Published on : 01/11/2019

Croisieurope Recipe : Tanzanian amber with caramel and roasted peanuts

 

 

DESSERT FOR 6 PEOPLE PREPARATION TIME 2 HOURS


INGREDIENTS


TANZANIAN CHOCOLATE MOUSSE :

  • 25 cl milk
  • 25 cl cream
  • 25 cl cream
  • 50g caster sugar
  • 100g egg yolks
  • 550g chocolate pistole n'Tanzanie" from Barry
  • 400ml fluid cream


 

CARAMEL CREAM :

  • 50g egg yolks
  • 30g salted butter caramel powder
  • 200 ml fluid cream
  • 4g gelatin leaves

 

VANILLA BAVAROISE:

  • 100ml milk
  • 100 ml cream
  • 25g caster sugar
  • 50g egg yolks
  • 1 vanilla pod
  • 2 gelatine leaves
  • 150 ml fluid cream

 

TANZANIAN CHOCOLATE MOUSSE

Make a basic English, pour over the cover, mix, let cool to 30 °C, add the whipped cream and serve immediately.

 

 

CREAMY CARAMEL

Blanch the egg yolks with the caramel powder. Add the warm cream. Poach everything at 85 °C, add the gelatine, put it in a strainer, then pour into impressions (small circle on 0.5 cm high). Keep it in extreme cold.

 

VANILLA BAVARIANOISE

Make a custard, glue with the gelatin sheet. Once the cream has cooled, add the whipped cream and pour into the impressions. Secure in extreme cold.

CROSSING

Melt the chocolate. Add the peanut praline. Mix everything together while incorporating the Feuillantine. Spread on a silpat (baking cloth). Sprinkle with crushed peanuts and let it set in the cold. Cut discs 3 cm in diameter and set aside in a cool place.

 

 

MILK CHOCOLATE ICING

Melt the butter with the chocolate and paint the butter.

desserts.

CUSTARD WITH ROASTED PEANUTS

Make a basic custard. Once it is cold, mix it with the roasted peanuts.

ASSEMBLY

Place in a circle (diameter 6.5 cm) on film paper, liner with Rhodoid paper. Place a sponge disc on top. Soak with vanilla syrup.

Pour a layer of Tanzania chocolate mousse. Place a creamy caramel, then the bavarian vanilla and the crispy disc. Cover with chocolate mousse. Smooth. With a pocket and a socket, draw a comma on top. Put in the extreme cold.

Unmould, remove the Rhodoid sheet and paint with chocolate velvet.

 

 

 

"The recipe seems more complicated than it really is and everything will happen at

marvel if you follow the preparation and assembly instructions step by step. Among the many foreign guests, we have, in addition to Germans, many Belgians, English, Swiss and Spanish people, and everyone is crazy about this dessert. »


Tanzanian amber, a recipe inspired by our cruises in Southern Africa 

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