Kirsch Semifreddo

8/11/2019 Kirsch Semifreddo

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Kirsch semifreddo:

150g egg yolks

50g caster sugar

10g skim milk powder

250g pure cream

40g kirsch (32% proof)

40g amarena cherries

Cherry Sorbet:

310g water

150g caster sugar

16g dextrose

20g corn maltodextrine

4g sorbet stabilizer

500g morello cherry puree

Hazelnut paste:

500g hazelnuts, such as Piemonte

60g hazelnut oil
http://tenplay.com.au/channel-ten/masterchef/recipes/black-forest-gelato-cake


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Spiced Chocolate Gelato:

580g milk

165g pure cream (35% fat)

Large pinch of ground cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

Pinch salt

cup (165g) caster sugar

50g skim milk powder

5.5g ice cream stabilizer

60g cocoa

15g hazelnut paste

cocoa mass, finely chopped

Chocolate crackle discs (Makes 3):

60g (55%) dark chocolate pieces

25g hazelnut paste

55g souffletine (puffed rice)

Chocolate dome :

300g (55%) dark chocolate pieces

Red Chocolate Spray:

325g white chocolate

75g vegetable oil


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10g red fat soluble colour

Dark chocolate velvet spray:

325g (55%) dark chocolate

75g vegetable oil

Cocoa velvet spray:

200g cocoa mass

125g cocoa butter

Method*You will need 2 x 18cm silicone dome moulds, 2 x 13.5cm silicone dome moulds, 15cm chef ring,round pastry cutters and a paint gun for the chocolate spray, such as Wagners brand, for this recipe.

Kirsch semifreddo

1. For the kirsch semifreddo, place egg yolks in a large heatproof bowl set over a saucepan ofbarely simmering water.

2. Using a whisk, beat for 5-10 minutes until pale, then add 30g of the sugar, and beat until the

mixture ribbons when beaters are lifted from the bowl. Chill until the sabayon mixture reaches 20C.3. Combine remaining 20g of the sugar and skim milk powder in a bowl.

4. Using an electric mixer, whip cream on high speed, gradually adding sugar and skim milk

powder mixture, whipping to soft peaks, then add kirsch and whip to stiff peaks.5. Gently fold kirsch cream into chilled sabayon until just combined, taking care not to knock outtoo much air out of the cream.

6. Pour semifreddo mixture into a 13.5cm silicone mould, 5mm below the rim. Freeze until starting

to harden.7. Remove mould from freezer, then gently push cherries into surface. Level out the mixture with a

palette knife, if necessary.8. Freeze until rock solid.

Cherry Sorbet

9. For the cherry sorbet, place water in thermomix and heat to 60C on medium speed.

Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water.Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.10. Place dry ingredients in a bowl and mix well to combine. Slowly add dry mixture powder to

the water and increase speed to high to bring mixture up to 60C. Add cherry puree and continue toblend for a further 1 minute.

11. Transfer sorbet mixture to a shallow tray, then place in freezer to chill it down to 2C. Whiskmixture occasionally to ensure it does not freeze, and to avoid any ice crystals from forming in the

sorbet.12. Transfer mixture to an ice cream machine and churn according to manufacturers instructions.

Once the sorbet has churned or reached -5C, transfer mixture to 13.5cm silicone mould, 1cm belowthe rim.

13. Freeze until rock solid.

Hazelnut paste


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14. For the hazelnut paste, blend ingredients in a blender for at least 2 minutes to a fine paste.

Strain through a fine sieve. Transfer to a container and set aside until needed.

Spiced Chocolate Gelato

15. Place milk and cream in thermomix and set temperature to 90C on medium speed.Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water.Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.

16. Meanwhile, combine cinnamon, cloves, nutmeg and salt in a bowl.17. Place spice blend with remaining dry ingredients in a bowl and mix well to combine. Once the

milk mixture has reached 40C, slowly add dry mixture to bowl and blend until combined.

18. Once the gelato mixture reaches 90C, slowly add hazelnut paste and cocoa mass and mix for afurther minute.

19. Transfer gelato mixture to a shallow tray, then place in blast freezer to chill it down to 2C.Whisk mixture occasionally to ensure it does not freeze, and to avoid any ice crystals from formingin the gelato.

