Amber Pearl

Recipe of Amber Pearls

17 Feb 2020

Recipe

Composition

  1. Lemon Flavour Shortcrust
  2. Apple Crumble Base
  3. Spray Chocolate
  4. Amber Light Mousse
  5. Lemon Cream
  6. Amber Glaze

1. Lemon-Scented Shortcrust Pastry

Ingredients
Working method

Mix together all the ingredients until they form a smooth dough. Leave to rest for at least 1 hour at 4°C before using it. Roll it out to a thickness of 2 mm. Bake at 170° C for 15 minutes in a fan oven with the open dampers.

2. Amber Crumble Base

Ingredients
Working method

Crumble the Lemon flavour shortcrust by using a cutter. Then add the melted Belcolade Selection Amber Cacao-Trace chocolate. Put the mixture into a tart mould like on the picture. Place in the fridge at +4°C for at least 1 hour.

3. Spray Chocolate

Ingredients
Working method

Melt & Mix all the ingredients together. Then spray the mixture onto the base of the previously chilled crumble in order to create a velvety effect.

4. Amber Light Mousse

Ingredients
Working method

Whip the cream and put it in the fridge. Bring the milk to a boil and add the previously hydrated gelatine and then pour it onto the chocolate. Emulsify until smooth and consistent. When the mixture reaches 35 °C, add the cream in two stages and pipe the mousse into silicone moulds.

5. Lemon Cream

Ingredients
Working method

Heat the lemon juice together with the sugar, the eggs and the lemon zest up to 85°C. Then pour onto the Belcolade Selection Amber Cacao-Trace chocolate and emulsify until smooth and consistent. When the mixture reaches 35°C, add the butter and continue to mix thoroughly. Using a piping bag, pipe some lemon cream in the core of previously amber mousse recipe. Cool to -18°C.

6. Amber Glaze

Ingredients
Working method

Heat the milk with the glucose. Pour onto the Belcolade Selection Amber Cacao-Trace chocolate. Add the previously rehydrated gelatine and the Puratos Miroir Glassage Neutre, then mix using a hand blender until the mixture is smooth and consistent. Leave to rest for 24 hours before use. Glaze the frozen products at 35°C. Put a glazed Amber mousse on a Amber crumble base.