“BLOND” DULCEY CRUMBLE
70g unsalted butter 82
70g brown sugar
70g all-purpose flour
70g ground almonds
75g Dulcey Chocolate (melted 40C)
300g Apricot puree
eg agar agar
DULCEY CREAM GANACHE:
75g heavy cream
4g Sosa pectin acid free
300g Dulcey Chocolate
DULCEY CRÈME BRULEE:
200g Dulcey Chocolate
3g Sosa iota
- Once the streusel is cold, go through the food processor until they are pieces. Mix with the melted chocolate and put a spoon in a 5 cm square mold. Let set in the fridge.
- Mix agar with sugar. Incorporate to the apricot puree and bring to boil. Refrigerate until cool before processing in a blender until creamy and smooth. Pour into a plastic bottle for assembly.
- Mix pectin and sugar. Heat the milk and cream to 35C, add the pectin sugar and bring to boil. Pour over the chocolate and emulsify with the hand blender. Keep in the fridge until ready to use.
- Melt the chocolate, Heat milk and cream to 35C add the iota and bring to boil. Pour over the chocolate and emulsify with the hand blender. Pour into 18 gr semi sphere mold and freeze.
- Put Dulcey creme brulee in the center of the crumble. Add sugar on top and caramelize. Put the creamy Dulcey ganache around the creme brulee. Decorate with the apricot gel
- Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt. When you try it, you will not stop eating them! The most important technique in this recipe is the use of iota which is a carrageenan obtained from red algae. Iota is the gelling agent that gives the creamiest texture to any dessert. We use it to make creme brulee without baking and with the same texture without using egg.