ASSEMBLY AND FINISHING
Prepare the Namelaka, Ice Cream and Chocolate Sauce. Make the Cocoa Streusel and sift out 250g. Use the rest to make little clusters. Bake at 150°C (300°F) for about 15 minutes. Prepare the Cocoa Biscuit, then place 1000g into a 30x40cm tray. Sprinkle on 250g of cooked cocoa streusel. Bake at 180°C (355°F) for about 15 minutes. Once the Cocoa Biscuit has cooled, cut out 4cm disks.
For the chocolate decorations: Use the tempered Itakuja Spray Mix to brush lines onto acetate paper. Once these have hardened partially, use a brush to scatter the sparkling gold powder on evenly. Thinly spread the tempered ITAKUJA 55% couverture between two sheets of acetate paper. Before it has completely hardened, cut out 10cm disks and use a cutter to cut an oval shape into the center of the decoration – This will stop the quenelle from slipping away during assembly. Leave to harden.
Put a Biscuit in the base of a dish. Use a sultane nozzle to pipe on the Namelaka until the Biscuit is completely covered (about 40g). Place a few fresh halved raspberries in the Namelaka’s hollow. Place a chocolate disk on the Namelaka. Decorate the top of the disk with halved raspberries, the Streusel clusters, and Absolu Cristal jellied passionfruit juice. Heat the sauce and place it in a sauce jug. Complete with an ice cream quenelle.