Scent of summer – by Andreas Acherer, Patisserie Andreas Acherer, Cacao Barry Italy Ambassador

Photo: Courtesy of Cacao Barry

Photo: Courtesy of Cacao Barry

INGREDIENT CACAO BARRY

Cacao Barry Zephyr White Chocolate 34%

 

METHOD

Recipe for 20 portions. Diameter : 6 cm. Height : 4 cm.

 

Fragrant rosemary sponge cake

– 250 g of egg yolks – 50 g of sugar – 100 g of walnut flour – 50 g of water – 3 g of vanilla – 2 g of salt – 1 g of lemon zest – 3 g of cinnamon –  375 g of egg white –  250 g of sugar – 20 g of rosemary – 150 g of sugar – 200 g of flour – 50 g of extra virgin olive oil

Mix and beat the egg yolks, sugar, walnut flour, water, vanilla, salt, lemon and cinnamon. Beat together the egg whites and sugar. Caramelise the rosemary with 150 g of sugar. Combine the two mixtures with the caramelised rosemary, flour and oil. Bake at 230°C for approximately 8 minutes.
Place in circles 4 cm high and 6 cm in diameter.

 

Apricot centre

– 500 g of fresh, de-stoned apricots – 8 g of sugar – 50 g of lavender honey – 24 g of water – 2 sprigs of rosemary

Place the apricots, honey and rosemary on a baking tray and cook in a preheated oven at 250°C for roughly 25 minutes. Remove the rosemary, add, the gelatine and pour into a 5 cm mould. Leave to rest. Refrigerate.

 

White chocolate mousse

– 185 g of full-fat milk – 37 g of egg yolks – 18 g of water – 375 g of Cacao Barry Zephyr  white chocolate 34% – 5 g of powdered gelatine – 13 g of water – 337 g of whipped cream

Beat the milk, egg yolks and sugar in a bowl of water a 85°C. Once they are up to temperature, pour into a mixer and beat until the mixture cools.
Add the ZephyrTM white chocolate 34%, the gelatine, followed by the whipped cream.

 

White chocolate coating

– 150 g of water – 300 g of sugar – 300 g of glucose – 200 g of condensed milk – 20 g of powdered gelatine – 120 g of water – 300 g ZephyrTM white chocolate 34% – 3 g of titanium dioxide

Beat the milk, egg yolks and sugar in a bowl of water a 85°C. Once they are up to temperature, pour into a mixer and beat until the mixture cools.
Add the ZephyrTM white chocolate 34%, the gelatine, followed by the whipped cream.

 

Screen Shot 2015-07-01 at 22.06.42Assembly

Using the fragrant rosemary sponge cake as a base, add the white chocolate mousse and top it with the apricot centre. Glaze with white chocolate.

 

Decoration

Decorate with sprigs of rosemary dipped in egg whites and sugar. Add some diced apricots for a touch of freshness.

 

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