SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Norbert Vannier - El San Silvestre

Original recipe by Norbert Vannier.
M.O.F Patissier Conseil-Création-Formation Broye, France.

For a 60 x 40 x 4.5 cm baking tin.

1. Almond and orange sponge

Egg whites - 630 g
Sugar - 220 g
Almond TpT - 670 g
Flour - 110 g
5 orange zest strips

Whisk the egg whites with the sugar. Gently fold in the TpT, flour and orange zest. Pour into the tin and bake at 180 °C for 12–15 minutes. Set aside.

2. Gelatinised orange juice

Orange juice - 1700 g
Mango purée - 150 g
Passion fruit purée - 150 g
Cointreau^® 60º - 160 g
Gelatine - 45 g
Sugar - 200 g

Heat the juices and fruit purées to 45 °C. Add the sugar and the gelatine (previously soaked in cold water). Add the Cointreau^® and pour into a 40 x 60 cm baking tray or silicone mould. Chill.

3. Nougat mousse

Milk - 380 g
1 vanilla pod
Sugar - 70 g
Egg yolks - 250 g
Soft nougat paste - 190 g
Gelatine - 24 g
Whipped cream - 60 g
Toasted ground almonds - 75 g
Chopped nougat - 75 g
Whipped cream - 1200 g

Make a custard with the milk, vanilla, sugar and egg yolks. Add the nougat paste, the gelatine (previously soaked in cold water) and the single cream. Fold in the ground almonds and chopped nougatine. Chill and fold in the semi-whipped cream.

4. Light Cointreau^® cream

Custard - 900 g
Gelatine - 30 g
Semi-whipped cream - 1100 g
Sugar - 150 g
Cointreau^® 60º - 120 g

Pour the melted gelatine into the custard. Once cooled, add the Cointreau^® and the semi-whipped cream, along with the sugar.

5. Cointreau^® syrup for soaking

Water - 250 g
Sugar - 150 g
Cointreau^® 60º - 50 g

Finishing touches

In a 60 x 40 x 4.5 cm frame, place a layer of sponge cake, soak with the Cointreau® syrup, spread the nougat bavaroise. Add the gelatine-set mixture. Pour over the light Cointreau^® cream.
Set aside in the freezer. Finish with a neutral orange-flavoured glaze. Decorate.