Gastronomixs

Blood orange crémeux with vanilla, and coffee kombucha centre

A particularly delicious preparation of blood orange. This preparation is four recipes in one, which means that you don't need to perform as many actions during service. The four independent recipes are not exactly proportional to each other, so you may have too much chocolate sponge cake or gel compared to crémeux. But anything that you have left over you can use for the next preparation.

Makes approximately 160.

Blood orange crémeux with vanilla, and coffee kombucha centre

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

700

g

blood orange coulis

100

g

calamansi coulis

125

ml

Cointreau

100

g

sugar

500

ml

water

3

g

Citras

18

g

agar-agar

100

ml

dark rum

200

g

sugar

200

ml

water

30

g

glucose

200

g

coffee kombucha

1

 

vanilla pod

210

g

butter

210

g

icing sugar

275

g

almond flour

45

g

cocoa powder

7

 

eggs

215

g

egg yolks

160

g

sugar

635

g

whipping cream

350

g

blood orange coulis

50

g

calamansi coulis

50

g

lime coulis

18

g

gelatin sheets, soaked in cold water

Preparation method

  • Bring the blood orange coulis, calamansi coulis, Cointreau, sugar, and water to the boil.
  • Add the Citras and agar-agar in one go while stirring with a whisk.
  • Cook for another three minutes while continuing to stir well.
  • Pour the mixture into a stainless-steel gastronorm container, size 1/1 GN, and place in the refrigerator.
  • Leave to set for twelve hours.
  • Blend the mixture in a food processor or thermo blender until smooth.
  • Set aside in a piping bag or squeeze bottle until needed.
  • Reduce the dark rum, sugar, water, glucose, and coffee kombucha to 320ml.
  • Slice open the vanilla pod and use a kitchen torch to char the pod until its starts to smoke.
  • Add the smoking vanilla pod to the syrup.
  • Gently reduce the syrup for about 30 minutes to 300ml.
  • Store the syrup in the refrigerator.
  • Beat together the butter and icing sugar in a planetary mixer fitted with a butterfly whisk.
  • Now mix in the almond flour, cocoa powder, and the eggs until smooth.
  • Pour into a stainless-steel gastronorm tray, size ½ GN, or a similar baking tin, each lined with baking paper.
  • Bake in the oven for 35 to 40 minutes at 180°C.
  • Leave to cool on the workbench.
  • Portion into the desired shape and freeze.
  • Cut the sponge cake into thin slices on a food slicer and cut out circles with a cutter that is at least 2mm smaller than the mould you are going to use.
  • Place the cake circles on a tray lined with cling film and generously moisten the cake with the charred vanilla and coffee kombucha syrup.
  • Pipe plenty of the blood orange gel on top of the chocolate sponge cake circles and freeze,
  • Beat together the egg yolks and sugar in a planetary mixer.
  • Warm up the whipping cream, blood orange coulis, calamansi coulis, and lime coulis.
  • Dissolve the soaked gelatin in the warm whipping cream mixture.
  • Add the cream mixture to the egg-yolk mixture and mix quickly but thoroughly to create a beautiful crémeux.
  • Pour the crémeux into a mould until halfway full and press down the prepared chocolate sponge cake with gel on top.
  • Finish with the blood orange crémeux.
  • Tap the tray on the workbench to pop any remaining air bubbles and level off neatly.
  • Freeze the mould, preferably in a blast chiller.
  • Unmould the crémeux and keep in the freezer.
  • Before use, take the crémeux from the freezer and allow to defrost.

Serving suggestions

  • Delicious in a dish with blood orange, white chocolate, and strawberry.
  • Fantastic combined with coffee, chocolate, and anise.
  • In a composition with components of almonds, peach, and vanilla.

Previous page