Item Code: ITREC23

Armonia Dessert

Additional Information

Cook Time 30 minutes
Ingredients

Joconde Sponge: 550 g (19.40 oz) for half sheet pan


250 g (8.8 oz) egg yolks
188 g (6.6 oz) 10X Sugar
180 g (6.35 oz) Pastry 1 Almond fFour
50 g (1.76 oz) AP flour
165 g (5.82 oz) egg whites
25 g (.88 oz) sugar
40 g (1.41 oz) Maison de Choix Grape Seed Oil
 

Pistachio Mousse:


300 g (10.58 oz) English cream (basic recipe)
5 g (0.17 oz) Pastry 1 Silver Gelatin Sheet
200 g (7 oz ) whipped cream
25 g (.88 oz) pistachio paste

 

Bloody Orange Gel:


200 g (7 oz) Ravifruit Blood Orange Purée
50 g (1.76 oz) Ravifruit Clementine Compotè
2 g (.07) Cuisine-Tech Iota Carrageenan
0.2 g (.007 oz ) Cuisine-Tech Citric Acid

 

Saffron Dark Chocolate Ganache:


300 g (10.58 oz ) heavy cream
50 g (1.76 oz ) nevuline
255 g (8.99 oz ) Cacao Noel 64% Couverture
5 g (0.17 oz ) Pilar saffron

 

Sablè Cookie:


240 g (8.46 oz ) Beurremont Butter
4 g (0.14 oz) salt
180 g (6.35 oz) 10X Sugar
60 g (2.11 oz ) Pastry 1 Almond Flour
100 g (3.52 oz ) whole eggs
470 g (16.57 oz ) cake flour

 

Saffron Glaze:


100 g (3.52 oz) Pastry 1 Crystal Neutral Glaze
50 g (1.76 oz ) water
0.2 g (.007 oz ) Pastry 1 water soluble orange coloring
0.8 g (.007 oz ) Pilar saffron flowers

 

English Cream:


200 g (7.05 oz ) cream
200 g (7.05 oz ) milk
100 g (3.52 oz ) egg yolks
80 g (2.82 oz ) sugar
7 g (0.82 oz ) Ravifruit Orange Zest
0.2 g (.007 ) Cuisine-Tech Xanthan Gum

Directions

Joconde Sponge: Combine the dry ingredients, add yolks and then fold in the egg whites which have been whipped with sugar then oil. Bake at 160˚C / 320˚ F degrees for about 6 minutes

Pistachio Mousse: Melt the gelatin into the English cream then fold in pistachio paste and whipped cream.

Bloody Orange Gel: Mix ingredients cold, bring to boil, allow to set.

Caramelized Pistacho Granella: Soak for 20 hours the pistacho into a simple syrup, then bake at160˚C / 320˚ F degrees for about 10 minutes.

Saffron Dark Chocolate Ganache: Bring nevuline, cream and saffron to boil, pour on top of chocolate, realize an emulsion.

Sablè Cookie: Cream butter, salt and 10X sugar, add the eggs, then the sifted dry ingriedents. Bake at
160˚C / 320˚ F degrees for about 12 minutes.

Saffron Glaze: Melt the glaze with the coloring and water. Bring to 93˚C / 200˚F, add the saffron, allow to
cool a little before using it.

English Cream: Bring all the ingriedients except the xanthan gum to 82˚C / 180˚F , strain and
cool down. Blend in the xanthan gum

Armonia Dessert

Armonia Dessert

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Product Description Italco carries several of these ingredients. Please see "Related Items" to the right for ingredients used in this recipe.