Illanka chocolate, Anise Blossom, arabica coffee sauce, chocolate crumble

• Anise Blossom
• cowberry sorbet

For the illanka ganache:​

• 250 g of milk
• 250 g of cream
• 100 g egg yolks
• 50 g of sugar
• 300 g Illanka couverture
• 3 g Anise Blossom

For the Brazil nut cake:​

• 375 g of almond powder
• 300 g powdered sugar
• 540 g of protein
• 150 g of lumpy cream
• 20 g of starch
• ground Brazil nuts
• 88 g Ashanti couverture

For the coffee sauce:

• 250 g lumpy cream 35%
• 250 g of whole milk
• 100 g egg yolks
• 50 g of sugar
• 20 g of very strong espresso coffee

For the sesame crisp:​

• 250 g of sesame seeds
• 230 g of sugar
• 140 g of melted butter
• 140 g of orange juice
• 40 g of flour

For the chocolate crumble:​

• 60 g of almond powder
• 125 g flour
• 20 g of cocoa powder
• 3 g dry yeast
• 125 g of melted butter

Prepare an anglaise for the ganache and let the Anise Blossom steep in it. Reheat, pour on the couverture, stir until homogeneous and pass through a sieve.

Store in a piping bag. Beat all the ingredients for the cake until fluffy, except for the Brazil nuts and the couverture. Melt the couverture and add the Brazil nuts.

Mix both compositions together, pour into a frame and bake in the oven at 180°C for 20 minutes. For the coffee cream, prepare an anglaise with the different ingredients and add the coffee at the end.

Allow to cool, pour into a siphon and aerate with 2 gas cartridges. For the crispy mix all ingredients well, spread out on a silicone mat and bake in the oven at 170°C for 10 minutes.

Crumble the ingredients of the crumble and bake in the oven at 170°C for 18 minutes. Place a Brazil nut tart in the centre of the plate and place the ganache on top.

Garnish with the coffee cream, crumble and pieces of sesame crisp. Add some Anise Blossom and a quenelle of sorbet ice cream.

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Ma Langue Sourit

1, rue de Remich, Moutfort
T. 00352/263 520 31
www.mls.lu

Recipe: Cyril Molard
Source: Pâtisserie & Desserts - 43