Acai, Olive & Cocoa Plated Dessert

For 8/10 plates

Chocolate & sea salt crumble

• 2 g sea salt
• 110 g soft butter
• 87,5 g caster sugar
• 35 g brown sugar
• 125 g flour T45
• 22,5 g cocoa powder
• 3,5 g bicarbonate
• 110 g dark chocolate buttons

Acai mousse

• Acai puree, no added sugar
• 200 g les vergers Boiron
• 30 g Italian meringue
• 5 g gelatin powder
• 25 g water
• 140 g whipped cream

Olive oil ganache

• 50 g white chocolate
• 200 g whipping cream 35%
• 1,5 g gelatin sheets
• 10 g honey
• 20 g olive oil 

Acai sorbet

• Acai puree, no added sugar
• 200 g les vergers Boiron 
• 25 g atomised neutrose
• 3 g super neutrose
• 8 g sugar (1)
• 5 g inverted sugar
• 80 g sugar (2)
• 225 g water

Acai cremeux

• Acai puree, no added sugar
• 100 g les vergers Boiron
• 30 g water
• 30 g caster sugar
• 2 g pectin NH
• 6,5 g cornflour
• 20 g butter

Assembly

• Sakura Cress

Chocolate & sea salt crumble

• Mix the butter, sea salt and sugar in the mixer, using the paddle.
• Add the sieved flour with the cocoa powder and the bicarbonate.
• Finish by adding dark chocolate buttons.
• Cook in a ventilated oven at 175°C.
• Leave to cool and mix the crumble.
• Set aside for the assembly

Acai mousse

• Soak the gelatin powder with water and leave in the fridge for 15 minutes.
• Heat part of the acai puree without added sugar and add the gelatin mass.
• Remove from the heat and add the rest of the acai puree.
• Blend in the warm Italian meringue and finally the whipped cream.

Olive oil ganache

• Soak the gelatin in cold water.
• Heat the cream and honey without boiling.
• Take off the heat, add the soaked gelatin, white chocolate and olive oil.
• Mix with a hand blender and set aside in the fridge for the assembly. (preferably make the recipe the day before).

Acai sorbet

• Heat the water in a pan.
• At 25°C, add the sugar (1), the atomised glucose and the inverted sugar. 
• At 45°C, add the sugar (2) and the super neutrose.
• Cook at 84°C for 2 minutes.
• Cool rapidly and keep in the fridge for a minimum of 3 hours.
• Then add the acai puree without added sugar and mix with the hand blender.
• Leave to mature in the fridge for a minimum of 4 hours.
• Place in a Pacojet bowl and freeze.

Acai cremeux

• Heat the acai puree without added sugar with the water in a pan.
• Mix all the dry ingredients together in a mixing bowl.
• Sprinkle the dry ingredients over the hot liquid and bring to the boil for 2 minutes.
• Off the heat, at 45°C, add the butter and mix with a hand blender.
• Keep in the fridge for the assembly.

Assembly

• Using a spoon, place the mixed chocolate crumble in the bottom of the Silikomart “Universo 90” moulds.
• Fill the moulds with the acai mousse. 
• Freeze.
• Whip the olive oil ganache.
• Remove from the mould and pipe the olive oil ganache over the mousse, then add the acai cremeux to the centre.
• Pacotize the sorbet and place a quenelle on top of the cremeux.
• Decorate with pre-made dark chocolate petals.
• Add a few Sakura Cress micro-shoots to the sides of the quenelle. 
• Finally, add the laced chocolate decor and pour a little acai puree over the top, according to taste.

Recipe: Thibault Marchand 

Source: Les Vergers Boiron