MIRROR GLAZE • water 50 g • sugar 450 g • fresh cream with 35% fat content 400 g • animal-origin gelatine 30 g • cocoa powder 135 g • neutral gelatine 500 g • condensed milk 100 g Boil water with the neutral gelatine. Add sugar and bring to a boil. Add cream then bring to a boil. Add cocoa powder then bring to a boil. Cool to 40°C. Add the rehydrated gelatine and the condensed milk. Mix well. Let rest in refrigerator for 12-24 hours. Use at 30°- 34°C. ASSEMBLY In a 30×30 cm mould, prepare the centre of each single-portion dessert. Insert a disk of the chocolate sponge cake into the mould. Then pour the brittle on top and level well with a spatula. Pour on the light mascarpone cream. Blast freeze until the structure of the light cream reaches a thicker consistency. Pour the last layer of mandarin gelatine. Blast freeze again. Take out of the mould and cut into 4×4 cm squares. Store the centres in the freezer and start to prepare the dark chocolate mousse. When the mousse is ready, pour it into a mould with a 6 cmdiameter, filling it three-fourths of the way, then insert the centre. Blast freeze again, then remove from mould. Glaze and decorate. 17
RkJQdWJsaXNoZXIy MTE3NTA0