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ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Antonie Santos - Caramel ô

Original recipe by Antonie Santos.
Recipe for two desserts, 16 cm in diameter and 4.5 cm high.

Rum-soaked grapes

Sugar - 50 g
Water - 30 g
Grapes - 70 g
Saint James 54º rum - 10 g

Boil the grapes in water to clean and soften them. Make a syrup with the sugar, water and Saint James rum. Add the grapes and leave to macerate overnight.

Light Saint James rum mousse

Whipping cream - 50 g
Milk - 50 g
Sugar - 20 g
Egg yolks - 20 g
Saint James 54º rum - 10 g
Whipped cream - 90 g
Gelatine leaves - 1,5 g

Mix the sugar and egg yolks, then pour in the hot milk and whipping cream. Cook the custard to 85°C, then add the gelatine (previously softened in cold water and drained). Blend until smooth and leave to cool. When the mixture reaches around 30 °C, add the Saint James rum and leave to set over ice until it has a yoghurt-like texture, then fold in the whipped cream. Prepare two 12 cm rings lined with cling film, divide 40 g of grapes between each ring, pour 100 g of light Saint James rum mousse into each ring and set aside in the freezer.

Genoa Cake

Raw almond paste 70% - 100 g
Whole eggs - 100 g
Sugar - 50 g
Butter - 30 g
Flour - 30 g
Yeast - 1 g

Warm the almond paste in the microwave. Heat the sugar and whole eggs in a bain-marie to 35 °C. When beating the mixture with a flat whisk, gradually incorporate the eggs into the almond paste. Once the mixture is whipped, add the warm butter, the flour and the sifted yeast. Divide 145 g into two 16 cm circles and bake for about 15 minutes at 160 °C in a fan oven. Cut to a diameter of 14 cm; the biscuit should be about 15 mm thick.

Caramel mousse

Sugar - 140 g
Whipping cream - 150 g
Milk - 45 g
Egg yolks - 60 g
Gelatine leaves - 6 g
Whipped cream - 300 g

Make a light caramel in a dry pan with the sugar and add the hot whipping cream. Bring to the boil again and immerse the pan in an ice bath for one minute. Add the milk and egg yolks, and cook like a custard at 85°C. Add the gelatine, previously softened in cold water and drained. Smooth with a whisk and cool to around 33 °C. Fold in the whipped cream. Assembly upside down: in two 16 cm diameter rings lined with cling film, pour 300 g of caramel mousse and place the frozen rum mousse disc on top. Add 65 g of caramel mousse and top with the Genoese sponge biscuit.

Caramel glaze

Sugar - 1100 g
Water - 900 g
Whipping cream - 900 g
Sugar - 150 g
Cornflour - 90 g
Vanilla pod - 1,5
Gelatine leaves - 30 g

Make a dry caramel with the sugar, then add the hot water and whipping cream, along with the split and scraped vanilla pod. Mix the 150 g of sugar with the cornflour, stir into the caramel and boil for one minute. Add the gelatine (previously softened in cold water and drained) and whisk. Cool on a sheet lined with cling film. Pipe the glaze onto the frozen dessert at around 25 °C. If the glaze is too thin, pipe it on again.