• Dark Chocolate Mousse
• White Chocolate Mousse
• Milk Chocolate Mousse
• Raspberry Jelly
• Pistachio Spongecake
• Cremeux with Pistachio
• Compote of Lychee and Rose
Recipe provided by Artisan Patissier-Chocolatier, Ciprian Zobuian
Ciprian Zobuian is a specialist in the preparation of desserts, especially those based on chocolate. Whether he's inventing new recipes or reinterpreting classic ones, "alchemist" Zobuian works magic in the pastry lab. Combinations of textures are the key to his desserts: "I always combine textures: soft, crunchy, liquid inserts that flow when you cut the cake and many others. When you say dessert in Romania, everyone automatically thinks of something sweet. But sugar is an aftertaste, first you have to identify something, an aroma, another taste."
Most of Zobuian's desserts are an explosion of color, often obtained from fruit purees. Customers are captivated by the color combinations, the modernist design and, above all, by the irresistible taste of its desserts.
The dessert consists of:
Dark Chocolate Mousse
Ingredients:
250 g – Natural cream
260 g – Belcolade Dark Chocolate – Selection Noir 55%
250 g – Semi-whipped cream
White Chocolate Mousse
Ingredients:
250 g – Natural cream
410 g – Belcolade White Chocolate – Selection Blanc 29,5%
20 g – Belcolade Cocoa Butter
350 g – Semi-whipped cream
Milk Chocolate Mousse
Ingredients:
250 g – Natural cream
420 g – Belcolade Milk Chocolate – Selection Lait 35,5%
350 g – Semi-whipped cream
Preparation:
The working method will be respected for each type of mousse.
• Heat the liquid natural cream to 80°C, then pour it over the chocolate (and cocoa butter, where applicable). Emulsify the composition with the vertical immersion mixer until you get a ganache.
• When the composition reaches 38°C, add the semi-whipped cream.
• Refrigerate for at least 6 hours.
• Shape the creamy composition onto the plate, using a Quenelle-shaped spoon.
Other options for forming the dessert: pour the composition into the cavities silicone molds or, in layers, in dessert glasses before placing in the refrigerator.
Raspberry Jelly
Ingredients:
50 g – Sugar
6 g – Pectin NH
225 g – Raspberry puree
40 g – Glucose Syrup
10 g – Lemon juice
Preparation:
• Mix the sugar with the NH pectin.
• Heat the raspberry puree, then add the glucose syrup and NH sugar and pectin mixture. Let it boil for 10 seconds.
• Add the lemon juice; this has a stabilizing role.
• Leave the composition to cool for an hour.
• Pour the entire mixture into a flat silicone form or in silicone molds Gourmand range and put in the freezer.
Pistachio Spongecake
Ingredients:
320 g – Pistachio pralines
250 g – Egg white
150 g - Yolk
40 g – Flour
Preparation:
• Combine and mix all the foaming ingredients.
• Pour the resulting mixture into a soda. Load the soda with two cartridges and let it cool for at least 2 hours. The colder the composition, the more aerated it will be after foaming.
• Fill a disposable cardboard cup 1/3 full with the soda batter and microwave for 30-40 seconds. The dough will double or even triple in volume.
Cremeux with Pistachio
Ingredients:
5 g – Gelatin 200 Bloom
50 g – Milk
165 g – Liquid cream
25 g - Yolk
130 g – Belcolade White Chocolate – Selection Blanc 29,5%
100 g – Pistachio paste (Praline Pistachio 52% Patis France)
Preparation:
• Prepare a Creme Anglaise from milk, natural cream and egg yolk.
• Add the previously hydrated gelatin.
• Pour the mixture over the chocolate and pistachio paste.
• Stir the mixture, then refrigerate to stabilize (minimum 1 hour).
Compote of Lychee and Rose
Ingredients:
150 g – Lychee puree
25 g – Sugar
1 g – Pectin
10 g – Liqueur of Roses
Preparation:
• Mix the sugar with the pectin, then add the Lychee puree and bring to a boil.
• After the composition has cooled, add the Rose Liquor.
Rainbow on the palate!