INSPIRATION VEGETALE | Reviving Origins Congo Organic
Macaroon biscuit with hazelnuts and milk chocolate ganache, celery sorbet and roasted vanilla
Here is what you need
Ingredients
- Crushed Hazelnuts 110 g
- Caster Sugar 350 g
- Cocoa Powder 40 g
- Plain Flour 8 g
- Egg White 235 g
- Full Fat Cream 25 g
- Congo Organic espresso 545 g
- Milk chocolate 225 g
- Sugar 170 g
- instant coffee 50 g
- Agar-agar 4 g
- powdered egg whites 2 g
- celeriac 1 pc
- celeriac cooking water 250 g
- Vanilla Pods 1.5 pc
- inverted sugar 60 g
- atomised glucose (powder) 25 g
- celery purée 250 g
- Milk 380 g
- Egg Yolk 80 g
- powdered cream 15 g
- cocoa paste 50 g
- celeriac brunoise 1
- Congo Organic espresso 1
- Spatula
- Saucepan
- Electric Whisk
- Hand Blender
- Piping Bag
- Hand Whisk
- Large mixing bowl
- Baking parchment
- Cling film
- Food processor
- Sorbet machine
- Dough hook
- Silicone mat
Materials
- Spatula
- Saucepan
- Electric Whisk
- Hand Blender
- Piping Bag
- Hand Whisk
- Large mixing bowl
- Baking parchment
- Cling film
- Food processor
- Sorbet machine
- Dough hook
- Silicone mat
How to make !
-
Step
01
MOIST HAZELNUT MACARON MIXx
1. Combine the ground hazelnuts, caster sugar, cocoa powder and flour. 2. Beat the egg whites, adding the caster sugar a little at a time. 3. Fold the 2 preparations together (make sure not to mix too much) 4. Pipe the macarons onto the baking parchment 5. Bake for about 15 minutes in an oven pre-heated to 180°C
-
Step
02
COFFEE GANACHE
1. Melt the chocolate. 2. Combine the chocolate and the hot Congo Organic coffee using a spatula, then add the hot cream. 3. Mix without adding any air, then pour into a shallow tray, cover the surface with cling film and place in the fridge.
-
Step
03
COFFEE INK
1. Dissolve the instant coffee in the Congo Organic espresso 2. Make a caramel and “push” it until you achieve a stronger flavour. 3. Add the cold coffee, stirring all the time. 4. Pass through a strainer and set to one side.
-
Step
04
COFFEE GEL
1. Boil the coffee with the sugar and dissolve the Agar Agar into it. 2. Keep the mixture over a high heat for a few minutes to reduce it. 3. Pour into another container and chill. 4. Once it is very cold, chop the gel roughly and blend in a food processor until very smooth.
-
Step
05
COFFEE MERINGUE
1. Beat the egg whites, adding in the combined caster sugar and powdered egg whites. 2. Add the hot coffee, half at a time, making sure the beaten whites stay light and airy so you end up with a lovely meringue texture. 3. Create the desired shape using a small spatula and place in an oven pre-heated to 50°C for about 6 hours.
-
Step
06
CELERIAC-VANILLA SORBET
1. Boil the water you set aside from cooking the celeriac, adding the scraped vanilla pods. Leave to infuse for 15 minutes. Strain. 2. Combine the sugars and add to the mixture. 3. Boil until all the sugar has dissolved. 4. Pour over the purée and mix together. 5. Churn then place in the freezer.
-
Step
07
COCOA CRÈME PATISSIERE BISCUIT
1. Boil the milk with the cocoa powder. 2. Mix together the egg yolk/sugar/flour/powdered cream and then add the milk. 3. Bring to the boil and cook for 3 minutes. 4. Add the cocoa paste and then turn out into a large bowl. 5. Cool the mixture using a pastry beater – speed 1 6. Place in the fridge. 7. Once the mixture has cooled, spread on a non-stick silicone sheet and cook for about 5 minutes in an oven pre-heated to 155°C. Remove from the oven and bend into shape immediately.
-
Step
08
COFFEE POACHED CELERIAC & ASSEMBLY
1. Place the celeriac in a saucepan, add coffee to cover and poach slowly. ASSEMBLY: 2. Using a spoon, draw lines on the plate with the coffee gel. 3. Pipe two thin lines of coffee ink onto the gel 4. Fill a macaron with a generous amount of coffee ganache and place on the plate. 5. Top this with a scoop of celeriac-vanilla sorbet, covered with a wafer of celeriac. 6. Add two chocolate biscuits and three pieces of coffee meringue on top of the sorbet. 7. Finally, sprinkle the dessert with roasted pieces of hazelnut, celery brunoise and coffee poached celeriac.
