Peru Thyme

1. Crumble
   
2. Almond Biscuit
3. Classic Creamy
4. Thyme Peru Mousse
5. Chocolate Glaze

1. Mix everything together to obtain a homogenous texture.
2. Push trough a sieve to obtain equal crumble pieces.
3. Put the crumble in the freezer for 15 minutes.
4. Put the 170g of the crumble in a baking circle of 18 cm diameter and bake at 180°C till golden brown..

TIP: Recipe Puratos Tegral Crumble can be used depending market needs and availability.

1. Whip everything together for approximately 5min.
2. Put this complete recipe on a tray 40/60 and bake at 230°C for about 5 minutes.
3. Closed dampers.
4. Leave to cool down and cut circles of 18 cm diameter.

TIP: For other flavour of sponge you can replace the almond powder by other powder of nuts. Method remains the same.

1. Boil the Cassis Puree and put on the chocolate and cocoa butter.
2. Make an emulsion and when it reaches 35°C add the semi whipped cream.
3. Pipe the Cassis Creamy in circles of 18 cm diameter between two layers of almond sponge.
4. Freeze it.

1. Semi whip the 700g cream and put aside.
2. Heat the fresh cream and milk, infuse the Thyme.
3. Heat again with the egg yolks till 85°C.
4. Pour on the chocolate.
5. Make an homogeneous ganache.
6. When the composition reaches a temperature of 35°C you can add the semi whipped cream.
7. Take Entremêts circle of 4cm high and 20 cm diameter.
8. Put first some Peru mousse in it and put the Cassic creamy in the middle.
9. Put some more of the Peru mousse and close with the crumble.
10. Put the cake in the freezer.
11. Fill silicone decorative mould with the mousse and freeze.
12. Demould and finish with velvet chocolate spray.

TIP: 50% of the semi whipped cream can be replaced by Puratos Chantypak depending market needs and availability. The mousse will be more sweet.

1. Heat the milk, cocoa powder and glucose.
2. Pour on the chocolate.
3. Add the pre-soaked gelatine and mix in the Miroir Neutral.
4. Homogenise with a hand blender and remove air bubbles.
5. Leave to crystalize overnight.
6. Apply the glaze at 38°C on a frozen mousse cake.
7. Decorate the cake.