: Cook fondant and glucose to a light caramel. Turn off heat; add chocolate. Pour onto silicone baking sheet to cool. Once cooled, transfer to food processor; process nougatine until fine. Sprinkle nougatine back onto baking sheet. Bake at 400°F to create bubble sugar; cool. Break into large pieces and return to 300°F for 20 to 30 sec. Pull sugar unto abstract shapes and set aside in a container with desicant.
  8. Prepare Passion Fruit Sauce; Place all ingredients in blender and blend until smooth. Set aside.
  9. Prepare Pineapple Compote: Cut pineapple in brunoise; add remaining ingredients. Set aside.
  10. For service: Put together 1 frozen demisphere of caramel cremeux and 1 frozen demisphere of vanilla passion fruit cream to create 1 full sphere. Pipe Manjari mousse into mold. Insert frozen sphere into center. Cover with more mousse. Freeze.
  11. Dip into caramel glaze; place onto glazing rack. Spoon passion fruit sauce onto plate. Place mousse in center of plate; sprinkle cashew sable around it. Dot plate with pineapple compote; make small pile of freeze dried pineapple; place a quenelle of sorbet on top of pineapple. Garnish with chocolate nougatine.