Avo-Choc Mousse - Puratos

Ingredients

	Grams (g)
Mousse
Belcolade Noir Vietnam 73 CT	280
Cream	450
Sugar	120
Water	30
Eggs	90
Yolk	100
Gelatine Sheet	15
Oil	75
Mousse total	1160
Glaze
Miroir Glassage Neutre	450
Purple colouring
Titanium Dioxide
Glaze total	450
Filling
Avocado Puree	170
Lemon Juice	7.5
Gelatine Sheet	3
Maple Syrup	35
Filling total	215.5
Madeleine Biscuit
Caster Sugar	240
Eggs	200
Milk	60
Wholemeal Flour	250
Baking Powder	9
Lemon juice	10
Butter melted	100
Olive oil	140
Madeleine Biscuit total	1009
Decoration
Black Olives	100
Decoration total	100

Working Method

Mousse

Melt Belcolade chocolate and add half amount of olive oil
Whip cream to soft peak
Bring sugar and water to 118°C, and pour over egg mixture and whip till cool, add second half of olive oil till emulsified
Dissolve soaked Gelatine in small amount of warm cream and add to melted chocolate
Fold cream under, last add cool eggs and mix
Fill into moulds, insert avocado filling and freeze

Decoration

Add purple glaze
Add roasted dried black olives

Filling

Use a stick blender to make Avocado Puree
Mix melted gelatine with Syrup and combine all ingredients
Pipe circles onto silpat mat and freeze

Madeleine Base

Whip sugar and eggs for 5 min, then add milk
Add all dry ingredients followed by the oil and melted butter
Bake for 40 minutes at 170°C
Once cold cut in half

Claims

Taste Tomorrow

Discover

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