BALINESE ELIXIR

Mix together the ALMOND PASTE and your initial portion of sugar, then make them more liquid by gradually incorporating the egg yolks and eggs.



Beat until a ribbon forms. Whisk the egg whites while gradually adding the remaining sugar.



Mix a small portion of the beaten egg whites with the melted NYANGBO 68% couverture and vegetable oil until a smooth, lightweight texture forms.



Add the mixture of almond paste, eggs, egg yolks and sugar.



Incorporate the sifted flour and finish off with the rest of the egg whites.



Bake in a mold, ring, or on a baking mat at 170-200°C (340-375°F).

Heat the smaller portion of cream, the glucose and the invert sugar. Slowly pour the hot mixture over the melted NYANGBO 68% couverture.



Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold cream. Mix using the immersion blender again.



Leave to set in the refrigerator, preferably for 12 hours. Do not whip. Pour it out to make a frozen puddle to insert into the assembly.

Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the melted NYANGBO 68% couverture.



Stabilize the emulsion by adding cream whipped to the texture of a mousse.



Once the mixture is smooth, check the temperature is at 45-48°C (115-120°F) and add the remaining frothy whipped cream. Pour immediately and freeze.

Melt the ingredients and combine. Use the mixture at 40-45˚C (104-133˚F) to spray on your frozen dessert.