Yield = 1 portion
Ingredients
Lemon Almond Bunt
5.9 oz California Almond Paste
6.3 oz Whole eggs
3.5 oz Philadelphia cream cheese, softened
3.5 oz Limone
Maracaibo Grand Cru Chocolate Ring
26.5 oz Maracaibo Mousse
26.5 oz Milk
26.5 oz Manufacturing cream
32 oz Chocolate Sponge Cake Mix
20 oz Eggs
8 oz Water
Hazelnut Caramel Tart
1/2 oz Carmel Cream
1/4 oz Hazelnut pieces, toasted
1 ea Coupelles H Sweet
Preparation
Lemon Almond Bunt
Whip the California Almond Paste well; fold in the softened cream cheese and Limone. Whip eggs until foamy and fold into cream mixture. Pour mixture into flexipan bundt mold and bake at 177°C/350°F in oven for 7 to 10 minutes. Set aside to cool.
Maracaibo Grand Cru Chocolate Ring
Whip the Chocolate Sponge Cake Mix with eggs and water for 8 to 10 minutes on high speed for maximum volume. Add Cinnamon and or Nutmeg to taste. Layout on sheet pans and bake at 182°C/360°F for 20 to 30 minutes depending on cake thickness. Set aside to cool. Next, mix Maracaibo Mousse with hot milk, cool slightly. Incorporate whipped cream very well and cool. Fill Chocolate Cylinder with mousse and top with sponge cake circle. Freeze until service and coat with ChocoBrillant glaze.
Hazelnut Caramel Tart
Heat Caramel Cream and toasted hazelnuts in pot, pour into Coupelle Shell and bake at 177°C/350°F in oven for 2 to 3 minutes or until caramel bubbles. Set aside.
Setting
Fill Place Lemon Almond Bundt, Maracaibo Mousse Ring and Caramel Hazelnut Tart on plate in triangular pattern.
Decoration
Decorate Lemon Almond Bundt with whipped cream and place half of a blackberry and a sprig of mint on top. Decorate the Maracaibo Mousse Ring with Gold Leaf. Finish plate with Caramel and Raspberry Topping.
Specialty Ingredients
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31353 FELCHLIN-Swiss LIMONE
#31330 FELCHLIN-Swiss MARACAIBO CHOCOLATE MOUSSE
#31344 FELCHLIN-Swiss CHOCOBRILLANT
#31306 FELCHLIN-Swiss CARAMEL CREAM
#31313 FELCHLIN-Swiss RASPBERRY TOPPING
#31314 FELCHLIN-Swiss CARAMEL TOPPING
#40641 Cylinder Marble, Small
#22141 Chocolate Sponge Cake Mix
#20174 Coupelles H Sweet
#90062G Gold Leaf Sheet