20. Once the semifreddo is almost frozen solid, pour gelato mixture into an ice cream machine and

churn according to manufacturers instructions.21. Once the gelato has churned or reached -5C, transfer mixture to an 18cm mould, filling 2/3 ofthe way, and working it up the sides to ensure there are no air pockets on the wall of the mould.22. Release frozen solid semifreddo from mould then place into the chocolate gelato. It should be

about 1cm from the top of the mould.23. Release chocolate crackle disc from ring and place into 1cm gap on top of gelato and

semifreddo. Spread over excess gelato ensuring it is level. Cover surface with go-between, then

place a baking sheet on top to weigh down the chocolate crackle and semifreddo, ensuring the domeremains level.24. Freeze until rock solid.

*Please note: if the chocolate gelato has finished churning before the semifreddo is frozen solid, start

step 21 and leave gelato in mould in freezer until semifreddo is ready, taking care not to over-freezethe gelato as it needs to be malleable.

Chocolate crackle discs (Makes 3)

25. For the chocolate crackle discs, melt chocolate and hazelnut paste in a heatproof bowl set over

a saucepan of barely simmering water to about 50C, stirring occasionally to combine. Addsouffletine, folding to coat evenly in the chocolate mixture.26. Place 15cm ring onto tray lined with baking paper and fill with chocolate-coated souffletine.

Press down mixture with the back of a spoon to form a disc. Refrigerate until needed.

Chocolate dome

27. To temper the chocolate, place chocolate into thermomix and set temperature to 50C on

medium speed. Using a digital thermometer, bring chocolate up to 45C, occasionally scraping downchocolate from the sides of the jug. Transfer melted chocolate to a bowl. Stir constantly until

chocolate cools down to 27C, then return chocolate to thermomix jug. Set temperature to 37C on

medium speed. Using a digital thermometer, bring chocolate up to 31C. Alternatively, placechocolate in a heatproof bowl set over a saucepan of barely simmering water. Using a digitalthermometer and hand whisk, bring mixture up to temperature, stirring regularly.

28. Once the chocolate reaches 31C, pour chocolate into a large 18cm dome mould, ensuring tocontinuously roll the chocolate around to evenly and completely coat the mould with a thin layer of

chocolate. Place mould on bench for 1 minute, then repeat rolling process, ensuring you bring anyexcess chocolate right up to the rim.

29. Place the mould face down into a bowl, so that any excess chocolate runs out into the bowl.Refrigerate mould sitting upside-down, on top of the bowl for 1-2 minutes.30. Clean the rim of the chocolate dome while it is still malleable with a palette knife. This will


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ensure a clean and level rim when the dome is released from the mould. Refrigerate for a further 15

minutes or until completely hardened.

31. Gently pull the mould away from the rim of the chocolate dome, then place the open-sidefacing down. Gently place one hand on top of the hemisphere and slowly pull one corner of the

mould up to release chocolate dome. Please note, the dome is very fragile and can crack easily.32. Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to

avoid burning yourself. Use 2 different sizes, large and small to cut out 4 randomly placed holesfrom the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc fallsin leaving a perfect hole.

33. Refrigerate until needed.

Red Chocolate Spray

34. For the red chocolate spray, place all ingredients in a thermomix set to 50C on high speed.

Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water.Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.

35. Fill spray gun canister with the red chocolate mixture. Test spray on a piece of paper, ensuringthere is a uniform flow of spray.

36. Place a small flat-based bowl, upside-down onto a cake stand. Release frozen solid cherrysorbet from mould, flat-side down, and place on top of the bowl. Spray sorbet with the red chocolatespray from a distance of 50cm away, using a constant left to right motion, taking care not to spray

the surface more than twice. Rotate the stand as you spray. As soon as the spray hits the sorbet it

should form a velvet finish.37. Place the cherry sorbet dome in the freezer.

*Please note: keep spray mixture warm by keeping the canister in a bain marie. If the nozzle of the

spray gun clogs up with hardened chocolate, transfer gun contents to a bowl and flush out gun with

warm vegetable oil until the mist runs clear, then return spray mixture to canister.

