Manjari Passion

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.
Source: Valrhona Chocolate

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources