Pure Balance

Name: Pure Balance
Yield: Serves 6 Entremets 18cm in Diameter and 3.5cm Deep
Ingredients: 50 g 60 DE glucose syrup; 1.5 kg softly whipped cream; 1 soaked leaf gelatine; 60 g sugar; 420 g milk; 20 g cinnamon; 1,500 g softly whipped cream; 4 g fine salt; 10 g cloves; 20 g cardamon; 10 g allspice; 360 g egg whites; 210 g salted butter; 720 g Ocoa™ 70% dark chocolate couverture; 300 g 35% fat whipping cream; 300 g Ocoa™ 70% dark chocolate couverture; 26 g gelatine leaves; 550 g sugar; Sufficient quantity of semicandied apricot quarters; 200 g sweetened condensed milk; 140 g egg yolks; 350 g Ocoa™ 70% dark chocolate couverture; 12 g spice mix; 170 g butter; 100 g sugar; 70 g inverted sugar; 350 g 44 DE glucose syrup; 180 g pasteurised egg yolks; 1 vanilla bean; 250 g sugar

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