Dark chocolate velvet spray

38. For the dark chocolate velvet spray, place all ingredients in a thermomix set to 50C on highspeed. Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering

water. Using a digital thermometer and hand whisk, bring mixture up to temperature, whiskingconstantly.39. Fill spray gun canister with the dark chocolate mixture. Test spray on a piece of paper,

ensuring there is a uniform flow of spray.40. Release chocolate gelato from mould and place the top of the dome upside down on a stainless

steel bench to slightly melt the gelato. Create a flat spot and place on a cake board. The slightly

melted flat spot will stick the chocolate gelato dome onto the cake board. Spray gelato and cakeboard with the dark chocolate spray from a distance of 50cm away, using a left to right motion,taking care not to spray the surface more than twice. Rotate the stand as you spray. As soon as thespray hits the gelato it should form a velvet finish.

41. Place the dark chocolate gelato in the freezer.


spray gun clogs up with hardened chocolate, transfer gun contents to a bowl and flush out gun withwarm vegetable oil until the mist runs clear, then return spray mixture to canister.

Cocoa velvet spray

42. For the cocoa velvet spray, place all ingredients in a thermomix set to 50C on high speed.Alternatively, place mixture in a heatproof bowl set over a saucepan of barely simmering water.

Using a digital thermometer and hand whisk, bring mixture up to temperature, whisking constantly.43. Fill spray gun canister with the cocoa mixture. Test spray on a piece of paper, ensuring there is

a uniform flow of spray.44. Place chocolate dome shell onto a tray or board and spray with cocoa spray from a distance of


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50cm away, using a left to right motion, taking care not to spray the surface more than twice. Rotate

the tray as you spray.


spray gun clogs up with hardened chocolate, transfer gun contents to a bowl and flush out gun withwarm vegetable oil until the mist runs clear, then return spray mixture to canister.

Assembly

45. To assemble, place the chocolate gelato dome on the cake board onto a bench, then carefully

place the cherry sorbet dome on top, and in the centre of the chocolate gelato dome. Place thechocolate shell over the cherry sorbet dome so that it joins the chocolate gelato dome to form asphere. The dome of the cherry sorbet should be visible through the holes of the chocolate shell.Place the finished cake in freezer until needed.

46. Remove cake from freezer 20 minutes before serving.

IngredientsMandarin Jaffa Ganache:

1 gold gelatine leaf

500g milk chocolate buttons

300g thickened cream

100g boiron mandarin concentrate


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Spray oil, to grease

Musk-Mallow:

4 gold gelatine leaves

250g musk sticks

500g water

100g caster sugar

60g invert sugar


Mint Paste:

300g spearmint leaf lollies

100g water

Spearmint Leaves Buttercream:

250g milk

150g mint paste

200g egg yolk

870g butter, softened

80g egg whites

120g caster sugar

Powdered green food colouring

1 teaspoon food-grade natural eucalyptus flavouring oil


Freckles Crunch:


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240g milk chocolate buttons

300g hazelnut paste


125g paillet feuilletine

100g hundreds and thousands

50g popping candy

3g Murray River pink salt

75g vegetable oil

Banana Syrup:

150g banana lollies

250g water

Almond Joconde :

Spray oil, for greasing

250g almond meal

200g pure icing sugar

75g plain flour

340g eggs

200g egg whites

50g caster sugar

120g milk chocolate

Redskins Glaze:12 gold gelatine leaves


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430g milk

200g redskins

230g glucose

1.1kg valrhona opalys (white chocolate

Red sugar spirals :

150g isomalt crystals

teaspoon powdered red food colouring

MethodMandarin Jaffa Ganache

1. For the mandarin jaffa ganache, place gelatine in a bowl of iced water and set aside for 5

minutes or until soft. Drain and squeeze out any excess water.2. Meanwhile, place chocolate in a large heatproof bowl set over a saucepan of barely simmering

water.

3. Place cream into a saucepan and bring to the boil. Add softened gelatine and stir to dissolve. Pour

cream mixture into chocolate in three stages, stirring gently to combine, then fold in mandarinconcentrate until well combined.

