AVOCADO, CHOCOLATE AND ORANGE BOMBE
Recipe by Khun Ratchanee Rungwong (Chef de Partie, Shangri-la Hotel Bangkok)

BROWNIE:

· 115 gr Butter
· 70 gr dark couvenrture 70%
· 100 gr whole egg
· 100 gr sugar
· 60 gr cake flour
· 100 gr candied oranged peel
· 10 gr grated orange rid

1. Whip the eggs and the sugar fluffy. Combine with the melted couverture, then the melted butter. Fold in the sieved flour and mix the orange peel and grated rind through the batter.
2. Spread the mixture evenly in a flexipan disk mould. Place in the oven at 170oC damper closed, for about 15 minutes. Remove and leave to cool completely before turning out.

CHOCOLATE MOUSSE:

· 200 gr Egg yolk
· 100 gr whole egg
· 180 gr sugar
· 120 gr water
· 600 gr dark couverture 70%
· 800 gr liquid cream

1. Combine the sugar, water, egg and egg yolk in a mixing bowl, placed over a bain-marie. Poach the mixture, while continuously whipping (pate a bombe). When the mixture is fluffy enough and has reached 85oC, remove it to the mixture bowl and whip until it cools down to room temperature.
2. Whip the cream fluffy, not too stiff. Mix some of it through the warm, melted chocolate, just enough to create an emulsion. Quickly but carefully fold the “pate a bombe” through chocolate, then whipped cream.
3. At this stage, the mousse should be liquid and shinny. Pour a layer in the cake mould. Place in the blast freezer until set

AVOCADO CREAM:

· 1 Avocado
· 1 banana
· 40 gr orange juice
· 80 gr lemon juice
· 40 gr water
· 20 gr sugar
· 10 gr gelatine sheets

1. Allow the gelatine sheets to bloom in five times their volume of cold water. Blend the avocado and banana meat, lemon juice, water, and sugar to a smooth paste. Slightly warm up the orange juice
2. Press the bloomed gelatine to remove excessive water and melt it in the warm orange juice. Combine this with the blended ingredients
3. Arrange in the flexipan disk moulds. Place in the blast freezer until set. Remove from the mould and place on top of the chocolate mousse, in the center of the cake mould. Keep refrigerated

ORANGE CRUNCH:

· 10 gr orange juice
· 5 gr orange zest (strips)
· 50 gr icing sugar
· 15 gr flour
· 40 gr melted butter
· 1 pinch salt

1. Melt the butter on low heat and mix with the orange juice. Add the sugar, salt and flour. Combine to a smooth paste and leave to rest in the refrigerator for an hour
2. Spread the mixture on a silpat and sprinkle with the orange rind strips. Place in the oven at 150oC and bake for approximately 20 minutes or until golden brown and crispy. Leave to cool completely before removing.

ASSEMBLY:

1. Place the tuile on top of the advocado cream disk in the centre of the cake mould. Fill the mould 80% full with dark chocolate mousse. Close the mould with the layer of brownie and level the surface
2. Place the cake in the blast freezer until set, then move the holding freezer. For service, remove from the mould. Spray entirely with green spray mixture.
3. Decorate the cake with macarons, gold leave and flamed orange segment