Peanut, Caramel and Jade Entremet
A harmony of flavours. Salt emphasises its character and lives in perfect harmony with the sweetness of the caramel, Maragda couverture, peanut and a Jade glaze. On this occasion, Sergi Vela hasn't set out to surprise us with contrasting flavours, instead he has opted for a balanced, subtle entremet.
Recipe
Products
Peanut sponge cake
ingredients | preparation |
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Grind the peanuts with the flour and the raising agent. Using the hand held food processor, mix the butter with the caster sugar, brown sugar and salt. |
salted butter caramel
ingredients | preparation |
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Caramelize the sugar. Add the glucose and cream, previously heated with the butter. |
gelified caramel
ingredients | preparation |
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Heat part of the caramel with the water and then add the previously soaked gelatin. |
caramel mousse
ingredients | preparation |
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Heat the other part of the caramel and add the previously soaked gelatin. |
chocolate mousse
ingredients | preparation |
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Maké a crème anglaise with milk, cream, sugar and egg yolks, at 85°C. Add the crème anglaise to the couverture and emulsifly with the food processor. |
Shiny milk chocolate couverture glaze
ingredients | preparation |
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Boil the water, sugar and glucose at 103°C. |
microwave sponge cake
ingredients | preparation |
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Mix together the egg, egg yolks, sugar, salt and flour in the Thermomix. Add the melted chocolate and mix with the food processor. |
Assembly
Assemble in two stages. First, place 1 centimetre of sponge into a 14 x 14 centimetre ring. Add the gelified caramel, the caramelised peanuts and the caramel mousse. |