Chocolate tart with mango sorbet and vanilla emulsion by 3 star Michelin Pierre Gagnaire Refflets Team in Dubai.
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Full Recipe here:
Sweet dough
Butter 240g
Icing sugar 150g
Flour 400g
Almond powder 40g
Salt 1g
Eggs 2
Mix all together and finish with eggs. Leave it in a fridge for 3 hours before using.
Chocolate mix
Cream 175g
Milk 75g
Eggs 1
Chocolate 70% 150g
Boil the cream and the milk together, pour over the chocolate and mix. Add egg and mix again.
Caramel passion
Sugar 200g
Glucose 20g
Cream 100g
Passion fruit reduce 100g
Make a caramel with the sugar and glucose, deglaze with warm cream passion fruit pure. Cook at 105C and cool down.
Mango sorbet
Mango puree 375g
Passion fruit puree 150g
Water 230g
Sugar 100g
Stabilisateur 5g
Boil the water, add mix sugar/stabilisateur
Boil and put over puree. Mix with hand blender and freeze it
Vanilla emulsion
Vanilla pod 1
Milk 200g
Cream 150g
Yolk 50g
Sugar 40g
Pectin x58 2g
Infuse the vanilla pod in the hot milk and cream. Boil the infuse liquid with pectin and sugar and pour over the yolk. Mix and leave in the fridge or put on ice.
Caramelized rice pop
Rice pop 100g
Water 20g
Sugar 50g
Butter 10g
Make a syrup with water and sugar, add the warm rice pol and caramelized it.
Put the butter in the end.
Process
Cook the plain tart 10min at 160C than pour chocolate mix and cook it at 150C for 10min.
Leave it to cool down. Put fresh passion fruit on the tart, turn sorbet and make a quenelle on the top. Put passion caramel and vanilla emulsion with syphon and finish caramelized pop.