Sladoterapiya (Sweet Therapy)

MIRROR GLAZE: On burner setting 9 of 12, in a saucepan warm the water, sugar and glucose without stirring — only swirl. The moment it boils, put on a lid so the water doesn't evaporate. After a minute or two remove and check the density: when you stir with a whisk, a falling drop should form a tail. Take off the heat, add the vanilla, then the condensed milk and stir to cool it with the condensed milk. Add half the chocolate, stir, then the gelatin, stir, finally the other half of the chocolate and stir again until fully dissolved. Strain into a jug (to get rid of the bubbles), then blend about 5 min (the glaze needs mechanical pressure). If the blender introduces air, strain again. Add vanilla and part of the cocoa butter and water until the desired color; blend after each addition. Cover with foil and refrigerate for 12 hours. If coloring in another color with gel color, no butter and water are needed — add directly to the bowl and blend. Warm to 36°C and blend again. Pour over the cake taken from the freezer and placed on a fine rack, catch it from above with a toothpick, lift, drain lightly and place on a tray lined with baking paper. The finished glaze keeps for months but can be reheated only up to 4 times.

HAZELNUT DACQUOISE: Even if we bought roasted hazelnuts, we roast them again to make them more aromatic. In a dry bowl combine the hazelnuts, flour, wheat starch and powdered sugar. Whip the egg whites to a foam, add the sugar and whip to a medium-firm (not firm) peak. Fold the two mixtures with a spatula from the bottom up as for macarons, without pressing the whites. Bake for 10 min at 200°C.

ALMOND CENTER: Marzipan (can be replaced with soaked ground cashews) and mascarpone; beat well with a fork or mixer until homogeneous.

BAILEYS CREAM (second method of making crème anglaise): In a saucepan combine the Baileys, yolk and milk, put on burner 4 of 12 and stir constantly until it starts to steam, then lower to 3 and stir until it thickens on the bottom and a clear trail remains on the spatula after running a finger. Check by pulling off the heat and waiting a little for the residual heat to even out. Off the heat add the chocolate and stir until melted, cleaning the corners. Let cool to 25-35°C and add part of the whipped cream, stir until homogeneous, then pour over the rest of the cream. Stir until no lumps but don't overdo it so it doesn't split. Pour into molds and freeze overnight. If using for a cake, straight into a mold and into the fridge until set.

CARAMEL MOUSSE: Put the yolk in a bowl. Put the cream in a saucepan on 2 of 12. In another saucepan spread the sugar evenly. Put on 7 of 12 until it starts to melt, then lower to 3 until it caramelizes. Touch only to redistribute the sugar if needed. Then raise to 6 to a dark caramel and deglaze with the cream. Pour over the yolks, stirring constantly. Return to the caramel saucepan and back on the heat at 3, stirring, until it starts to steam and reaches an anglaise consistency. Pull off, add the chocolate, stir until melted. Check the temperature — should be between 40 and 75°C. Add the pre-soaked gelatin and stir until fully dissolved. Then add part of the whipped cream and stir until homogeneous, after which pour over the rest of the cream and stir by hand until no lumps but don't overdo it. Fill silicone molds. Freeze overnight if only this cream, but for this dessert fill the molds to 2/3, then place a center of the frozen Baileys cream, then on the round-cut hazelnut dacquoise place the marzipan cream and cover from above so it fits into the mold.