Casablanca

    • Prep Time
    • 45 minutes
    • Cook Time
    • 12 minutes
    • Cool Time
    • 24 hours
    • Yield
    • 10 people
    • Difficulty Level
    • Intermediate

Flourless chocolate biscuit

Ingredients

  • 110 g egg yolk
  • 60 g granulated white sugar
  • 160 g egg whites
  • 60 g granulated white sugar
  • 75 g dark couverture chocolate 72%

Preparation

Using a beater, whisk together the egg yolks with the granulated white sugar. In another beater’s bowl, using a whisk, whip the egg whites and the granulated white sugar. Melt the chocolate in a bain-marie. Mix some of the egg whites with the melted chocolate, add the egg yolks and the rest of the whites. Place the biscuit in the mold and bake at 160°C for about 12 minutes.

Milk-mango supreme

Ingredients

  • 65 g whipping cream
  • 65 g whole milk
  • 25 g egg yolk
  • 10 g granulated white sugar
  • 42 g gelatine mass
  • 160 g milk chocolate
  • 120 g whipping cream
  • 30 g mango, cut into pieces

Preparation

Make a custard with the cream, milk, egg yolks and granulated white sugar cooked at 83°C. Add the melted gelatin and Pistobel milk chocolate. Mix. Cool to 30°C and stir in the whipped cream. Pour in the mold and add 40g of mango pieces. Freeze. Reserve for the montage.

Lemon cream

Ingredients

  • 100 g whole milk
  • 120 g granulated white sugar
  • 23 g lemon zest
  • 80 g lemon juice
  • 150 g butter, at room temperature

Preparation

Poach in the bain-marie. Eggs, the granulated white sugar with the lemon zest and juice, whisking at 85°C. Cool to 40°C and add the butter. Mix for 5 minutes to obtain a cream. Cool 24h before use.

Lemon mousse

Ingredients

  • 450 g lemon cream
  • 50 g lemon juice
  • 1 lemon zest
  • 63 g gelatin mass
  • 375 g whipped cream
  • 150 g Italian meringue

Preparation

Mix the lemon cream with lemon juice and zests. Add the melted gelatin mass and heat to 35°C. Add the mixture of Italian meringue and whipped cream. Reserve for the montage.

Yellow mirror glaze

Ingredients

  • 150 g water
  • 300 g glucose
  • 300 g granulated sugar
  • 140 g gelatin mass
  • 200 g condensed milk
  • 250 g white chocolate
  • 10 g yellow dye

Preparation

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