4. Lightly grease 1 silicone mat with spray oil, line with go-between and lightly grease go betweenwith spray oil. Pourmixture into mat and evenly spread with palette knife. Place in freezer until

firm and ready to assemble cake.

Musk-Mallow

1. For the musk-mallow, place gelatine in a bowl of iced water and set aside for 5 minutes untilsoft. Drain and squeeze out any excess water.

2. Place musk sticks, water and sugar in a saucepan and bring to the boil. Cook for 15-20 minutes,

stirring occasionally until mixture reaches 103C, when using a sugar thermometer.3. Meanwhile, heat invert sugar in a small saucepan over low heat until warm.Add softened

gelatine, stirring until dissolved. Transfer mixture to the bowl of an electric mixer fitted with awhisk attachment.

4. When musk mixture has reached 103C, carefully pourmixtureinto bowl with gelatine mixture.Set electric mixer to high speed and whip for about 15-20 minutes until very pale, light and very

fluffy.5. Meanwhile, grease and line 1 silicone mat with go-between, then lightly grease with oil. Pour

mixture into mat and smooth over surface with a long ruler or palette knife until an even layer.Refrigerate until set and ready to assemble cake.

Mint Paste

1. For the mint paste, place spearmint lollies and water in a saucepan over medium-high heat. Bringto the boil and cook to a thick syrup and spearmint leaves have dissolved by half.

2. Transfer mixture to a thermomix or blender and puree to a smooth paste. You will need 150g forthe buttercream.


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Spearmint Leaves Buttercream

1. For the spearmint buttercream, heat milk in a small saucepan until just below boiling point.

2. Meanwhile, using an electric mixer fitted with a whisk attachment, whisk mint paste and eggyolks until thickened. Gradually add hot milk, whisking to combine.

3. Pour mixture into a clean saucepan set over low heat. Cook, stirring regularly until the mixture

coats the back of a wooden spoon and has reached 85C.4. Strain through a fine sieve into a clean bowl of an electric mixer fitted with whisk attachment, and

whisk until cool. When cool, gradually add softened butter, whisking on high speed until well

combined.

5. In a clean dry bowl, beat egg whites until frothy, add sugar and beat to soft peaks. Gently fold eggwhite mixture into butter mixture.

6. Combine food colouring powder with a few drops of water and stir to combine.7. Mix in eucalyptus oil and food colouring as desired.8. Grease and line 2 silicone mats with go-between, then lightly grease with oil. Evenly divide

mixture between mats and evenly spread and smooth over surface with a long ruler or paletteknife. Place in freezer for at least 10 minutes until firm and ready to assemble cake.

Freckles Crunch

1. For the freckles crunch, place chocolate and hazelnut paste in a large heatproof bowl set over asaucepan of barely simmering water, stirring occasionally until melted and combined.

2. Grease and line a silicone mat with go-between, then lightly grease with oil.3. Fold feuilletine, hundreds and thousands, popping candy and pink salt into the milk chocolate

mixture until well combined.

4. Add oil and mix until well combined, then spread evenly into silicone mat. Place onto a large trayor wire rack, then using the palm of your hand, tap base of silicone mat to even out and smooth

over surface of freckles mixture. Place in freezer until firm.

Banana Syrup

1. For the banana syrup, place banana lollies and water in a saucepan over mediumheat. Bring to a

simmer, whisking until lollies have dissolved. Set aside to cool completely.Almond Joconde

1. For the joconde, preheat oven to 220C, and grease and line 2 silicone mats with baking paper,then lightly grease with oil.

2. Process almond meal, icing sugar and flour in a food processor until very finely ground, thentransfer mixture to a bowl of an electric mixer fitted with a paddle attachment. Add eggs and beat

until pale, thick and fluffy.

3. In a clean dry bowl, beat egg whites until frothy, add sugar and beat to soft peaks. Gradually foldegg white mixture into almond mixture until well combined.

4. Take two oven racks and place prepared silicone mat onto each. Evenly divide mixture betweenthe 2 mats and smooth over surface with a long ruler or palette knife. Place racks in the oven and

bake for 8 minutes or until evenly light golden. Remove from oven and set aside to cool slightly.5. Meanwhile, melt chocolate in a bowl set over a saucepan of barely simmering water.6. Using a palette knife, cover surface of one joconde layer with melted chocolate and place into

freezer to set.7. Remove remaining joconde layer from silicone mat and allow to cool completely.

