https://www.gastronomiavasca.net/en/gastro/recipes/2198

PASSION-FRUIT SHERBET, BLACK SEEDS, COFFEE SPONGE CHOCOLATE

Elaboration time (min): 4 h Type of dish: Temperature: Cold

INGREDIENTS FOR 5 PORTIONS

70% chocolate cream 112.5 g Coating of Kahlua coffee 112.5 g

Biscuit glace of sesame seeds 175.0 g Caramelised black sesame 50.0 g

Black sesame seed streusel () 125.0 g Toffee and meringue 225.0 g

Passion fruit sherbet 200.0 g Passion fruit porex 150.0 g

ELABORATION

For this recipe, the following elaborations are needed:

70 % chocolate cream Kahlua coffee coating Sesame seed biscuit glace Caramelised black sesame Black sesame seed streusel (crumble) Toffee and meringue sponge cake Passion fruit sherbet Passion fruit porex

PLATING UP

Make a straight line with the creamed chocolate. Place some streusel on the ends of the creamed chocolate. On one side of the creamed chocolate, place a rectangle of the cake soaked with the Kahlua coffee coating. Place the sesame seed glace biscuit on top of the cake. Place 3 or 4 pieces of passion fruit porex over the creamed chocolate. Finally, place two small swirls of passion fruit sherbet on top of the two pieces of streusel.

> INGREDIENTS FOR 70% CHOCOLATE CREAM (112.5 G)

Cream 38º 0.031 l Sterilised milk 0.031 l

Egg yolk 0.5 ud 0.011 kg

Fish tails 1.5 g Black coating Aracas 66% 0.029 kg

> INGREDIENTS FOR COATING OF KAHLUA COFFEE (112.5 G)

Water 0.05 l Coffee beans 0.005 kg

Sugar 0.003 kg Kahlua 0.05 l

> INGREDIENTS FOR BISCUIT GLACE OF SESAME SEEDS (175.0 G)

Black sesame 20.0 g Water 0.015 l 1/2 Coffee beans 0.002 kg Table salt 0.5 g

Sesame oil 0.005 l Sugar 0.015 kg

Water 0.004 l Egg yolk 2.0 ud

Cream 38º 0.065 l Fish tails 1.0 g

> INGREDIENTS FOR CARAMELISED BLACK SESAME (50.0 G)

Black sesame 40.0 g Icing sugar 0.01 kg

Butter 0.003 kg

> INGREDIENTS FOR BLACK SESAME SEED STREUSEL (CRUMBLE) (125.0 G)

Txuri (R) 0.038 kg Ground almond 0.025 kg

Butter 0.038 kg Muscovado sugar 0.025 kg

> INGREDIENTS FOR TOFFEE AND MERINGUE SPONGE CAKE (225.0 G)

Sugar 0.038 kg Cream 38º 0.075 l

Butter 0.023 kg Egg yolk 0.5 ud

Txuri flour (R) 0.038 kg Raising agent 1.0 g

Egg whites 1.25 ud Sugar 0.013 kg

> INGREDIENTS FOR PASSION FRUIT SHERBET (200.0 G)

Water 0.031 l Frozen passion fruit purée 0.125 kg

Prosorbete 100 frío Sosa 18.75 g Sugar 0.016 kg

Citric acid 0.75 g

> INGREDIENTS FOR PASSION FRUIT POREX (150.0 G)

Egg whites 2.05 ud Albumin powder Sosa 3.75 g

Frozen passion fruit purée 0.063 kg Sugar 0.025 kg

Xantana rubber 0.375 g

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