The spice in this decadent and exotic modern dessert is from five-spice powder.
- 300 g 72% Dark Kayambe chocolate couverture
- 170 g unsalted butter
- 360 g egg whites
- 100 g sugar
- 140 g egg yolks
- Preheat an oven to 160º C. Line a baking sheet with a Silpat mat.
- In a double boiler, melt the chocolate and butter. Cool to 45º C.
- In a mixer, beat the egg whites with the sugar until soft peaks. Add the egg yolks and beat until just combined. Fold this mixture into the cooled chocolate. Pour into the prepared pan and bake for approximately 8 minutes. Cool.
Heat the milk to just under a boil. In a bowl, whisk together the sugar and egg yolks. Temper the yolk mixture with some hot milk and return it all to the pot. Cook over medium heat, constantly stirring, until it is thick enough to coat a spoon. Strain and cool to 85° C.
Soften the gelatin sheets in cold water and squeeze out excess water. Whisk into the custard until dissolved. Whisk in the praline and cool to 28° C. Gently fold in the softly whipped cream. Chill.
Melt the chocolate in a double boiler. Heat 80 g of cream with glucose syrup and five spice to taste. Whisk into the melted chocolate along with the remaining cream. Refrigerate for 6 hours. Whip.
In a double boiler, melt the chocolate and butter. Whisk in the almond flour and sugar. Combine the flour, spices, and cocoa powder and add to the chocolate. Refrigerate for 6 hours.
Preheat an oven to 160° C. Line a baking sheet with a Silpat. Sprinkle the crumble in a layer on the prepared pan and bake for 10 minutes. Cool.
Prepare the sorbet base by combining the corn syrup and water in a pot and heating to 40° C. Combine the sugar, glucose powder, stabiliser, and inulin. Whisk into the hot syrup and continue to heat to 85° C. Cool to 4° C and refrigerate for 12 hours.
Mix together 350 g of the sorbet base with the apricot puree, water, lemon juice, and five-spice to taste. Churn in an ice cream machine according to manufacturer’s instructions.
Cut and fit the flourless cake into the deltas. Fill with the Bavarian-Praline cream, smooth the surface and for 1 hour.
Beat the ganache and pipe with a Saint-Honoré pastry tip onto the Bavarian cream. Decorate with the feather. Put a mound of the chocolate crumble next to the delta on a plate and top with a scoop of spiced apricot sorbet.