Celebrate the exquisite Prova Gourmet vanilla pods in this decadent bite-size dessert. Milky Tonga bean cream contrasts with a chocolate, hazelnut crunchy biscuit base, topped with Papua New Guinea vanilla cream. The sophisticated treat showcases the aromatic medley of vanillas in all their glory.
Crunchy biscuit
Ingredients70g chocolate puffed rice 160g Afropol Fine Foods hazelnuts, chopped 90g feuilletine 100g Callebaut milk chocolate Gianduja 100g 46% milk chocolate couverture 1g Prova Gourmet Madagascar Bourbon vanilla powder 1g fleur de sel |
MethodRoast the hazelnuts and mix with the feuilletine, puffed rice, vanilla powder and fleur de sel. Melt the Gianduja and milk chocolate couverture at 40°C and pour over the crunchy mixture. Press 40g of the mixture into the base of each thermoformed mould. |
Milky Tonka bean cream
Ingredients300g single cream 180g whole milk 60g egg yolks 3g fish gelatine 21g water 195g 46% milk chocolate couverture 90g 62% dark chocolate couverture 1 Tonka bean |
MethodInfuse the cream and milk with the grated Tonka bean and the vanilla bean, which has been split and had its seeds scraped out. Caramelise the caster sugar, then lower the cooking temperature with the infused cream; strain over the egg yolks and cook at 83°C. Add the hydrated gelatine and pour over the chocolates. Blend, then cool down to 35°C and pour approximately 75g into each thermoformed mould. |
Chocolate mirror glaze
Ingredients56g water 100g single cream 60g Belgosuc glucose 9g powdered fish gelatine 63g water |
MethodGently heat the cream with the glucose and add the cocoa powder. Heat the water and the sugar to 110°C, incorporate the previous mixture, bring to a boil and add the hydrated gelatine. Blend slightly and refrigerate at 4°C. Remove the creams from their moulds and coat with the 28°C molten glaze. Then, arrange on top of the crunchy base. |
Papua New Guinea vanilla cream
Ingredients150g single cream 1 Prova Gourmet Papua New Guinea vanilla bean 28g egg yolks 1.5g powdered fish gelatine 10.5g water 93g 33% chocolate couverture |
MethodHeat the cream together with the vanilla bean, which has been split and had its seeds scraped out. Add the egg yolks and cook at 83°C. Pour over the hydrated gelatine and Côte d’Ivoire chocolate couverture. Blend and set aside in the refrigerator at 4°C. |
Papua New Guinea vanilla light cream
Ingredients35g egg yolks 5g powdered fish gelatine 35g water 350g single cream |
MethodInfuse the cream with the vanilla bean, which has been split and had its seeds scraped out, for 5 mins. Heat and cook with the beaten egg yolks at 83°C. Strain through a fine sieve over the hydrated gelatine and blend. Cool to 28°C and incorporate the whipped cream. Add 45g to the top of each thermoformed mould, and pipe the vanilla cream inside. Remove from the mould, coat and arrange on the glazed bases. |
Recipe courtesy of Prova Gourmet
