Sea Buckhorn Grillage Dessert

Sea Buckthorn Grillage Dessert

A sea buckthorn grillage dessert. A unique plated dessert with different techniques combining dark chocolate and sea buckthorn for the refreshing taste of summer.

RecipePhoto

Used products and decorations

TUBE
TUBE
Code 90167
LACRIMA
LACRIMA
Code 331029
PUNTA
PUNTA
Code 331028
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
COCOA EXTRA DARK
COCOA EXTRA DARK
Code 22/24GT781
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Recipe

COCOA SHORT PASTRY
Ingredients:
500 gPlain flour
50 gBarima Artisanal Cocoa Extra Dark(code 22/24GT781)
100 gEggs
200 gSugar
4 gSalt
300 gButter
Preparation:

Mix the butter, sugar and salt, adding the eggs gradually. Then add the flour and cocoa powder and mix it all together until smooth. Roll out the pastry to a thickness of about 0.5cm, place it between two perforated silicone mats and bake in an oven preheated to 180ᴼC for 12 minutes.

SEA BUCKTHORN CHOCOLATE MOUSSE
Ingredients:
165 gCream 32% fat
25 gGelatine
125 gWater
200 gBarima Artisanal White chocolate 29%(code CHB28XXB3)
38 gSea Buckthorn concentrated paste
500 gWhipped cream 32% fat
Preparation:

Soak the gelatine in water Boil up the cream, add soaked gelatine and pour it on the white chocolate. Add the sea buckthorn paste and mix. Gently combine with the whipped cream. Fill silicone moulds with sea backthorn mousse and freeze. Coat the frozen mousses with dark shine coating Barima Artisanal (code 2373) and put them on a baked short pastry bottoms.

SPONGE CAKE
Ingredients:
50 gEgg whites
110 gEgg yolks
80 gSugar
150 gAlmond flour
30 gPlain flour
30 gStarch
125 gEgg whites
45 gSugar
Preparation:

Mix 50 g egg whites, egg yolks, sugar, almond flour, plain flour and starch. Separately whisk 125 g egg whites with sugar. Gently blend both masses and pour onto baking sheet. Bake at 180°C for 12 minutes.

CHOCOLATE CREAM
Ingredients:
200 gCream 32% fat (1)
200 gMascarpone
8 gGelatine
40 gCream 32% fat (2)
340 gMuscavado sugar
45 gBarima Artisanal Dark chocolate 72%(code CHN72XXA3)
Preparation:

Soak the gelatine in water. Bring to boil the cream (1) and sugar. Add soaked gelatine and chocolate. Then combine with mascarpone and cold cream (2). Cover the cream with cling film and leave it aside in the refrigator for minimum 12 h. Then whip it.

SEA BUCKTHORN SORBET
Ingredients:
250 gWater
150 gSugar
50 gGlucose syrup
500 gSea Buckthorn puree
35 gConcentrated Sea Buckthorn paste
5 gGelatine
25 gWater
Preparation:

Soak the gelatine in 25 g of water. Make a syrup boiling the water with sugar and glucose syrup. Add soaked gelatine, sea buckthorn puree and paste. Freeze.

CRUMBLE
Ingredients:
150 gSugar
60 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
50 gWater
40 gRoasted hazelnuts
10 gBrown sugar
45 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
45 gHazelnut oil
Preparation:

Soak the gelatine in 25 g of water. Make a syrup boiling the water with sugar and glucose syrup. Add soaked gelatine, sea buckthorn puree and paste. Freeze.

SEA BUCKTHORN / ORANGE GEL
Ingredients:
500 gSea Buckthorn puree
500 gOrange Juice
200 gSugar
12 gAgar
Preparation:

Bring to boil sea buckthorn puree, orange juice and sugar. Add agar and boil for 1 min. Leave it aside to set and then mix it using hand-blender until smooth.

Decoration

Grillage Tube Barbara Decor (code 90167)
Lacrima Barbara Decor (code 331029)
Punta Barbara Decor (code 331028)
Fresh thyme

scheme

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DESSERTS IN GASTRONOMY

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SEA BUCKTHORN GRILLAGE DESSERT