Assembly

1. To assemble, place a large piece of baking paper onto a chopping board.2. Remove buttercream layers from freezer and set aside on bench until needed.

3. Invert chocolate joconde layer onto baking paper with chocolate on the bottom. Remove baking

paper and brush a generous amount of banana syrup onto the joconde.4. Using a blowtorch, gently heat surface of frozen freckles crunch and place heated side down

onto banana syrup layer.5. Gently heat surface of freckles crunch and carefully place a buttercream layer on top.


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6. Gently heat surface of buttercream and place ganache layer on top.

7. Gently heat surface of ganache, then top with remaining layer of joconde. Brush a generous

amount of banana syrup onto joconde.8. Layer musk-mallow layer onto joconde.

9. Gently heat surface of remaining layer of buttercream, invert and place heated side down ontomusk-mallow.

10. Set cake aside to soften slightly to be able to cut through it more easily. Cut cake to desired shapeor leave whole. Return cake to freezer until very solid. Make glaze.

Redskins Glaze

1. For the redskins glaze, place gelatine in a bowl of iced water and set asidefor 5 minutes until soft. Drain and squeeze out any excess water.

2. Meanwhile, using a Thermomix, boil and blend milk, redskins and glucose until mixture reaches

90C. Alternatively, heat mixture in a saucepan over medium heat and use a stick blender to blend

as the mixture heats and reaches 90C, which should take about 10-15 minutes until smooth andthe redskins have completely dissolved.

3. Meanwhile place chocolate in a large bowl.

4. Add softened gelatine to redskin mixture, stirring until dissolved, then pour over white chocolate,stirring until melted and well combined.

5. When ready to glaze cake, use a digital thermometer and heat mixture to 42C. Place cake onto awire rack set over a baking tray. Pour glaze over cake to cover and return to freezer. Once glaze

has set, repeat process with remaining glaze to cover. Meanwhile make red sugar spirals.

Red sugar spirals

1. For the sugar spirals, place isomalt in a small saucepan over medium heat and bring to 180C.Add food colouring and 1 teaspoon of water. Stir to combine then pour onto a silicone mat.

2. Using cotton gloves and food handling gloves as a second layer, carefully start kneading themixture, working mixture into the centre until hot and malleable. If stiffens and cools too much,

place in microwave for no longer than 5 seconds for the mixture to become pliable.

3. Start to wrap sugar around a rolling pin or desired round instrument to make spirals. Very gentlyremove spirals and decorate cake.

Notes: *You will need seven 33cm square x 1cm deep silicone moulds to make this recipe.


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88g caster sugar

38g glucose

1g sea salt

225g neutral glaze

38g Dutch cocoa powder (22-24%)

1g black oil-based food colouring (optional)

Chocolate pain de gene :

270g almond paste

45g caster sugar

150g eggs

30g egg yolks

1g salt

35g Dutch cocoa powder (22-24%), sifted

1/8 teaspoon baking powder, sifted

55g clarified butter, warm

Walnut black sesame florentine:

60g caster sugar

3g NH pectin

20g unsalted butter

35g thickened cream

20g honey


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20g liquid glucose

35g white sesame seeds

30g black sesame seeds

35g walnuts, roasted, chopped

15g callebaut mycryo cocoa butter

Crispy rice base:

15g roasted skinless hazelnuts, roughly chopped

10g dark crispearls

30g callebaut paillete feuilletine

50g callebaut milk gianduja

12g callebaut Ecuador dark couverture (70%)

Chocolate spheres (optional):

3 tempered domes, various sizes

Reserved white chocolate cremeux

To assemble:

Oil spray, to grease

2 each 10 x 20cm acetate sheets, folded in half

To serve:

Chocolate glaze

Cardboard base

Pink hearts, to garnish (optional)


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MethodNote: You will need to start the recipe a day ahead.

White chocolate cremeux

1. For the white chocolate cremeux, soak gelatine leaves in a bowl of cold water for about 5minutes or until softened. Drain, squeezing out any excess water.2. Place white chocolate and cocoa butter in a bowl.

