Island Pralines

A show-stopping dessert with the lush tropical flavours of dark rum, praline, and vanilla beans.

by Jodi MacKinnon (QFG)

Prep Time

0 mins

Cook Time

0 mins

Total Time

0 mins

Course: Dessert
Cuisine:
Servings: 15 People
Calories: 0

Ingredients:

Chocolate Spong Cake

75 g 63% Vanuari chocolate couverture
4 eggs
75 g unsalted butter (softened)
65 g icing sugar
60 g sugar
75 g pastry flour

Soft Vanilla Caramel

163 g whipping cream (35%)
1 vanilla pod (split)
.35 g baking soda
27 g glucose
216 g sugar
2 g salt
50 g 39% Milk Vanuari chocolate couverture
45 g unsalted butter

Rum Mousseline Cream

325 g homogenized milk
60 g whipping cream (35%)
1 vanilla pod (split)
50 g muscovado sugar
75 g egg yolks
35 g cornstarch
30 g 200º bloom powder gelatin
200 g praline
50 g dark rum
180 g unsalted butter (softened)

Assembling

15 dark delta
30 small dark delta (optional)

Instructions:

Chocolate Sponge Cake

Preheat an oven to 180º C. Butter and line a baking pan with parchment.
In a double boiler, melt the chocolate couverture, and let cool slightly. Separate the egg whites and yolks.
In a mixer, beat the butter and icing sugar together until light and fluffy. Add the melted chocolate and egg yolks and beat for 5 minutes. Beat the egg whites with the sugar.
Gently fold the egg whites and flour into the chocolate mixture. Pour into the prepared pan and bake until just set.

Soft Vanilla Caramel

Bring the cream, vanilla, baking soda, glucose, and half the sugar to boil. Remove from heat and let steep for 10 minutes. Pass through a sieve.
Caramelise the remaining sugar up to 170º C and deglaze with the still-warm cream. Reheat to 110º C and add the salt.
Whisk in the chocolate and butter until emulsified. Refrigerate for 24 hours.

Rum Mousseline Cream

In a pot over medium-high heat bring milk, cream, and vanilla to just under a boil. Cover and let steep for 30 minutes. Strain.
Heat the strained milk to just under a boil. In a bowl, whisk together the sugar, egg yolks, and cornstarch. Pour the hot milk over and mix. Return to the pot and cook, constantly stirring, until it is thick.
Soften the gelatin in a little water. Whisk into the hot pastry cream. Whisk in the praline, dark rum, and butter. Cool.

Assembling

Cut and fit the sponge cake into the chocolate deltas. Pipe a small amount of soft vanilla caramel onto the sponge cake. Fill with the rum mousseline and refrigerate for 30 minutes. Pipe the rum mousseline again using a star-tipped pastry bag and decorate.

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About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

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