Black Citric & Chocolate

By Andreu Genestra

This very special dessert with Persian citric fruits has nice toasted and acid nuances and that all highlight the values of the chocolates immersed in the creation.
  • Prep Time:

    120 minutes

  • Category:


  • Servings:



  • 500ml Milk
  • 2 zest Oranges
  • 220g Sugar
  • 2 Eggs
  • 100g Flour
  • 25g Butter
  • 2 Egg yolks
  • 15g Rum
  • 2 pc. Vanilla pod
Smoked Rum Cream 
  • 140g Cream
  • 60ml Milk
  • 20g Sugar
  • 10g black Tea
  • 4 pc. Black Cardamom
  • 20g Raisins
  • 35g Rum
  • ½ Gelatine leaf
Glazed Biscuit-Cake

  • 1Kg Butter
  • 500g Flour
  • 500g muscovado Sugar
  • 8 Eggs
  • 20g baking Powder
  • 10g Salt
Salty Toffee 
  • 150 g Sugar
  • 340 g Cream
  • 120 g Egg yolk
  • 2 Gelatin sheets
  • 200g Cream (semi whipped)
  • 4 g Salt
Chocolate Mousse 
Black Sesame-Crumbed
  • 500g black Sesame
  • 500g Sugar
  • 100g Sater
  • 10g Salt
Yoghurt Ice-Cream 
  • 1Kg Yoghurt
  • 850ml Water
  • 500g Sugar
  • 70g Glucose
  • 100g Dextrose
  • 8g Stabiliser
  • 50ml Lemon juice
Black Lemon Gell 
  • 250g persian Lemon
  • 500g Sugar syrup 50/50 
  • 8g Agar-Agar
Mint Ganache
Crispy Cacao
  • 500ml Water
  • 200g Sugar
  • 150g organic Cacao
  • 30g Carrageenan and Locust Bean gum mixture (gelificante Vegetal)
Black Lemon Sorbet
  • 4 pcs. persian Lemons
  • 250ml lime juice
  • 500ml black Tea infusion
  • 700g basic Sorbet-syrup
  • 1,4g Xantana
Cherry Gel 
  • 400g amarena Cherry
  • 400ml Syrup 30% 
  • 6g Agar-Agar powder


  1. Make the batter a day in advance. 
  2. Mix the milk (170g), butter, vanilla and orange zest, add (20g) of sugar and bring to a simmer. Cool it to about 38C. Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.
  3. Mix the flour, the remaining sugar and 1/2 tsp salt together in a bowl. Whisk, but avoid over-whisking: too many air bubbles will result in dry canelés. The batter should have the same consistency as double cream. 
  4. Strain the batter through a sieve into an airtight container and chill in the fridge overnight. 
  5. Fill each mould with batter. Be sure to leave 0.5cm at the top – when the canelé bakes, it will rise slightly and then sink.
  6. Put the moulds on a baking tray and bake on the middle shelf. Keep an eye on the canelés’ colour during the final minutes in the oven to avoid over- or underbaking. 
  7. Bake in the oven: Temperature 220°C/10 minutes - 190°C/15 minutes. 
  8. Remove the canelés from the oven, let sit for 10 minutes, then turn the moulds upside down and gently tap the base until the canelé drops out
Smoked Rum Cream 
  1. Infuse the black tea and black cardamom in the milk and cream mixed with the sugar.
  2. Soak the raisins in the rum.
  3. Mix the raisins and the cream mixture with the blender. Add the soaked gelatine, mix it and let it set in the fridge.

Glazed Biscuit-Cake

  1. Whip the sugar with the butter in the kitchen machine. 
  2. Add the eggs, salt and whisk it with the flour and the baking powder.
  3. Bake on baking paper at 175°C for 1hr do not use the fan function - you want 100% humidity

  1. Warm up the cream, coffee and glucose. 
  2. Add the hydrated gelatine, sieve over the chocolate and put in a bowl.
  3. Cut the cake into 2x2x2cm cubes and glaze it. Store in a cold place.

Salty Toffee 
  1. Heat up the sugar with a bit of water to make a perfect caramel.
  2. Boil the 340g of cream and mix it with the caramel. 
  3. Add the hydrated gelatine and pour the toffee to the egg yolk and mix it.
  4. Add the semi-whipped cream with the salt to the toffee-mix carefully.

Chocolate Mousse 
  1. Heat up the milk and flavour it with the tonka beans and add the sugar.
  2. Make a “Creme Anglaise” with the egg yolk and add
  3. the hydrated gelatine sheets at 86°C is reached. 
  4. Pour into the Esmeraldas chocolate and incorporate the semi-whipped cream.

Black Sesame-Crumbed
  1. Make a caramel with the water, sugar and salt.
  2. Add the sesame seeds and stir well to separate all the seeds.

Yoghurt Ice-Cream 
  1. Mix everything and pour it in an Ice-Cream-maker.

Black Lemon Gell 
  1. Mix in a blender and texturise with agar (500g/8g agar-agar).

Mint Ganache
  1. Bring the cream to boil and add the mint. 
  2. Mix with a mixer with Invert sugar and chocolate.

Crispy Cacao
  1. Mix all the ingredients in a blender and boil the mixture until it all comes together as one mixture mixture.
  2. Cut into 1x1cm big cubes and bake in Silpat at 190°C for 10min.

Black Lemon Sorbet
  1. Mix it till it homogenous in the blender, strain it fine and pour it in the Ice-maker.

Cherry Gel 
  1. Mix all the ingredients in a blender and boil the mixture until it comes together and is smooth.
  2. Let it set and mix it again in the blender and store it cool in a pastry/bag.

  1. Make with the pastry bag of mint-ganache a trace on the plate and coat it with the black sesame. Continue with the Persian lemon gel points around and the Udzungwa-nips and put a mousse quenelle on top.
  2. Plate the Cannelé bordelais with a point of the smoked rum cream. 
  3. Assemble the cherry gel points with the yoghurt ice cream on top and on the other hand the sponge cake with the toffee.
  4. To finish we add a slice of fermented banana fermented with salt for 40 days.

Chef Andreu Genestra

"Original Beans offer a unique product and a taste that touches not only the stomach but also the conscience."
Andreu's dream had always been to work in the the Basque country. At the age of 21, he completed an internship in Mugaritz in the restaurant of Juan Mari Arzak. His training at Mugartiz had a significant impact on his career. Back in Barcelona, he immersed himself in the world of pastry and creative desserts at the Espai & Sucre restaurant. Whilst there he was able to learn from his mentor Jean Louis Neich.