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CHEF HIROYASU KAMATE – FLORILEGE Cacao Mousse, Red Shiso Jelly

Serve 20

(A) Cacaomas Mousse

  • a) 300 g  Milk                    
  • 50 g  Water                   
  • 64 g  Yellow egg            
  • 60 g  Sugar                

 

  • b. 190 g Cacaomas           
  • 75 g Sugar   
  •                
  • c. 4 g Gelatin powder     
  • 12 g Water                  
  • d. 250 g Crème Fouette    

(B)  Streusel

  • 50 g Butter                  
  • 50 g Sugar                   
  • 50 g Almond powder 
  • 50 g Flour                    
  • Salt

(C) Chocolate crunch

  • 200 g Streusel
  • 150 g Cacaomas
  • 20 g Sugar

(D) Red shiso jelly

  • 400 g Red shiso juice
  • a) 16 g Plant gelatin
  • 25 g Sugar

 

Method 

(A)

  1. make anglaisesouce with “a” materials.
  2. Add “c” dissolved in 1 and mix. Filter it.
  3. melt cacaomas and sugar of “b” in water bath.
  4. Add 3 to 2 in several steps
  5. When the temperature of 3 is 27 to 30 degrees, add“d”and keep in refrigerated

(B)

  1. Sieve almond powder and flour
  2. Combine all together, spread flat and keep overnight in a refrigerator
  3. Bake 2 and crush it finely.
  4. Bake further 3 to make it the same color.

(C)

  1. Put “B” in melted cacao and keep it in the refrigerator
  2. Breaking when “1” gets settled

(D)

  1. Breaking when “1” gets settled
  2. Put Shiso Juice “1” in the pot and whip it
  3. Boil “2”, spread thinly and to harden

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