red currant – mokaya temptation

Plated dessert

la manufacture du goût

tentation groseille - mokaya

MOKAYA MOUSSEWater 60 gFine caster sugar 120 gEgg yolk 150 g66% Mokaya chocolate 360 gGelatin sheet 4,5 gFrothy whipped cream 320 g

Process : bring water and sugar to the boil. Pour the blend over eggs and whisk the blend until it colds down. Add melted gelatin in.Add frothy whipped cream in and hot melted chocolate (45°). Whisk the blend. Serve right away.

SPECULOOS CHOCOLATE SHORTBREAD BISCUITButter 175 gSugar 75 gAlmond powder 60 gEgg yolk 40 gFlour 145 gCocoa powder 30 gSpeculoos spice mix 3 g

Process : mix butter, sugar and almond powder together. Add egg yolks in. Mix flour, cocoa powder and Speculoos spice mix in. Spread dough down to 2 mm. Bake at 170° for approximately 10 minutes. Cut wave shapes, 3 x 12 cm. Roll out trimmings and save.

RED CURRANT JAMMashed red currant 250 gFine caster sugar 30 gNH Pectin 3 g Process : heat mashed red currant up to 50°C.Add the blend of fine caster sugar and pectin.Bring it to the boil, and cook for 2 minutes while stirring. Set aside, for assembling.

GRUÉTINE®

Sprinkle gruétine into a 3 x 12 cm rectangular pre-lined frame. Put in the oven at 180°C.Leave to melt for a few minutes. Remove from oven and make two wave shapes per plate.

RED CURRANT SORBETWater 163 gAtomized glucose 20 gRed currant pulp 330 gSorbet stabilizer 1,5 gFine caster sugar 80 g

Process : cook water, glucose, stabilizer and fine caster sugar together so that they melt and make syrup. Heat up to 85°C. Add red currant pulp in. Mix with liquidizer.Leave to mature for 12 hours. Mix once again and put through deep freezer, in PacoJet bowls. Before serving, put through Pacojet.

RED CURRANT COULISMashed red currant 200 gFine caster sugar 20 gNH Pectin 2 g

Process : heat mashed red currant up to 50°C.Add the mixture of fine caster sugar and pectin in. Bring to the boil while whisking. Set aside, for assembling.

RED CURRANT MOKAYA LIGHT MOUSSEWhipping cream 40 gRed currant pulp 60 g66% Mokaya chocolate 135 gFrothy whipped cream 180 g

Process : bring whipping cream and red currant pulp to the boil. Take the pan off the stove, and add unmelted chocolate in. Leave to cool down to 26°C. Add frothy whipped cream in. Stir the blend, using a whisk. Serve right away.

Setting out  : at the centre of the plate, set a rectangle of Speculoos. Lay two rectangles of gruétine® on the sides, Mokaya red currant chocolate mousse on top, and line with red currant jam. Finish off with chocolate mousse. Lay a cube façonnable, and fill it with a roll of red currant sorbet. Decoration : decorate the wave with chocolate decors, and the plate rim with red currant coulis.

66% Dark Mokaya chocolate Ref. 20488Cocoa powder, Ref. 21005Gruétine® Ref. 21009Façonnable cube Ref. 23130

All the ready-made chocolate decorations used in the picture are from our Food Service Products catalogue.

la manufacture du goût

Plated dessert

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Recipe designed by Philippe Parc Meilleur Ouvrier de France (Pastry Making)

World Champion (Pastry, Chocolate, Ice-cream making)

MANUFACTURE CLUIzEL SAS Chocolaterie Michel Cluizel • Route de Conches • 27240 Damville • Francetél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.comCapital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z TVA intra-communautaire : FR 64603650094