TIPSY ENSAIMADA DE MALLORCA WITH A GIANDUJA CHOCOLATE CRÈME
: Dessert | : 4 | : Medium
Ingredients
Decorating ingredients
Chopped pistachios
Organic pansies
Tipsy Ensaimada de Mallorca
½ Ensaimada de Mallorca (for 8 to 10 persons)
50 ml orange liqueur
200 ml orange juice
Gianduja creme
150 g sugar
700 ml cream
200 g egg yolk
450 g Gianduja chocolate
Instructions
Place some parchment paper on the base of a metal plate.
Place the Ensaimada de Mallorca on top in layers of about 12 cm, cover with 3 parts freshly-squeezed orange juice and one part orange liqueur and cover with more parchment paper.
Place another plate the same size on top, weigh it down and leave to press together for approximately 12 hours.
Put the sugar and cream in a saucepan and bring to the boil for a few minutes.
Then mix with the egg yolks in a bain marie, strain through a fine sieve and add the Gianduja chocolate.
Whip until a creamy mixture is obtained and store in a cool place.
Presentation
Put tipsy Ensaimada de Mallorca in the centre of a plate.
Add a spoonful of the chocolate cream.
Top with minced pistachios and pansies.