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Recipe for Marrone Glace Diamond holiday dessert

November 03, 2008
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.

Biscottdolcini_recipe_2
beat
egg yolks    230g
sugar        230g

beat
egg whites    250g
sugar        50

sift together
cocoa        50g
flour        50g
corn starch    50g

incorporate at end
melted butter    100g

Method
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

Method
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.

More in this category:  |  Elegant ├ęclairs »

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