798
INGREDIENTS |
ORELYS/ALMOND/CITRUS BROWNIE
- 100g caster sugar
- 75g brown sugar
- 50g muscovado sugar
- 100g roasted almond
- 80g eggs yolks
- 120g eggs white
- 150g Orelys chocolate
- 135g butter
- 80g flour
- 40g desiccated coconut
- 2 grapefruits zests
CITRUS MARMALADE
- 250g orange
- 200g grapefruit
- 50g lemon
- 360g sugar
- 70g orange juice
- 70g lemon juice
- 60g grapefruit juice
- 65g water
- 40g sugar
- 12g pectin nh
ORELYS CHANTILLY
- 200g whipping cream
- 5g grated ZAN (licorice)
- 20g glucose liquid
- 70g Orelys chocolate
ORELYS CHANTILLY
- 200g whipping cream
- 5g grated ZAN (licorice)
- 20g glucose liquid
- 70g Orelys chocolate
OTHER ELEMENTS
- Orelys ring diameter
- 7cm Toasted Ground
- Almond fresh
- Orange segments
- Fresh grapefruit segments
- Candied orange skins
- Candied grapefruit skins
- Candied lemon skins
- Poached Kumquats
- Lime zests
PREPARATION |
- Mix brown sugar and muscovado with the yolks until a white 75g brown sugar consistency then add the half of caster sugar.
- Melt the butter and orelys chocolate in the microwave. 100g roasted almond.
- Then mix both mixtures together.
- Add the flour, coconut, chopped almond and zests to the mix.
- Whip the eggs white with the second half of caster sugar to 150g orelys chocolate make a meringue, then add to the first mix.
- Spread in a frame then bake at 165 degrees around 20 min.
- Boil all the citrus in the hot water during 2 hours.
- Cold them down then chop it in small pieces.
- Add the first sugar and all the liquids.
- Boit it properly then with the hand mixer blend it and in the same time add the second sugar and pectin nh.
- Boil properly during 5 min then cool down and keep in the chiller overnight. 65g water
- Boil the cream then add the liquorice and infuse 15min 5g grated ZAN (licorice)
- Warm again the cream then pour over the Orelys.
- Blend properly then keep overnight in the chiller.
- Whip the day after.
- Spread a thin layer of citrus marmalade on the top of the brownie then cut some pieces 7cm diameter.
- In a plate in the middle put the Orelys ring then add the pre cut brownie & marmalade in the middle.
- Whip properly the orelys/licorice chantilly then pip a thin layer on the top of the marmalade and few spikes.
- Then add all the citrus elements to create a nice looking and volume, finish with the toasted chopped almonds and a lime zest on the top.