Nevado cake recipe by Debic
Ivory mousse
250g Debic Cream 35%
1x Tonka bean, grated
10g Leaf gelatine
400g White chocolate
600g Debic Cream 35%
Coffee crémeux
750g Debic cream 35%
180g Egg yolk
2x Vanilla pod
140g Sugar
7 x Leaf gelatine
10g Instant coffee
Hazelnut crumble
150 g Debic Butter Constant
150g Cane sugar
175g Hazelnuts, finely chopped and roasted
150g Flour
Chocolate biscuit without flour
215g Eggwhite
110g Sugar
50g Egg yolk
196g Dark chocolate 60%
40g Debic Butter Constant
Finish
Cherries
Hazelnut crumble
PREPARATION
For 3 cakes of 16cm/ 18 persons
Ivory mousse
Heat up the cream with the grated tonka bean. Add the soaked gelatine and pour onto the melted white chocolate in 3-4 parts. Make a smooth emulsion. Fold in the lightly whipped cream.
Coffee crèmeux
Soak the gelatine and heat up the cream with the vanilla pods. Prepare an anglaise, add the gelatine and the instant coffee. Pour out into the Flexipan and freeze.
Hazelnut crumble
Mix the ingredients together until large crumbs form. Sprinkle onto baking paper and bake 150°C for 2 x 15 minutes. After baking, immediately sprinkle on cocoa butter.
Chocolate biscuit without flour
Whip up the egg white with the sugar. Mix in the egg yolk. Melt the chocolate with the butter. Carefully fold together. Pipe onto baking paper and bake at 220°C for 8 minutes.
Assembly
Coat stainless steel circles with plastic foil. Place a layer of chocolate biscuit at the bottom. Sprinkle with the hazelnut crumble. Add the frozen coffee crémeux and cover with a second layer of chocolate biscuit. Fill the moulds with the ivory mousse.
Finishing touch
Pipe on with a mix of white chocolate and cocoa butter (50/50) and decorate with hazelnut crumble and liqueur cherries.
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