COFFEE ICE CREAM
- Coffee beans toasted 35gr
- Milk 310g
- Cream UHT 35% fat 100gr
- Egg yolks 20gr
- Sugar 75g
- Milk powder 0% fat 24g
- Glucose powder 24g
- Stabilizer (stab 2000) 2g
Kalamansi, Gianduja and Coffee Chocolate Sphere
Francesco Mannino
15th January 2024
Kalamansi, Gianduja and Coffee Chocolate Sphere
240 min
By Executive Pastry Chef at Pan Pacific London Francesco Mannino.
To make 6
Ingredients
CROUSTILLANT GIANDUJA
- Rice krispies 20gr
- Nibbed almond toasted 42gr
- Feuillatine 25gr
- Milk chocolate 65gr
- Hazelnut paste 15gr
- Maldon salt 0.5gr
KALAMANSI CREMEUX
- Kalamansi puree 65g
- Egg yolk 45g
- Sugar 60g
- Butter 35g
- SOSA gel cream cold 4.5g
KALINGO MOUSSE
- Milk 77g
- Gelatin mass 8g
- Kalingo dark chocolate 65% 90g
- Cream UHT 35% fat 155g
SESAME NOUGATINE
- Milk 15g
- Glucose syrup 15g
- Butter 36g
- Sugar 72g
- Pectin NH 0.7g
- Sesame white 30g
- Sesame black 30g
COCOA TUILLE
- Flour T55 40g
- Icing sugar 50g
- Cocoa powder 2.5g
- Egg whites pasteurised 55g
- Butter 45g
GIANDUJA COFFEE SAUCE
- Sugar
- Cream UHT 35% fat
- Glucose syrup
- Instant coffee
- Kalingo dark chocolate 65%
- Jivara milk chocolate 40%
- Hazelnut paste
Method
COFFEE ICE CREAM
Roughly grind the coffee beans.
Boil milk and cream and infuse the coffee beans for 10 min and pass
Mix yolks, sugar, glucose powder, milk powder and stabiliser.
Pour the infusion on top and cook till 84c.
Mix with hand blender and let it rest overnight
Next day mix again with hand blender and freeze in a paco jet container till hard
Blitz to ice cream in a paco jet
CROUSTILLANT GIANDUJA
Mix all dries together.
Melt chocolate at 40c and mix all together until the dries are well coated.
Press flat into a 7.5cm ring.
Reserve in the fridge
KALAMANSI CREMEUX
Mix all with a hand blender.
Seal in a vacuum bag and steam at 80c for 50min.
Blend again and pipe in the spiral Silikomart mould 7cm.
Set in the blast freezer.
Demould and store in the freezer.
KALINGO MOUSSE
Whip the cream to lightly whipped consistency and reserve in the fridge.
Heat milk to 80c.
Dissolve in gelatine mass.
Pour into semi-melted chocolate and emulsify with a hand blender.
Cool to 30c and gently fold in the lightly whipped cream.
Pipe into the 5cm Pavoni sphere mould.
Set in the blast freeze.
Demould and store in the freezer.
SESAME NOUGATINE
Mix pectin NH and sugar and reserve on the side
Bring to 40c milk, glucose, and butter.
Add sugar/pectin NH mix.
Cook it to 106c.
Stir in the sesame.
Cool it slightly and roll it thin between silicon sheets.
Freeze it.
Remove the sheets and bake on a silpat at 170c for 14min.
Once ready, cut (when still warm) 6.5cm round.
Cool it down completely and reserve in an airtight container.
COCOA TUILLE
Mix all the dries together with a whisk.
Whisk in the whites.
Whisk in the melted butter.
Rest it 2h minimum in the fridge.
Spread on the stencil mat.
Bake 160c for 8min.
Remove when still warm.
Cool it down completely and reserve in an airtight container.
GIANDUJA COFFEE SAUCE
Combine in a pan the first 5 ingredients and boil.
Stir in the rest and cook to 103c.
Mix with a hand blender and strain.
Rewarm at 80c for service.
ASSEMBLING
Place the frozen kalamansi cremeux spiral on the croustillant.
Set the disk of sesame nougatine on top.
Glaze the mousse and place on the nougatine.
Stencil the kalamansi cremeux on the plate.
Place the dessert next to it.
Decorate with the cocoa tuille branch on top of the sphere
Quenelle the ice cream and place it next to the mousse.
Pour the warm sauce between the sphere and the ice cream.
ENJOY!!!
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