By François Galtier
Ingredients
CITRUS COCKTAIL*
- Lime Juice (or puree) 75 g
- Mandarin Juice (or puree) 150 g
- Grapefruit Juice (or puree) 225 g
- Bloody Orange Juice (or puree) 300 g
HAZELNUT & CITRUS CAKE
for 1 frame 60x40 cm
- *Citrus Cocktail 250 g
- Dry Egg White Powder 25 g
- Sugar 225 g
- Eggs 390 g
- Egg Yolk 180 g
- Sugar 570 g
- Roasted Hazelnut Powder 720 g
- Flour T55 180 g
- Lime Zests 5 g
- Grapefruit Zests 10 g
- Candia Professional Signature Gourmet Butter 330 g
SAUCE
for 14 inserts ø12,5 cm
- Hazelnut Praline 50/50 800 g
- *Citrus Cocktail 160 g
- Candia Professional Signature Whipping Cream 35% 320 g
- Fresh Orange Segments 280 g
- Fresh Grapefruit Segments 140 g
- Fresh Lime Segments 70 g
CITRUS MOUSSE
for 14 molds Universo 600
- *Citrus Cocktail 315 g
- Gelatin Mass (1/5) 90 g
- White Chocolate 30% 675 g
- Candia Professional Signature Whipping Cream 35% 1500 g
GLAZE
- Glucose Syrup 400 g
- Sugar 70 g
- Candia Professional Signature Whipping Cream 35% 100 g
- Gelatin Mass (1/5) 180 g
- White Chocolate 30% 250 g
- Neutral Mirror Glaze 700 g
- Red and Orange Food color QS
VANILLA CHANTILLY
for 14 cakes
- Candia Professional Signature Whipping Cream 35% 500 g
- Sugar 40 g
- Vanilla Bean 1 pcs
Composition
Citrus Cocktail*
Hazelnut & Citrus Cake
Sauce
Citrus Mousse
Glaze
Vanilla Chantilly
CITRUS COCKTAIL*
Mix the juices together to use for the flavor of the next recipes.
HAZELNUT & CITRUS CAKE
for 1 frame 60x40 cm
Whip citrus cocktail with egg white powder and make a meringue with first part of sugar. In same time mix eggs with egg yolk and sugar to melt the sugar. When the meringue is ready add all powders and hot melted butter to egg preparation, then finish with mixing delicately with the meringue. Spread out around 2800 g per frame 60×40 cm and bake around 35 min at 160°C in ventilated oven. After cooling down cut discs ø12,5 cm.
SAUCE
for 14 inserts ø12,5 cm
Mix praline with citrus cocktail, then add liquid cold fresh cream to finalize emulsion. Pour on cake disc in frame around 90 g per insert and display 20g orange segments, 10g grapefruit segments and 5g lime segments. Freeze.
CITRUS MOUSSE
for 14 molds Universo 600
Warm up citrus cocktail with gelatin and pour on chocolate to make an emulsion. At 35°C mix delicately with soft whipped cream.
GLAZE
Warm up glucose with sugar and cream, add gelatin, then chocolate. Mix well and blend with mirror glaze and color. Use at 35/40°C.
VANILLA CHANTILLY
for 14 cakes
Whip all ingredients into Chantilly.
MONTAGE
Fill around 180 g of mousse in Universo 600 silicon mold, push frozen insert inside and freeze. Unmold, glaze and decorate with some lines of Chantilly and some fresh segments of citrus.