3. Meanwhile, place cream, vanilla beans and seeds in a medium saucepan, and bring to the boil

over medium heat. Whisk egg yolks and sugar in a bowl to combine. Slowly pour cream mixtureinto yolk mixture, whisking continuously. Transfer mixture to a clean saucepan and bring to 80C,

stirring constantly to make an anglaise. Remove from heat. Immediately add softened gelatine andstir until dissolved.4. Strain anglaise through a fine sieve into bowl with white chocolate and cocoa butter, whisking

until melted and well combined, then transfer to a disposable piping bag.5. Place a 36-hole x 2.5cm half-sphere flexipan sheet on a flat tray. Cut 2mm from the tip of the

piping bag and fill holes with cremeux. Place in freezer for at least 4 hours until frozen solid.

6. Cool remaining chocolate cremeux to 30C, then fill chocolate domes, if using.7. Once half spheres are frozen, working quickly in batches, press two halves together to create 18

full spheres, gently rubbing together on the sides. Return to freezer until needed.

*You will have some remaining cremeux that can be stored in an airtight container in the fridge for

up to 4 days. It can be served with desserts or used in cakes.

Roasted milk chocolate mousse

8. For the roasted milk chocolate mousse, preheat oven to 125C.9. Place arriba milk couverture, milk powder, vanilla bean and seeds in a bowl and toss to combineto avoid milk powder from clumping. Transfer to a silicone mat and bake for 1 hour. Remove from

oven every 20 minutes to stir, and to ensure the mixture roasts evenly. Spread out before returning tooven. You can refrigerate mixture overnight.10. Meanwhile, make glaze.

11. Make chocolate pain de gene.12. Make walnut black sesame florentine.

13. Make crispy rice base.14. Make chocolate spheres, if using.15. To finish mousse, soak gelatine leaves in a heatproof bowl of cold water for 5 minutes or until

softened. Drain, squeezing out any excess water.

16. Place sugar and water in a small saucepan set over medium heat, and bring to 121C, takingcare not to allow the temperature to increase any further.

17. Meanwhile, using an electric mixer, continually whisk egg yolks until thick, pale and the sugar

syrup is added. Gradually whisk hot sugar syrup into egg yolks. Continue to whisk until mixturereaches room temperature to create a pt bombe.

18. Meanwhile, bring milk to the boil in a small saucepan.19. Remove and discard vanilla beans from roasted chocolate, then transfer mixture to a food

processor. With the motor running, gradually add heated milk, then strain through a fine sieve into aheatproof bowl. Set roasted chocolate ganache aside.

20. Pour cream into the bowl of an electric mixer, whip until slightly thickened. Set aside in the

fridge until needed.21. Return softened gelatine to bowl and heat in the microwave in 10 seconds increments to melt.Note carefully, do not heat the gelatine above 80C because it will lose its setting ability. It will heat

very quickly in the microwave.22. Fold a small amount of the pt bombe into heated gelatine to combine. Using a spatula, fold

gelatine mixture into bowl with remaining pt bombe to combine.23. If necessary, gently reheat roasted chocolate ganache in 20-second increments in a microwave.

Bring mixture to 34C, then fold in one-fifth of the whipped cream to loosen. Using a spatula, gently


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fold ganache into the pt bombe until combined, then fold through the remaining cream.

24. Spoon into a disposable piping bag fitted with a 1cm round nozzle and set aside on the bench

until needed.

Chocolate mirror glaze

25. Soak gelatine leaves in a bowl of cold water for about 5 minutes or until softened. Drain,squeezing out any excess water.26. Meanwhile, place 7g of the water, sugar, glucose and salt into a saucepan and bring to a

simmer over low heat, whisking constantly. Whisk in neutral glaze, maintaining the mixture at a

simmer.27. Combine remaining 81g of water and cocoa powder in a bowl, then pour into pan with syrup,whisking to combine. Sift black food colouring into pan, and simmer for a further 5 minutes,whisking continuously. Remove from heat, add softened gelatine, and emulsify mixture using a stick

blender, keeping the blade at the base of the bowl to avoid incorporating any air. Strain through a

fine sieve into a shallow tray, then place plastic wrap directly onto the surface of the glaze to avoid askin forming. Refrigerate until needed.

