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Mascarpone Foam with Grand Cru chocolate, granola, orange

A refined spoon dessert, creamy and fruity

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Ingredients

Mascarpone Foam

  • 200 g Mila Mascarpone
  • 100 ml milk
  • 200 ml cream
  • 30 g powdered sugar
  • 1 pinch of salt

 

Granola

  • 100 g rolled oats
  • 50 g sliced almonds
  • 50 g hazelnuts
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • 100 g coconut oil
  • 130 g honey

 

Grand Cru Chocolate Cream

  • 75 g dark chocolate
  • 350 ml milk
  • 15 g sugar
  • 13 g cornstarch
  • 125 g whipped cream
  • 1 pinch of salt

 

Orange Salad

  • 4 oranges
  • 1 splash of Grand Marnier
  • 1 tsp powdered sugar
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Preparation

Mascarpone Foam

Mix all ingredients together well in a bowl, adjust seasoning, and pour into a cream whipper (siphon). Charge with 2 gas cartridges and chill.

Granola

Mix all ingredients except the honey and coconut oil in a bowl.

Warm the honey and coconut oil until liquid, then mix in well. Spread everything on a baking tray and roast evenly at about 140 °C for about 40–50 minutes.

Grand Cru Chocolate

Combine the milk, sugar, chocolate, cornstarch, and salt in a pot, bring gently to a boil, and simmer lightly for 1–2 minutes. Transfer to a bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and chill immediately in the refrigerator.

After about 2–3 hours the cream should be cold. Gently fold in the whipped cream.

Orange Salad

Peel the oranges with a knife and cut into segments, then marinate with powdered sugar and Grand Marnier.

Assembly

Spoon the granola into the bottom of the glass, layer the chocolate cream on top, then add the orange segments, and finish with the mascarpone foam. For the finishing touch, sprinkle a little more granola, orange zest, and shaved chocolate over the top

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