By Vincent Bourdin
Pain de gene biscuit
1 sheet biscuit, 60 x 40 reel
450g whole eggs
480g almond paste(50% or 70% puree)
150g hot butter
90g strong flour
7g baking powder
Manjari Chocolate Mousse
330g Manjari Valrhona
240g milk
4g gelatin(bloomed)
520g whipped cream
Green Apple Sherbet
1000g green apple pulp
275g sugar
153g glucose
480g water
6g stabiliser
Garnish
thickened apple juice, as required
Pain de gene Biscuit
Beat the eggs with the almond paste while heating (40/45ºC). At the same time, melt the butter and sieve together the flour and baking powder. As soon as the first mixture forms a ribbon, take off a small amount, which will be mixed with the melted butter. Combine everything by delicately incorporating the sieved dry ingredients. Bake at 200ºC in a static oven for about 15/20 minutes.
Manjari Chocolate Mousse
Boil the milk. Add the drained gelatin and make a ganache with the chopped chocolate. When the mixture reaches 40ºC, fold in the whipped cream. Fill up a pastry bag and pipe the mousse into clean moulds. Freeze to set for 3 hours. Unmould gently and spray the mousse with chocolate.
Green Apple Sherbet
Make a syrup by boiling and cooling the sugar, glucose, water and stabiliser. Add green apple pulp and freeze according to manufacturer’s instructions.
Cut apple slices 1cm thick leaving the core in the center. Using a round circle cutter, cut the slice into a half donut shape that fits beneath the mousse. Cut a separate entire ring for the ice-cream base. Sauté with butter and sugar. Place the mousse and sorbet on top of the apples. For the sauce, use freshly squeezed apple or juice that has been thickened.
To plate
Place one half of an apple on the plate. Put manjari mousse on top. On the other side of the plate put the apple ring. Lay a scoop of sorbet on the apple ring. Sauce some thickened apple juice all around. Garnish with gold leaf and chocolate decoration.