In this deconstructed version of the popular dessert, a crunchy meringue sphere encases velvety milk chocolate ganache sprinkled with candied almonds.
Recipe by The Langham Hong Kong’s executive pastry chef Matthieu Godard.
PREP & COOK TIME
1 day; 45 minutes
Whole milk (100g)
Milk chocolate, 32 per cent cacao (170g)
Whipping cream (200g)
Egg whites (100g)
Icing sugar (100g)
Almonds, chopped (150g)
Passion fruit cream
Passion fruit purée (500g)
Edible gold flakes (5g)
Caramel ice cream (4 scoops)
1. Prepare the ganache
- Boil the milk and add the gelatin. In another bowl, combine the chocolate and glucose and add the boiling milk mixture. Stir until the chocolate is melted and the mixture is thick.
- Fold in the cream and blend. Set aside. Refrigerate overnight.
2. Whip the egg whites
- Using a mixer at medium speed, whip the egg whites and sugar until they form stiff peaks.
- Fold in the icing sugar with a spatula to absorb some moisture for a crunchier texture once baked.
3. Make the meringue spheres
- Using the back of a teaspoon, spread the meringue mixture around the silicone hemisphere moulds.
- Heat the oven to 80°C and bake for two hours.
4. Make candied almonds and passion fruit cream
- Bring the water and sugar to a boil to form a caramel and pour over the crushed almonds.
- Rest for 15 minutes and strain. Spread the almonds over a baking tray and bake at 160°C for 15 minutes.
- Combine all the passion fruit cream ingredients and cook at 82°C, leave to cool then blend until smooth. Set aside.
5. Decorate and serve
- Pipe a dab of ganache onto the centre of the plate to secure a meringue hemisphere. Pipe the ganache into the meringue until a quarter full, add a tablespoon of caramel ice cream. Sprinkle with candied almonds and raspberries.
- Enclose with a second meringue hemisphere. Garnish with edible gold flakes and serve immediately.