Crème brûlée with Ghana mango and orange-olive sorbet - Original Beans

Crème brûlée with Ghana mango and orange-olive sorbet

by Nelson Müller

With Virunga 70% Couverture

Deep Dark Chocolate

Hints of morello cherries, earthy chocolate and black tea are revealed as our Rare & Original Cru Virunga melts in your mouth. The deep flavours embody the last mountain gorillas that inhabit Virunga Park.

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Crème brûlée with Ghana mango and orange-olive sorbet

  • 4 persons
  • 120 min.

Ingredients

  • 75 g Original Beans Virunga 70% chocolate

  • 0.5 unit vanilla pod

  • 3 unit egg yolks

  • 30 g sugar

  • 30 g cream

  • 1 p brown cane sugar for caramelisation

  • 600 ml freshly squeezed (blood) orange juice (if not in season use ordinary oranges)

  • 30 g simple sirup (80 % sugar, 20 % water)

  • 50 ml mild olive oil

  • 1 unit Ghana mango

  • 1 p Chili Flakes

Preparation

For the ganache

  1. 190g Original Beans Cru Virunga 70%

    ½ leave gelatine

    25g water

    2.5g agar-agar

    25g glucose

    450g cream

    1g Fleur de Sel

  2. Bring water, cream, fleur de sel and glucose to the boil with the agar-agar. Remove from the stove, stir in the soaked gelatine and then pour the hot liquid over the chocolate. Stir well so that everything dissolves. Then pour the mixture onto a tray lined with cling film (approx. 1 cm high).
    Shape the moulds and stand them halfway in the water. Push the tray into the hot oven. If the cream is bubbling, reduce the temperature slightly if necessary.

For the Bavarian Crème Passion Fruit

  1. 6 egg yolks

    120g sugar

    125g milk

    265g passion fruit pulp

    7 sheets gelatine

    300g whipped cream

  2. Mix egg yolk and sugar. Boil up the milk with passion fruit pulp, slowly fold in and stir the egg yolk-sugar mass (be careful that the egg yolk does not stick!)

  3. In a bowl over a water bath, draw off the mixture to form a rose. Put it off the water bath and stir in the soaked gelatine. Let the mixture cool down and then fold in the whipped cream. Put everything on the ganache that has become solid. Put it into a cool place. Then cut it out into the desired shape.

Passion fruit and mango sorbet

  1. 400g lactose

    50g gelatine

    300g passion fruit puree

    200g mango puree

  2. Warm the lute sugar with the glucose. Add both fruit purees, stir well and then turn off in the ice cream machine.

Chocolate sponge

  1. 1 egg

    125g milk

    75g flour

    50g sugar

    12g cacao

    1tsp baking powder

    Salt

  2. Mix all the ingredients and pour into an espresso bottle. Use 2-3 ISI capsules and then pour the mixture into small greased plastic cups. Bake for about 1 minute in the microwave and let it cool down. Pluck and dry the pieces in the dehydrator.

Mango gel

  1. 500g mango puree

    7g agar-agar

  2. Boil up the puree with the agar-agar. Pour onto a tray. Put it in a cold place until it is firm. Then mix at 50°C until the mixture is finely pureed.

Mango soup

  1. 250g mango puree

    50ml coconut milk

    1 lime, juice & grind

  2. Mix the puree with the coconut milk and season to taste with the lime juice and grated lime.

Mango-pineapple chutney

  1. 1 ripe mango

    1 pineapple

    200g sugar

    150-200ml pineapple juice

    1tsp cornstarch

  2. Peel the mango, remove the flesh from the stone and then cut it into small cubes.

    Peel the pineapple and cut it into cubes.

    Put the sugar in a pot and let it caramelize. Deglaze with pineapple juice and set easily with cornstarch. Simmer briefly and add the diced fruit. Let it simmer again briefly and put it in a cold place.

For the orange and olive oil ice cream:

  1. Reduce the freshly squeezed orange juice by half.

  2. Put the blood orange juice in an ice cream machine and stir until it is just before freezing.
    Then slowly add the olive oil and freeze again if necessary until the ice cream has a creamy consistency.

Finally

  1. Peel the mango and cut the flesh into thin slices. Sprinkle with some chilli.

  2. Garnish of your choice e.g. Vene Cress/Atsina Cress
    Arrange the crème brulée with 1 nock of ice cream and a few mango slices and serve with garnish of your choice.

Nelson Müller, , Essen, Germany

Virunga 70% Couverture

Deep Dark Chocolate

Hints of morello cherries, earthy chocolate and black tea are revealed as our Rare & Original Cru Virunga melts in your mouth. The deep flavours embody the last mountain gorillas that inhabit Virunga Park.

Specifications

Weight
2000 g
Cacao percentage
70%
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Notes
Price (100g)
€3.42

Ingredients

Direct-trade cacao beans*, cacao butter*, raw cane sugar* (*certified organic)

Average Nutritional Values

Cru Virunga 70%
Organic Dark Chocolate
Nutrition Facts
Per 100g

Energy: 2401 kJ / 573 kcal
Fat: 43g
Thereof Saturated fat: 26g
Carbohydrate: 45g
Thereof Sugars: 29g
Dietary Fibre: 11g
Protein: 7g
Salt: 0.03g
Iron: 12mg

PROTECT THE LAST 800 MOUNTAIN GORILLAS DEEP IN CONGO

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