Recipes: Crispy Adventure - Palle Sørensen

Combine the butter and the Saint-Domingue and melt the mixture. Add the yolks, the brown sugar and the regular sugar. Then add the siftet flour, chopped Brazil nuts and cocoa. Gently fold in the whipped egg whites. Bake the crust in an edge plate at 185-190 C for 16-18 minutes.

Mix the organic cream, invert sugar and glucose. Heat until the temperature is 100 C. Then you add the chopped chocolate and make an emulsion with a hand blender. You add the softened butter when the temperature is 30C

Gently whip together with a spatula: organic sugar, brazil nut flour, organic flour, cocoa, organic egg whites, organic cream.

Whip the egg whites with icing sugar and the dried whites. Gently fold the egg whites in the rest of the dough. Sprinkle with caramelized Brazil nuts. Bake the crust at 195 C for 9 minutes.

Combine the vanilla, the glucose and the organic cream and heat the mixture until it boils. Add the isinglass. Blend the avocado, the lemon juice and then combine it with the cream. Add the gently whipped organic cream. Add salt and pepper.

Cook sugar and glucose until brown and add roasted sesame seeds. Pour the mixture onto a rubber pad and add salt. Cool and blend the mixture. Mix sesame, hazel nut praline, and Arriba (room temperature) and roll to 2 mm thickness.

Mix all the ingredients and heat while stirring until the temperature is 72 ˚ C.

Add the isinglass to the warm basic cream. Then you add the dark chocolate. At 30 ˚ C – 32 ˚ C you gently fold in the whipped cream.

Add the isinglass to the warm basic cream. Then you add the melted Arriba and the Gianduja. At 30 ˚C – 32 ˚C you gently fold in the whipped cream and then you add the caramelised Brazil nuts.

Heat the whole milk with the sugar till 105 ˚ C. Add the cocoa, the isinglass, the chocolate and the Gianduja. Then you blend it. You mix the Miroira and water and then you gently add it to the mixture. Leave it for 24 hours and then reheat it until 33 ˚C –  35 ˚C. Cover the frozen cake.

When the chocolate reaches 30 ˚C press crushed ice into it. Subsequently spray with white cocoa butter.

Create an angle in almost the lenght of the pastry and with a width of 2,5 cm, and spray with black cocoa butter.