Golden Oasis

22g per plate

Heat all ingredients up to 85°C, vacuum seal and leave to mature overnight in a cool place. The next day, pour into a Pacojet beaker and freeze.

Spread a thin layer of tempered CARMA® Dark Padera 55% couverture on a transfer sheet and let it set slightly until it is soft. Cut out 15 pieces using a 5×2.5cm cookie cutter. Then cut out oval shapes using a 3.5×2cm oval cookie cutter. Cut out once again using a 2×1cm oval cutter. Remove the innermost oval pieces and set aside. Finally, remove the outermost “ring” and also set aside.

1. Mix the icing sugar and butter.
2. Slowly add the egg and the ground coriander seeds.
3. Add the flour, cocoa powder and almonds and knead until smooth.
4. Let the mixture rest for two hours, then roll out to a 2mm thickness and cut out with a 5×2.5cm oval cookie cutter.
5. Bake at 155°C for 10 minutes.

Toast and dry the flatbread. Chop finely and mix with the almond paste, CARMA® Gold Quintin 31% and salt. Spread to a thickness of 6 mm and let crystallise. Cut out using a 3.5×2cm oval cookie cutter and place directly into the mousse. Freeze and unmould. Spray directly with white coloured cocoa butter to create a velvet effect.

For 15 mousses

Heat up the milk and sugar, add the gelatine and stir in the goat cheese until smooth. Fold in the whipped cream and pour directly into the mould.

Approx. 15 pieces

Melt the butter and mix with the sugar. Carefully fold in the flour, then add the milk and rose water. Knead to obtain a smooth dough. Let it rest for at least 30 minutes. Meanwhile, mix the dates, apricots, CARMA® Apricoture purée (1) and date syrup (1) thoroughly until you have a slightly chunky paste. Line the sides of the silicone mould with the dough and press the paste into the cavity. Cover with more dough and prick air holes with a fork. Bake at 180°C for 20 minutes and unmould once cooled. Bring the date syrup (2), apricot purée (2), aprikoture and water to the boil and brush the ma’amouls twice with this mixture.

Bring the brown sugar and water to the boil then let it cool down. Add the apricot purée, heat back up gently and pour through a fine sieve into a squeeze bottle.

Approx. 15 pieces
Mix the icing sugar, almonds, flour, baking powder and egg whites. Dissolve the date syrup and salt in the warm butter. Add the butter mixture to the dough and mix everything together. Spread out to a 6mm thick layer and bake at 170°C for 10 minutes. Then cut out shapes using a 5×2.5cm cookie cutter.

Mix all ingredients thoroughly and bring to the boil. Let cool, mix thoroughly once more and pour into a spray bottle.

Mix all ingredients thoroughly and bring to the boil. Let cool, mix thoroughly once more and pour into a squeeze bottle.

Beat the egg white and icing sugar until smooth. Sift in the flour and cocoa powder and slowly add the butter. Spread into the desired tuile shape and bake for 6 minutes at 160°C.

Starting from the bottom, place a financier on a plate and arrange three flambéed apricot pieces on top. Garnish with apricot gel, some flowers and small chocolate leaves. Place the ma’amoul on top and the chocolate ring above. Pipe three dots of apricot and fig gel on the top and bottom of the ring. Place a sablé on top, then the sprayed mousse and garnish with a dried rose petal. Place another financier above and arrange three fig pieces on top. Garnish with fig gel, flowers and small chocolate leaves. Add another sablé on top, then a scoop of apricot sorbet and garnish with the wafer. Finally, pour the sauce in the middle of the plate and serve.