VALENTINE’S DAY DESSERT

Servings: 6

Ingredients

For the soft chocolate mousse

55g water

150g sugar

40g glucose

200g eggs

60g egg yolk

½ zested lime

700g heavy cream

1 teaspoon vanilla

380g melted dark chocolate

40g grand Marnier

For the oats crumble

100g butter

80g pastry flour

50g eggs

70g sugar

20g honey

70g oat flakes

1 teaspoon vanilla

For the crème

250g whipping cream

80g mascarpone

65g egg

75g powdered sugar

25g espresso

15g Marsala Wine

7.5g gelatin sheets

For the heart-shaped jellybean

250g framboise purée

60g powdered sugar

7.5g gelatin sheets

2g powdered vanilla

For the chocolate praline

150g dark chocolate

60g Valhrona praline

Method

For the soft chocolate mousse

1. In a small pot, pour water, sugar and glucose. Boil to 120 degrees until they get a caramelized form.
2. Beat the eggs and the egg yolk. When the syrup reach 120 degrees, keep the heat low and add it in the egg mixture. Mix very well until the mixture get a “cloudy” shape.
3. Remove from the mixer. Now add the orange, vanilla and chocolate. Mix with slow and circular movements, using a maryse spatula.
4. Pour the mixture in whipping cream and keep mixing slow.
5. Last but not least, add the grand Marnier.
6. Freeze the final mixture for about 3 hours.

For the oats crumble

1. In a mixer pot, add the butter, pastry flour, eggs, sugar, honey, oat flakes and vanilla. Beat them to incorporate in medium level.
2. Freeze the mixture for 30 minutes.
3. In a pan, smash up the mixture and bake to 180 degrees for 10-12 minutes.

For the crème

1. Beat the mascarpone and add the heavy cream. Mix very well.
2. Then mix the eggs with zabaglione and powdered sugar. Place the gelatin sheets in water until they get a soft effect.
3. Heat the mixture in Marsala. Add the soft gelatins to melt.
4. Using a maryse spatula, pour the gelatins in the egg mixture.
5. Now, incorporate with the whipping cream.
6. Preserve in fridge for 4 hours.

For the heart shaped jellybean

1. In a pot, heat to 60 degrees the purée.
2. Remove from the heating surface, pour the gelatins and vanilla. Mix well.
3. In a baking tray, pour the mixture and freeze for about 3 hours.
4. Form a heart shaped jelly.

How to serve

1. In a baking frame, put the oats crumble. Then, pour halfway up with the chocolate mousse and finish with the crème.
2. Store in the freezer for 4 hours.
3. Use a parchment paper 10×10 and pour the chocolate. Spread it in a fine layer. When the chocolate have got its form, place the final dessert over it.
4. Place in the fridge for 10 minutes.
5. Remove the parchment paper…and Voilà!

Your sweet pleasure is ready!