Chocolate pain de gene

28. Preheat oven to 170C.29. Place almond paste and sugar in the bowl of an electric mixer fitted with a paddle attachment,

and beat well on low speed to combine.30. With the motor running, slowly add eggs and yolks, followed by the salt, regularly scraping

down the sides. Please note, if the eggs and yolks are added too quickly, lumps will develop andcannot be removed.

31. Using a spatula, gently fold in cocoa and baking powder by hand until just combined. Add a

small amount of the almond paste mixture to a bowl with clarified butter and mix until wellcombined, then fold into remaining almond paste mixture to combine.

32. Spread mixture evenly into a 25cm-wide x 35cm-long x 1cm-deep flexipat, and bake for 12-15minutes until cooked. Place in freezer to cool completely. Cut into 4 x 8cm squares, then set aside on

the bench until needed. You can use an 8cm square mould to do this.

Walnut black sesame florentine

33. Preheat oven to 170C.34. Combine sugar and pectin in a saucepan. Add butter, cream, honey and glucose, and stir to

combine. Place over medium-high heat and cook for about 5 minutes or until golden.35. Add sesame seeds and walnuts and stir to combine.

36. Roll mixture between two sheets of baking paper to 2-3mm thick. Transfer to a baking sheet

and bake for 12-15 minutes or until golden. Sprinkle with mycryo as soon as it is removed from theoven. Working quickly, using an 8cm square-mould as a guide, cut florentine into 8cm squares.

Crispy rice base

37. Place roasted hazelnuts in a bowl along with crispearls and paillete feuilletine, and stir to

combine.38. Place gianduja and couverture in a heatproof bowl and heat in a microwave in 20-second

increments to 36C, then pour into bowl with hazelnut mixture and mix well to combine.39. Spread a 3mm layer onto one 8cm pain de gene square.

Chocolate spheres (optional)

40. Fill each chocolate dome with white chocolate cremeux and level off the base. Place in freezeruntil needed.

To assemble


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41. Spray and line a 10cm cube mould with acetate sheets. Each strip is used to line two sides of

the cube. Place cube onto a silicone mat set on a tray for assembly.42. Place a square of pain de gene, topped with crispy rice layer into the base of the cube. Cover

with a layer of milk chocolate mousse to a maximum of 1cm-thick, piping an extra 1cm layer aroundthe edges to spread up the sides of the mould, using a palette knife.

43. Using tweezers, place 9 white cremeux spheres into the mousse in a 3 x 3 pattern. Pipe inanother layer of mousse, surrounding and covering the spheres with a 1cm-thick layer above thespheres.

44. Using a bamboo skewer, gently insert into a black sesame florentine square, then carefully

place into mould. Cover with another layer of mousse at 8mm-thick.45. Carefully insert a pain de gene layer and cover with 8mm of mousse, filling the gaps betweenthe mould and the pain de gene, and spreading the mousse slightly up the sides. Layer withremaining 9 spheres, then add another layer of mousse, covering the spheres with a 1cm-thick layer.

46. Insert a second piece of florentine into mould.

47. Cover with a final layer of mousse to fill mould and place in freezer to firm up slightly.48. Remove from freezer. Using a palette knife, level off the top of the mousse, adding an

additional thin layer of mousse. Place chocolate filled spheres on top, if using, gently pushing into

soft layer of mousse. Return to freezer for at least 6 hours, preferably overnight until frozen solid.

To serve

49. Gently reheat glaze in the microwave in 20-second increments to bring it up to a pouring

consistency of 25C in temperature.50. Place an 8cm square mould onto a fleximat. Place frozen cake onto cardboard, then place on

top of 8cm square mould. Release 10cm square mould from cake by pulling downwards, gentlyheating with a blowtorch, if necessary. Glaze frozen cake with chocolate glaze. Carefully transfer toa serving plate.

51. Garnish with red hearts.52. Louros needs to be at room temperature for about 20 minutes before slicing.


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Kirsch Semifreddo

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