Panama Dessert
Recipe for a 57/37cm frame divided into 12 desserts for 6 ppl. and 1 for 8 ppl.
Recipe in 6 steps
Almond crumble
1Flour | 120g | 23.4 % |
Ground almonds | 150g | 29.3 % |
Sugar | 120g | 23.4 % |
Softened butter | 120g | 23.4 % |
Salt | 1g | 0.1 % |
Total | 511g | 100% |
Mix all the ingredients together. Sift. Bake at 160°C for approx. 20 minutes. |
Praliné crisp (1500g/frame)
2Almond crumble | 430g | 27.4 % |
Feuilletine flakes | 210g | 13.4 % |
HAZELNUT PRALINE 50% Smooth | 280g | 17.8 % |
PURE HAZELNUT PASTE 100% | 260g | 16.6 % |
Clarified cocoa butter | 215g | 13.7 % |
Milk chocolate TANNEA 43% | 170g | 10.8 % |
Total | 1565g | 100% |
Melt clarified cocoa butter and Tannea® milk couverture together at 60/65°C. Pour on top of the crumble, feuilletine, hazelnut paste and praline mixture. Gently combine and pour onto a frame (585 x 385 x 3.5cm) lined with a guitar sheet. |
Deltora chocolat biscuit - 1 tray weight 1200 g
3Egg whites | 315g | 26.4 % |
Caster sugar | 335g | 28.1 % |
Inverted sugar | 40g | 3.3 % |
Ground almonds | 275g | 23.0 % |
Dark chocolate DELTORA 70% | 225g | 18.8 % |
Salt | 2g | 0.1 % |
Total | 1192g | 100% |
Whisk egg whites with sugar and inverted sugar, melt couverture at 50°. Add ground almonds to the meringue and finish with the pre-blended couverture in part of the meringue. Bake in a 1200g tray for 10 mins at 180°. |
Flower sorbet - 2500 g per frame
4Water | 410g | 13.6 % |
Sucrose | 410g | 13.6 % |
Spray-dried glucose | 205g | 6.8 % |
Sorbet stabiliser | 7g | 0.2 % |
Passion fruit pulp | 171g | 5.7 % |
Mango pulp | 780g | 26.0 % |
MUCICAO | 500g | 16.6 % |
Fresh and ripe banana | 513g | 17.1 % |
Total | 2996g | 100% |
Boil water to 45°C, add sugar mixture to stabiliser, bring to 85°C. Add purées to the chilled syrup and blend. Maintain Brix at 32 and churn. |
Deltora chocolate ice cream - 2500 g per frame
5Milk | 1915g | 64.1 % |
Milk powder | 110g | 3.6 % |
Sugar | 175g | 5.8 % |
Inverted sugar | 120g | 4.0 % |
Glucose syrup | 90g | 3.0 % |
Cream | 63g | 2.1 % |
Blended stabiliser | 12g | 0.4 % |
Dark chocolate DELTORA 70% | 500g | 16.7 % |
Total | 2985g | 100% |
Heat milk and cream with milk powder to 35°C, add the sugar mixture to the blended stabiliser at 45°C, the liquid sugars at 55°C. Remove some of the liquid and blend with the couverture. Return everything to the remaining liquid and heat to 85°C. Chill and leave for 24 hrs. Blend again and churn. |
Hazelnut chantilly
6Whipped cream | 100g | 13.3 % |
Hazelnut paste | 200g | 26.6 % |
Egg whites (Italian meringue) | 125g | 16.6 % |
Sugar (Italian meringue) | 250g | 33.3 % |
Water | 75g | 10.0 % |
Total | 750g | 100% |
Whisk the smooth cream and add the meringue immediately. |