Pure Balance

Name: Pure Balance
Yield: Serves 6 Entremets 18cm in Diameter and 3.5cm Deep
Ingredients: 1 vanilla bean; 300 g 35% fat whipping cream; 50 g 60 DE glucose syrup; 180 g pasteurised egg yolks; 420 g milk; 250 g sugar; 210 g salted butter; 300 g water; 550 g sugar; 350 g 44 DE glucose syrup; 20 g cinnamon; 4 g fine salt; 300 g Ocoa™ 70% dark chocolate couverture; 26 g gelatine leaves; 350 g Ocoa™ 70% dark chocolate couverture; 170 g butter; 70 g inverted sugar; 720 g Ocoa™ 70% dark chocolate couverture; 1.5 kg softly whipped cream; 1,500 g softly whipped cream; 200 g sweetened condensed milk; 140 g egg yolks; 10 g allspice; 1 soaked leaf gelatine; 10 g cloves; 20 g cardamon; 60 g sugar; Sufficient quantity of semicandied apricot quarters; 12 g spice mix; 360 g egg whites

Preparation info

Serves
6
Entremets 18 cm in Diameter and 3.5 cm Deep

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Flourless Chocolate and Apricot Spiced Cake

20 g cinnamon
20 g cardamon

Dessert
Vegetarian

Method

Flourless Chocolate and Apricot Spiced Cake

Mix the spices together and whip with the egg whites and sugar.
Add the egg yolks without beating.
Add the Ocoa™ 70% dark chocolate coverture and butter.
Add 12 g