Recipe for Marrone Glace Diamond holiday dessert
Courtesy of Joseph Montinaro, owner of West Finch Bakery and Dolcini By Joseph, www.westfinchbakery.com, www.dolcini.ca, 416-743-2661.
egg yolks 230g
egg whites 250g
corn starch 50g
incorporate at end
melted butter 100g
Fold the two blended mixtures together. Add the sifted powders to the mix slowly, and lastly, add the melted butter. Pour onto parchment paper in baking sheet and bake at 260 C for 12 minutes.
Marrone Glace Mousse
marrone glace chopped 600 g
milk 360 g
gelatine 14 g
whipping cream 35 per cent 1000g
Whip whipping cream to 75 per cent or a loose peak. In a separate bowl, add gelatin into milk, let bloom, then add to whipping cream and add chopped marrone glace.
Pipe mixture into silicone disk moulds only halfway, then spatula from centre of mould to top of sides. Once all moulds have been done, add some sweetened puréed chestnut to centre of mould. Pipe rest of mousse to top of mould and spatula mould to level mousse with mould. Add biscott to top of mould and for best results shock freeze or add to freezer until core temperature is -18 C.
Unmould desserts and spray with mixture of cocoa butter and white chocolate to give velvet impression. To make diamonds use pregel magic sugar into diamond silicone moulds. Decorate plate as desired.