THE PAINTER'S PALETTE

Recipe for
18 ppl.
See pictures

Ingredients

MANDARIN ORANGE MADAGASCAN VANILLA CRÉMEUX
350 g mandarin orange puree
150 g mango puree
1 Prova Gourmet Madgascar Bourbon Grade A vanilla bean
70 g icing sugar
10 g corn starch
5.5 g NH pectin
100 g butter
63 g gelatin mass

MANDARIN ORANGE MADAGASCAN VANILLA JAM
880 g mandarin orange puree
220 g mango puree
1.5 Prova Gourmet Madagascar Bourbon Grade A vanilla bean
18 g NHpectin
45 g sugar
60 g glucose
180 g orange confits cubes

HAZELNUT DACQUOISE (for 1 TRAY 40x60 cm)
240 g egg whites
120 g brown sugar
180 g icing sugar
200 g hazelnut powder
60 g flour type 45
+/- 80 g chopped toasted hazelnuts (165°C during 15 minutes)

COLOMBIAN COFFEE GLAZE
800 g UHT milk
400 g 35% UHT cream
288 g glucose
300 g mass gelatin
1560 g white chocolate
240 g neutral glaze
85 g Prova Gourmet Colombian Pure Arabica coffee extract

COLOMBIAN COFFEE AND MADAGASCAN VANILLA MOUSSE
135 g milk
65 g cream
12 g Prova Gourmet Colombian Pure Arabica coffee extract
75 g brown sugar
22 g egg yolks
35 g gelatin mass
200 g whipped cream
1 Prova Gourmet Madagascar Bourbon Grade A vanilla bean

Preparation

MANDARIN ORANGE MADAGASCAN VANILLA CRÉMEUX
Warm up purees.
All powders together, add the vanilla bean slipt and scrapted out then cook with purees.
Add melted gelatin and then butter.
Blend well.

MANDARIN ORANGE MADAGASCAN VANILLA JAM
Boil the purees with glucose and vanilla bean, mix well pectin and sugar, and cook together.
Add the orange confits cubes and poor in glass.

HAZELNUT DACQUOISE (for 1 TRAY 40x60 cm)
Whip the egg whites and brown sugar.
Add the all the powders and spread the chopped hazelnuts .
Bake at 175°C, 12-15 minutes.
Cut small disks of 3,5cm diameter.

COLOMBIAN COFFEE GLAZE
Boil milk and glucose.
Add gelatin and pour over the white chocolate and coffee extract.
Blend with hand blender.
Add neutral glaze and coffee extract at 65°C and blend again.
Prepare 24 hours in advance.
Keep in chiller. Use at 27-29°C.

COLOMBIAN COFFEE AND MADAGASCAN VANILLA MOUSSE
Infuse the vanilla bean in the mix of cream and milk at least 3 hours before starting the process.
Then, warm up the milk and cream, mix well the brown sugar and egg yolk.
Pour half on the warm mix of cream and milk and mix well.
Pour this mix back in the other warm half of cream and milk and cook an Anglaise cream at 85°C.
Once the mix is cooked, pour it in a different bowl to stop the heat.
Add mass gelatin and coffee extract.
Allow the mix to cold down until 28-30°C.
Add the whipped cream at this moment and then, start the cake assembly process.

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