COGNAC GANACHE WITH PISTACHIO ICE CREAM AND SPONGE CAKE

cooking

Cognac ganache

• In the bowl of a mixer, combine GRANDPRO Cream margarine (15 g), cognac, dark and milk chocolate.
• Heat the heavy cream with the glucose syrup in a saucepan to about 80 °C, pour this hot mixture over the chocolate mixture, and let it infuse for 1–2 minutes.
• Add GRANDPRO Cream margarine and beat until smooth.
• Cover the ganache closely with cling film and refrigerate it for 8 hours to stabilize.
• Load the ganache into a piping bag with a decorating tip.

Almond chocolate sponge cake

• Mix the caster sugar, almond flour, all-purpose flour, cocoa powder, and baking powder in a bowl.
• Add the eggs and mix thoroughly.
• For the ganache, combine the glucose syrup, heavy cream and dark chocolate, heat to a boil, and then chill.
• Pour the ganache into the batter and gently stir until smooth.
• Pour the batter into the baking mold.
• Bake at 170 °C for about 15 minutes (test for doneness with a toothpick).

Pistachio ice cream

• Combine the cream with the vanilla paste and bring it to a boil.
• Beat the yolks with caster sugar; fold it into the warm vanilla cream.
• Cook the mixture at 85 °C until thick.
• Add the pistachio paste, stabilizer, milk and beat until smooth.
• Let it cool and then freeze.

Assembling and garnish

• Pipe the cognac ganache onto a plate.
• Place cubes of almond chocolate sponge cake on the edges of the ganache, and pistachio ice cream on top.
• Garnish the dessert with caramelized walnuts and microgreens.