Citrus Amazon

Flourless sponge cake

Make a French meringue with the egg whites and the sugar, sepparetly whip the egg yolks (sabayon texture) and fold the two preparations together until fully incorporated. Continue with the sifted cacao powder. Place the Cacao Nibs in a half tin as a base, the sponge cake mixture and more Cacao Nibs. Cook at 190°C for 12-15 minutes. Cool and cut a large disk (18 cm diameter), set aside the sponge cake inside the disk.

Citrus compote

Place all the ingredients except the gelatin and cook until it boils for 5 min. Remove from heat, add the gelatin dough (hydrated gelatin 5 times its weight in water) and mix until dissolved. Place the compote inside the disk with the sponge cake to form the core of the entremet.

Amazonía 75% mousse

Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add it to the molten chocolate forming a ganache, perfect the emulsion with an immersion blender. Verify that the ganache is at 40-45°C to add the semi-cured heavy cream in 3 parts. In a larger ring (23 cm diameter) place the mousse followed by the core, so that it is flush. Freeze.

Dark chocolate velvet effect

Melt the two ingredients separately and mix them well at the end. Use the mixture at 35°C in the compressor.

Assembly

Un-mould the entremet and add the Dark Chocolate Velvet immediately. Place a chocolate decoration with Cacao Nibs and put them on a base.