The Secret of the Mountain
A Zmeeborec plated chocolate-and-pine-honey dessert. Components: pâte sucrée, crème anglaise, chocolate mousse, pine honey sponge, pine honey center, mascarpone cream, aero chocolate, cherries, marinated pears.
Ingredients
| 250 g | Pâte sucrée — Flour |
| 50 g | Pâte sucrée — Cocoa |
| 50 g | Pâte sucrée — Powdered sugar |
| 200 g | Pâte sucrée — Butter |
| 3 | Pâte sucrée — Yolks |
| 5 g | Pâte sucrée — Baking powder |
| — | Pâte sucrée — Pinch of salt |
| 30 g | Crème anglaise — Sugar |
| 90 ml | Crème anglaise — Milk |
| 30 g | Crème anglaise — Yolk |
| 200 g | Chocolate mousse — Dark chocolate |
| 250 g | Chocolate mousse — Crème anglaise |
| 240 g | Chocolate mousse — Animal cream |
| 20 ml | Chocolate mousse — Havana rum |
| 2 | Pine honey sponge — Eggs |
| 20 g | Pine honey sponge — Sugar |
| 43 g | Pine honey sponge — Pine honey |
| 11 g | Pine honey sponge — Flour |
| 5 g | Pine honey sponge — Baking powder |
| 200 ml | Mascarpone cream — Fresh milk |
| 60 g | Mascarpone cream — Yolk |
| 54 g | Mascarpone cream — Sugar |
| 0.5 | Mascarpone cream — Vanilla |
| 29 g | Mascarpone cream — Starch |
| 21 g | Mascarpone cream — Butter |
| 175 g | Mascarpone cream — Mascarpone |
| 125 g | Mascarpone cream — Animal cream |
| 60 g | Mascarpone cream — Powdered sugar |
| 500 g | Aero chocolate — Milk chocolate |
| 100 ml | Aero chocolate — Oil |
| 1 | Aero chocolate — Siphon |
| 4 | Aero chocolate — Gas capsules |
| 200 g | Cherries — Sour cherries |
| 125 g | Cherries — Sugar |
| 10 g | Cherries — Butter |
| 50 ml | Cherries — Red Porto |
| 4 | Marinated pears — Small pears |
| 200 ml | Marinated pears — Red wine (dessert) |
| 1 | Marinated pears — Cinnamon |
| 2 | Marinated pears — Cloves |
| 1 | Marinated pears — Orange, sliced |
| 50 g | Marinated pears — Sugar |
| 1 | Marinated pears — Apple, sliced |
Instructions
PÂTE SUCRÉE: Beat the butter with the powdered sugar, add all the dry ingredients and finally the yolks. Wrap the dough in foil and leave in the fridge for 12 hours. Roll out, cut into the desired shape and bake for 10-15 min at 190°C.
CRÈME ANGLAISE: Heat the milk. Combine the yolks with the sugar (no need to whip strongly) and add the milk. Heat the resulting cream to 84°C with constant stirring.
CHOCOLATE MOUSSE: Melt the chocolate over a water bath and add the crème anglaise; stir until homogeneous. Whip the cream. Add it to the chocolate in three equal parts. Add the rum.
PINE HONEY SPONGE: Beat the eggs and sugar with the pine honey. Add the flour and baking powder and a little food coloring. Pour the mixture into a plastic cup up to half and place in the microwave for 1 min.
PINE HONEY CENTER: Heat honey to 72°C and add a little butter. Pour into the desired mold and freeze.
MASCARPONE CREAM: Boil the milk with the vanilla and use it to temper the yolks. (Ingredients: 200 ml fresh milk, 60 g yolk, 54 g sugar, ½ vanilla, 29 g starch, 21 g butter, 175 g mascarpone, 125 g animal cream, 60 g powdered sugar.)
AERO CHOCOLATE: Stir the chocolate and oil over a water bath until homogeneous. Strain through a fine sieve and pour into the siphon. Add the gas capsules one by one, shaking for 30 seconds after each. Empty the siphon into a mold and set in a blast chiller.
CHERRIES: Caramelize the sugar with a little water and add the cherries and wine. Bring to a boil and let cool.
MARINATED PEARS: Peel the pears (peel the apples). Boil the wine with all the ingredients and simmer about 1-2 min on low heat. Leave for about 40 min to absorb the aroma and flavor of the ingredients. Then strain and pour into vacuum bags, add the peeled pears and vacuum-seal. Place in sous-vide at 57°C for about 7 to 10 min depending on the size of the pears. Leave 12 hours in the fridge.