Lotus Cake

35×25×1cm (h) Ø5.5cm

Bain-marie the icing, yolks and egg to 38°C, then whisk until fluffy. Mix in the peanut ground and almond ground. Add in melted butter and grapeseed oil. Fold in the cake flour, and mix until no lumps remain. Whip the meringue to stiff peak, mix and fold into the egg batter. Pour the cake batter into a tray, spread evenly, and bake at 170°C for 10–12 minutes. Convection oven 170°C 10–12 min (preheat 190°C) Deck oven 210°C / 140°C 12–15 min

Caramelise water and sugar to an amber colour. Pour the caramel on a silicone mat and sprinkle sea salt on top. Set aside and let cool. Using a food processor, blend toasted hazelnuts and caramel, then add in grapeseed oil gradually.

30×20×0.5cm (h) Ø5.5cm

Mix the CARMA® Praliné 1:1 Intense Hazelnut paste, dark and melted CARMA® Cocoa Butter thoroughly. Fold in the feuilletine, and mix evenly.

15g/piece

Warm the calamansi puree along with the glucose up to 60°C. Add the cream and sea salt, and bring the mixture to a boil. In a saucepan, gradually add the sugar in portions to make dry caramel. Pour the warm calamansi mixture into dry caramel, and cook it to 108°C. Now cool the mixture down to 80°C, pour into a jug with a cold butter cube in it. Emulsify with a hand blender. Pour onto a tray, wrap the surface, and let chill overnight. Whip the caramel before use.

65g/piece

Bring the cream and glucose syrup to a boil. Pour the hot cream into a jug that already contains the CARMA® Dark Padera 55%, salt and gelatine, then emulsify with a hand blender. Cool the mixture down to 32–32 °C. Whip the cream to medium peak, then fold it into the chocolate mixture until well combined.

25g/piece

Beat the cream cheese, sugar and vanilla paste until smooth and lump free. Add the melted gelatine and mix thoroughly. Gradually add the cream in portions and whip to mid-stiff peak.

Melt the CARMA® Cocoa Butter before pouring it into the CARMA® Dark Padera 55% chocolate. Add the food colouring and mix with hand blender. Gradually add the grapeseed oil and blend thoroughly.

Heat up the water and sugar until warm. Add the pectin NH and sugar, stirring continuously. Bring the mixture to a boil. Then add the glucose syrup and bring to a boil once more before adding the gelatine. Mix thoroughly. Let the pectin NH glaze chill overnight. Use at 30–32 °C.