Coffee and Gianduja Muslin with Three Chocolate Mousse and Banana Ice Cream
French by birth, Spanish by origin, Basque at heart, and Mexican by conviction, Mikel Alonso is one of the most recognized chefs internationally. His philosophy is summarized in a basic concept: To be a good cook, you must start by being a good person, which he acquired during his time at the Luis Irizar Cooking School in San Sebastián, Spain. Here he learned to love and respect the product, to pamper the technique so that it serves the product, and to honor and protect the profession of being a chef.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 8 egg whites, for the hazelnut praline sheet cake
- 80 grams sugar, for the hazelnut praline sheet cake
- 40 grams flour, for the hazelnut praline sheet cake
- 300 grams praline, of hazelnut, for the hazelnut praline sheet cake
- 4 eggs, for the hazelnut praline sheet cake
- 8 grams instant coffee, for the hazelnut praline sheet cake
- 1 pinch zest, of Tonka bean, for the hazelnut praline sheet cake
- 200 grams milk, for the three chocolate mousse
- 3 egg yolks, for the three chocolate mousse
- 50 grams sugar, for the three chocolate mousse
- 1 envelope sweetener, for the three chocolate mousse
- 60 grams white chocolate, for the three chocolate mousse
- 60 grams chocolate, of milk, for the three chocolate mousse
- 60 grams chocolate, of 65%, for the three chocolate mousse
- 280 grams mascarpone cheese, for the three chocolate mousse
- 6 grams gelatin, for the three chocolate mousse
- 200 milliliters sour cream, whipped, for the three chocolate mousse
- 30 milliliters amaretto, for the three chocolate mousse
- 120 milliliters whipping cream, for the salted caramel cream
- 60 grams glucose syrup, for the salted caramel cream
- 100 grams sugar, for the salted caramel cream
- 120 grams white chocolate, for the salted caramel cream
- 20 grams cocoa butter, for the salted caramel cream
- 60 grams butter, softened, for the salted caramel cream
- 4 grams coarse salt, for the salted caramel cream
- 250 grams milk chocolate, for the chocolate glaze
- 250 grams cocoa butter, for the chocolate glaze
- 2 grams instant coffee, for the chocolate glaze
- 100 grams water, for the coffee meringue
- 25 grams espresso coffee, for the coffee meringue
- 10 grams egg white, powder, for the coffee meringue
- 25 grams sugar, for the coffee meringue
- gianduia, for the coffee meringue
- ice cream, banana, for decoration
- vanilla cookies, powder, for decoration
Preparation
2h
30 mins
Low
- For the hazelnut praline sheet cake, in a mixer, whip the egg whites to stiff peaks and add the other ingredients, beating for 3 minutes until a homogeneous consistency is achieved.
- Spread on parchment paper using a piping bag without a nozzle. Bake at 180°C for 20 minutes.
- Cut into rectangles and soak with syrup.
- For the three chocolate mousse, prepare a custard, add the gelatin, chocolates, and cheese, and beat until combined, then fold in the whipped cream and set aside.
- For the salted caramel cream, prepare a dry caramel with the sugar, add the glucose and cream, and mix until combined. Remove from heat and add the white chocolate, cocoa butter, butter, and salt, beating until smooth. Set aside.
- For the chocolate glaze, melt the cocoa butter and chocolate at 40°C, cool to 25°C, add the coffee, and beat until incorporated.
- For the coffee meringue, add all ingredients to a mixer and beat until stiff peaks form. Set aside.
- For assembly, serve on a plate with chocolate sauce, place a rectangle of hazelnut praline cake, soak it with syrup, and add the three chocolate mousse. Decorate with salted caramel cream, gianduja balls, vanilla cookie powder, and coffee meringue. Serve with banana ice cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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