PRO Recipe

Coffee and Gianduja Muslin with Three Chocolate Mousse and Banana Ice Cream

Name: Coffee and Gianduja Muslin with Three Chocolate Mousse and Banana Ice Cream
Prep time: 150 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 24-09-2021