PORT ROYAL

Entremets

Made with: Blond® Orelys® 35%

Steps: 6

An original recipe by Lincoln Carson, Valrhona Guest Chef.

Recipe steps

sponge cake with spices

  • 340geggs
  • 350gsugar
  • 2gsalt
  • 200gall-purpose flour
  • 175gcake flour
  • 12gbaking powder
  • 200gmilk (warm)
  • 125gbutter (melted)
  • 225gglucose syrup
  • 1.5gmace
  • 1.5gblack cardamom
  • 1.5gnutmeg
  1. In a stand mixer fitted with the whisk attachment, bring the eggs, sugar and salt to full volume.
  2. Add the warmed glucose syrup.
  3. Slowly add melted butter in a steady stream while continuing to whip on medium low speed.
  4. Add the remaining sifted dry ingredients while continuing to whip.
  5. Add the warm milk in a steady stream while continuing to mix.
  6. Gently fill 3 silpat-lined half sheet pans with 500g batter and bake at 325°F (163°C) on low fan speed.
  7. When lightly golden and the cake springs back to the touch, remove from the oven to cool.

falernum syrup

  • 120gvelvet falurnum liquor
  • 80gwater
  1. Combine Falurnum and water and mix well to incorporate.

light orelys mousse

  1. Soak the gelatin in 65g of cold water.
  2. Melt the ORELYS 35% Chocolate completely to a temperature of 113°F (45°C).
  3. Bring the milk to a scald and add the bloomed gelatin, mixing thoroughly.
  4. Add 25% of the milk to the chocolate in a slow stream, emulsifying the entire time until a ganache has been formed.
  5. Whip the cream gently to full volume (very soft peaks) and fold into the ganache mixture once the ganache has cooled to below 90°F (32°C).
  6. Pour the mousse into respective layers or use in molds immediately and set in the freezer.

orelys glaze

  1. Bloom the gelatin in 22g of cold water.
  2. Melt ORELYS 35% Chocolate to (108°F) 42°C.
  3. Bring the cream, glucose and salt to a scald and add bloomed gelatin.
  4. Emulsify the hot liquid into the melted ORELYS 35% Chocolate slowly, using a spatula.
  5. Use the glaze once it has cooled to below 104°F (40°C).

lime sherbert

  • 435gmilk
  • 80gcream
  • 59gnon fat dry milk
  • 38gdextrose
  • 145gsugar
  • 3gcremodan 30
  • 5glime zest
  • 240glime juice
  1. Combine the milk, cream, non fat dry milk and dextrose. Blend with an immersion blender.
  2. Place on the heat and bring to 104°F (40°C).
  3. Blend in the previously combined cremodan and sugar and continue heating to 194°F (90°C).
  4. Allow to chill and mature for 12 hours prior to processing in the ice cream machine.
  5. Add lime zest and begin the freezing process. Once the mixture has started freezing add the lime juice and continue to process as normal.
  6. Store frozen.

muscovado streusel

  • 400gall-purpose flour
  • 200gmuscovado sugar
  • 220gbutter
  • 4gsalt
  1. In the bowl of a mixer fitted with a paddle attachment, combine the dry ingredients and cold, cubed butter.
  2. Mix on low speed until the mixture begins to form small pea sized lumps.
  3. Spread out evenly on a silpat lined sheet pan and bake at 320°F (160°C) until lightly golden and dry.
  4. Store in airtight containers until needed.

Assembly and finishing

Lay Muscovado Streusel evenly between two silpats in a 1.5mm thick layer. Press this layer with a rolling pin in order to shape it into an even sheet. Transfer to a half sheet and set a rectangular cake frame on the Streusel. Pour 475g of Mousse and set in the freezer for several minutes. Lay a trimmed layer of Spice Cake on top of the Mousse layer and top with 475g of Mousse, set in freezer for several more minutes. Repeat this process with the remaining layers, finishing with a layer of mousse. Allow the cake to fully set and freeze before unmolding and portioning into 2cm wide x 22cm long slices. If needed, refreeze slices and set onto glazing rack. Glaze with ORELYS Glaze and allow to set. Plate with additional Streusel, freshly grated nutmeg and Lime Sherbert.

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