"Mimosa" by Frank Haasnoot
The famous Master Pastry Chef Frank Haasnoot present his recipe to make a perfect dessert with Mimosa, the elegant BlackSil mould.
Food grade silicone is the perfect ally for pastry chefs to bake and freeze cakes, parfaits, single portions and much more, withstanding temperatures from -60°C to +230°C. Martellato offers dozens of food grade silicone moulds for monoportions and cakes, in many different shapes.
"Mimosa" - by Frank Haasnoot
MIMOSA
Ingredients:
Honey mousse
Biscuit joconde/spices
Coffee mousse
Mascarpone coffee whip ganache
Yellow chocolate spray
HONEY MOUSSE
Ingredients:
Sour cream 265 g
Honey 138 g
Egg yolks 75 g
Cream 460 g
Gelatin mass 62 g
Procedure
Cook the honey with till 118’C and pour slowly on the whipping egg yolks and whip airy. Heat a little bit of the sour cream and add it to the melted gelatin mass, and add the remaining sour cream. Add the sour cream to the whipped egg yolks and add this to the whipped cream.
BISCUIT JOCONDE
Ingredients:
Egg whites 60 g
Sugar 71 g
Almond Powder 714 g
Supeculaas spices 4 g
Flour 19 g
Starch 1 g
Salt 1 g
Eggs 103 g
Butter 13 g
Procedure
Whisk egg whites with sugar (A) till stiff peak. On a separate bowl, Whisk eggs with the sugar (B). Mix the two gently and add the sifted flour, spices and starch. Add the melted butter (70’C). Bake at 190’Ch.
MASCARPONE COFFEE WHIP GANACHE
Ingredients:
Cream 202 g
Broken coffee beans 7 g
Gelatin mass 6 g
Zephyr 34% 35 g
Alunga 41% 18 g
Mascarpone 133 g
Procedure
In a saucepan, bring to the boil the cream and coffee. Add gelatin mass and chocolates, strain and blend with handblender. The following day whip it and mix is the mascarpone.
COFFEE MOUSSE
Ingredients:
Cream 39 g
Milk 39 g
Sugar 6 g
Broken coffee beans 2 g
Egg yolk 16 g
Alunga 41% 163 g
Cream (whip) 137 g
Procedure
In a saucepan, bring to the boil the cream, milk and coffee. Combine together the egg yolk and sugar. Cook as creme anglaise and. strain directly the mix on the melted milk chocolate. Use the hand blender to mix well until it's smooth. Leave to cool down until 25 degrees C and add the whipped cream.
GELATINE MASS
Ingredients:
Gelatine 200 Bloom (gold) 100 g
Water 500 g
Procedure
Based on gelatine powder: Mix water and Gelatine powder into a bowl and leave it on the table for 10 minutes. Place the bowl into the microwave and heat till 60’C. Leave in the fridge and cut into cubes.
Based on gelatine leaves: Mix water and Gelatine leaves and leave it on the table for 10 minutes. Place the bowl into the microwave and heat till 60’C. Leave in the fridge and cut into cubes.
So with leaves don’t squeeze the water out the leaves, place the leaves together with water into the microwave.
ASSEMBLY
Cut out the biscuit at 5 cm and pipe drops of coffee whip ganache and coffee mousse on top of the biscuit. Place this in the freezer to set. Make the honey mousse and pipe it into the mould, push the frozen mousse/ganache into the honey mousse and place again into the freezer. When frozen, remove from freezer and spray with yellow chocolate spray.
Would you like to know more about Mimosa by BlackSil moulds? Click the bottom to discover all models.
ABOUT
Frank Haasnoot
Frank Haasnoot is a Dutch pastry chef and chocolatier with over 25 years experience.
When Frank finished his education he started working for several luxury pastry shops and Michelin star restaurants. He decided to leave The Netherlands and started to work around the globe.
In the last 11 years he worked in New York, Kuwait, Taiwan, Hong Kong and Barcelona.
During his career Frank competed in national and international pastry competitions. In 2011 he was awarded as a World Champion in pastry & chocolate at The World Chocolate Masters in Paris.
In 2019 Frank relocated back to The Netherlands and started working as a international consultant and pastry instructor.
Last year he launched his first pastry book Whip.
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