INGREDIENTS

Original recipe by Andrea López

Entremet. Makes 2 units

Panela Crumble Cookie

280g

Flour

190g

Almond powder

250g

Butter

250g

Panela (raw organic sugar)

 

Banana Compote

400g

Banana puree

80g

Panela (raw organic sugar)

150g

Lemon juice

2g

Flavorless gelatin

 

Pineapple Compote

450g

Pineapple pulp

100g

Sugar

3g

Flavorless gelatin

14gr

Cornstarch

 

Chantilly Chocolate Mousse

235g

Ecuador 65% Dark Chocolate

140g

Milk

500g

Heavy Cream

2g

Flavorless gelatin

 

Caramel Glaze

195g

Water

300g

Sugar 1

150g

Sugar 2

300g

Glucose

450g

Milk

525g

Ecuador 40% Caramelized Milk Chocolate

30g

Flavorless gelatin

METHOD

Panela Crumble Cookie

Mix all the ingredients in the electric mixer. Use the flat beater to form a sandy dough without over beating. Cover a 4 mm disc with the dough and cook at 160°C (320°F) for 15 min. Cool and set aside.

Banana Compote

For the puree, put the whole bananas in the oven at 160 ° C for 20 min. Remove the puree and weigh the indicated amount. While it is still hot, add the panela, the lemon juice and the gelatin previously hydrated (5 times its weight in water) until melted. Process to have a very fine puree and place in a small ring, freeze.

Pineapple Compote

Heat the pulp, add the cornstarch and the sugar previously mixed together. Cook for 3 min. from the moment it boils. Add the previously hydrated gelatin (5 times its weight in water) until melted. Cool and place on the banana compote, freeze.

Chantilly Chocolate 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 4045°C (104-113°F) amd add the airy whipped heavy cream in 3 parts. Place the mousse in a larger ring and use the small ring compotes as a core, finish placing the Panela crumble cookie. Everything should be flush, freeze.

Caramel Glaze

Make a dark caramel with the first sugar (1). At the same time, heat the water. Form a toffee with the hot water and the caramel. Add the sugar (2) and the glucose. Cook the mixture until it reaches 108°C (227°F). Separately, heat the milk with the gelatin dough and make a ganache with the chocolate. Use the mixer and wait for the caramel to lower to 50°C (122°F) to mix the two preparations. Use the mixer without adding air until the bubbles are gone. Set aside and use at 20°C (68°F).

Assembly

Un-mould the entremet and glaze it. Place cooked crumble cookies of different sizes on top and chocolate decorations.

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