Asiri Punchihewa

Omani Coffee Bavaroise

Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Orange Sponge:
250 g fresh orange
100 g whole eggs
150 g caster sugar
50 g almond powder
60 g Maida flour
2 g baking powder

Butter Cream:
200g sugar
100g egg white
300g butter

Pistachio Sponge:
500g icing sugar
500g pistachio powder
8nos egg whole
5nos egg whole
420g egg whites
65g sugar
105g melted butter
135g flour

Omani Coffee Bavoroise:
60g egg yolks
40g castor sugar
150ml fresh cream 35.1%
100ml milk uht 3.5%
5g gelatin
50g Omani coffee powder
400ml fresh cream 35.1%

Guayaquil 64% Dark Chocolate Sheet: 
500g Guayaquil 64%

Egg 250ml
Icing sugar 220gms
Almond powder 220gms
Egg white powder 20gms


Orange Sponge:
Prick the oranges with a wooden bamboo stick.
Boil them in water for two and a half hours.
After cooling, cut them and remove the seeds.
Put the oranges in a food processor and belnd to a paste.
Whip the eggs with the sugar to a soft consistency.
Sieve flour with baking powder and add the almond powder.
Fold the orange paste with egg mixture, almond powder and flour.
Arrange a tray with baking paper.
Spread the mixture on the tray and bake the sponge in the deck oven at 180 º C for 12 minutes.

Butter Cream:
Boil the sugar to soft ball stage.
Whisk the egg whites to form peaks and pour in the sugar to form an Italian meringue.
Keep on whisking and add softened butter until all the butter is incorporated in to the mixture.

Pistachio Sponge:
Whisk icing sugar, pistachio powder, and 8 eggs for 10 mins. (mixture 1)
Gradually add the 5 eggs and whisk for another 5 min.
Whisk the egg whites and sugar seperately to a meringue. (mixture 2)
Fold in the mixture 2 into mixture 1. Then fold in the butter and then sieve the flour.
Bake for 6 min at 230º C.

Omani Coffee Bavoroise:
Beat the egg yolk and the sugar.
Bring the cream (150 ml) and the milk to the boil, stir in the combined egg yolk /castor sugar mixture and cook the lot at 82/84C until it thickens on the back of a spoon.
Strain through a fine sieve and chill down quickly to 40-45C.
Whip the cream (400 ml) to Chantilly texture.
Melt the chocolate in the microwave (40C).
Stabilize the first emulsion, add Grand Marnier, egg yolk mixture and melted chocolate. If necessary add a little bit of whipped cream to the chocolate.
Once the texture is smooth, fold the remaining whipped cream into the emulsion.
Prepare a cylinder tube(2 cm diameter) with PVC laminating sheets
Cover one side of the tube with cling film, pipe the mousse with a piping bag into the tube, and let it set in the freezer.

Guayaquil 64% Dark Chocolate Sheet: 
Temper the chocolate and apply a little quantity on a PVC sheet with a spatula.
Half set, cut out small pieces (2cm x 8cm).

Whisk the egg whites and egg white powder until stiff.
Mix sugar and almond powder, then sieve into the whisked mixture.
Fold until soft and pipe into required sizes.
Bake for 8min at 170 º C.

Assembly of the cake:
Layer the orange sponge.
Pipe the butter cream.
Layer the pistachio sponge.
Cover with a chocolate sheet.
And place the mousse on top.
Crumbled macaroon as garnish.

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