Essenza

Method

Pecan Nuts Biscuit

Step 1

• Blend in a food processor, flour, icing sugar, almond powder and pecan nuts.
• Whip egg white firm with salt and brown sugar.
• Fold in powders, chopped pecan nuts and lukely warm melted butter at the end.
• Fill 230 grammes in the base mold and bake 18-20 min at 170°C close damper.
• When the biscuit reach the mold surface, cover with a baking paper and a tray and finish baking.
• Cool down slighy and unmold. Freeze it.

Chai Latte Infusion

Step 2

• Warm up the milk at 80°C with all spices covered with a cling film for 15 minutes. Sift and reserve.

Chai Latte Cream

Step 3

• Mix all ingredients to a smooth texture.

Dark Chocolate Mousse

Step 4

• Warm up the cream 35% with milk at around 80°C and pour over chocolate. Mix well to get a good emulsion.
• Fold in the whipped cream at around 35°C.

Milk Chocolate Glaze

Step 5

• Boil the cream, sugar and glucose, add the gelatin to melt and then pour over the chocolate.
• Mix using a hand blender and add the mirror glaze at the end. Use at 35/38°C.

Assembly

• In the silicon mold seville 900, fill half with the mousse and cover the sides, then pipe the insert,
• chai latter cream, in the center and cover again with mousse, smoothen the surface and freeze.
• Unmold, glaze and disposeon top of the biscuit.
• Decorate with chocolate design leaves.