Recommended Nespresso coffees
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INSPIRATION VEGETALE | Reviving Origins Congo Organic
- Difficult
Materials
- Spatula
- Saucepan
- Electric Whisk
- Hand Blender
- Piping Bag
- Hand Whisk
- Large mixing bowl
- Baking parchment
- Cling film
- Food processor
- Sorbet machine
- Dough hook
- Silicone mat
Recommended Nespresso coffees
Ingredients
- Crushed Hazelnuts 110 g
- Caster Sugar 350 g
- Cocoa Powder 40 g
- Plain Flour 8 g
- Egg White 235 g
- Full Fat Cream 25 g
- Congo Organic espresso 545 g
- Milk chocolate 225 g
- Sugar 170 g
- instant coffee 50 g
- Agar-agar 4 g
- powdered egg whites 2 g
- celeriac 1 pc
- celeriac cooking water 250 g
- Vanilla Pods 1.5 pc
- inverted sugar 60 g
- atomised glucose (powder) 25 g
- celery purée 250 g
- Milk 380 g
- Egg Yolk 80 g
- powdered cream 15 g
- cocoa paste 50 g
- celeriac brunoise 1
- Congo Organic espresso 1
Inspirations
How to make !
-
Step 01 MOIST HAZELNUT MACARON MIXx
1. Combine the ground hazelnuts, caster sugar, cocoa powder and flour. 2. Beat the egg whites, adding the caster sugar a little at a time. 3. Fold the 2 preparations together (make sure not to mix too much) 4. Pipe the macarons onto the baking parchment 5. Bake for about 15 minutes in an oven pre-heated to 180°C -
Step 02 COFFEE GANACHE
1. Melt the chocolate. 2. Combine the chocolate and the hot Congo Organic coffee using a spatula, then add the hot cream. 3. Mix without adding any air, then pour into a shallow tray, cover the surface with cling film and place in the fridge. -
Step 03 COFFEE INK
1. Dissolve the instant coffee in the Congo Organic espresso 2. Make a caramel and “push” it until you achieve a stronger flavour. 3. Add the cold coffee, stirring all the time. 4. Pass through a strainer and set to one side.
-
Step 04 COFFEE GEL
1. Boil the coffee with the sugar and dissolve the Agar Agar into it. 2. Keep the mixture over a high heat for a few minutes to reduce it. 3. Pour into another container and chill. 4. Once it is very cold, chop the gel roughly and blend in a food processor until very smooth. -
Step 05 COFFEE MERINGUE
1. Beat the egg whites, adding in the combined caster sugar and powdered egg whites. 2. Add the hot coffee, half at a time, making sure the beaten whites stay light and airy so you end up with a lovely meringue texture. 3. Create the desired shape using a small spatula and place in an oven pre-heated to 50°C for about 6 hours. -
Step 06 CELERIAC-VANILLA SORBET
1. Boil the water you set aside from cooking the celeriac, adding the scraped vanilla pods. Leave to infuse for 15 minutes. Strain. 2. Combine the sugars and add to the mixture. 3. Boil until all the sugar has dissolved. 4. Pour over the purée and mix together. 5. Churn then place in the freezer.
-
Step 07 COCOA CRÈME PATISSIERE BISCUIT
1. Boil the milk with the cocoa powder. 2. Mix together the egg yolk/sugar/flour/powdered cream and then add the milk. 3. Bring to the boil and cook for 3 minutes. 4. Add the cocoa paste and then turn out into a large bowl. 5. Cool the mixture using a pastry beater – speed 1 6. Place in the fridge. 7. Once the mixture has cooled, spread on a non-stick silicone sheet and cook for about 5 minutes in an oven pre-heated to 155°C. Remove from the oven and bend into shape immediately. -
Step 08 COFFEE POACHED CELERIAC & ASSEMBLY
1. Place the celeriac in a saucepan, add coffee to cover and poach slowly. ASSEMBLY: 2. Using a spoon, draw lines on the plate with the coffee gel. 3. Pipe two thin lines of coffee ink onto the gel 4. Fill a macaron with a generous amount of coffee ganache and place on the plate. 5. Top this with a scoop of celeriac-vanilla sorbet, covered with a wafer of celeriac. 6. Add two chocolate biscuits and three pieces of coffee meringue on top of the sorbet. 7. Finally, sprinkle the dessert with roasted pieces of hazelnut, celery brunoise and coffee poached celeriac.
