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Professional
Abyss
Made with Oabika - Gold of the pod
An original recipe from Frédéric Bau & Victor Delpierre
6 stepsMakes 10 cocktail-desserts
Recipe Step by Step
01
IN THE SPIRIT OF A MADAGASCAN VANILLA PANNA COTTA
600g Half-fat milk
60g Sugar
5g Pectin X58
1 Madagascan vanilla bean
Dissolve the pectin with the sugar, and finely chop the vanilla bean into small pieces.
Bring the milk to a boil with the vanilla, cover and leave to infuse for about 10 minutes.
Whisk the pectin into the milk while still warm and cook the mixture on a high heat for a few minutes. Strain the mixture and place immediately in dessert glasses of your choice.
Bring the milk to a boil with the vanilla, cover and leave to infuse for about 10 minutes.
Whisk the pectin into the milk while still warm and cook the mixture on a high heat for a few minutes. Strain the mixture and place immediately in dessert glasses of your choice.
02
OABIKA DIAMOND GEL
150 g OABIKA
100g Mineral water
1g Agar-agar
Bring the mixture of ingredients to a boil for a few minutes, and pour out to a thickness of about 2cm. Allow to set without touching it, and place in the refrigerator, covered with film.
03
DELICIOUS WATER
1L Mineral water
125 g OABIKA
55g Fresh ginger
20g Hibiscus, peach, apricot and apple infusion (such as Aquasummer by Kusmi Tea®)
Wash and peel the ginger. Grate it finely with a Microplane-type grater or equivalent,
add to the water and leave to infuse.
Leave to infuse at room temperature for about 2 hours, then strain the mixture.
Lastly, add the OABIKA and keep cold.
add to the water and leave to infuse.
Leave to infuse at room temperature for about 2 hours, then strain the mixture.
Lastly, add the OABIKA and keep cold.
04
OABIKA FOAM
150 g Mineral water
150 g OABIKA
Put the ingredients in a siphon. Add two cartridges of gas, and shake.
Keep in the refrigerator for a minimum of 2 hours before serving, the foam will be all the more beautiful and long-lasting.
Keep in the refrigerator for a minimum of 2 hours before serving, the foam will be all the more beautiful and long-lasting.
05
COCOA NIB BATONS
125g All-purpose flour
125 g COCOA NIBS
100g Butter
100g Sugar
100g Raw almond flour
Cut the cold butter into cubes, put it in a mixer using the paddle attachment and beat the mixture to achieve a sand-like texture.
As soon as the dough starts to come together, add the egg whites and finish by kneading for a few seconds.
Remove from the mixer and immediately roll the mixture out between two sheets of baking paper to a thickness of about 6mm.
Sprinkle the COCOA NIBS evenly over the top, cover with paper and roll again to crush the nibs into the dough.
Cool before cutting the batons to the size of your choice.
Bake at 300-310°F (150-155°C).
Store in a dry place.
As soon as the dough starts to come together, add the egg whites and finish by kneading for a few seconds.
Remove from the mixer and immediately roll the mixture out between two sheets of baking paper to a thickness of about 6mm.
Sprinkle the COCOA NIBS evenly over the top, cover with paper and roll again to crush the nibs into the dough.
Cool before cutting the batons to the size of your choice.
Bake at 300-310°F (150-155°C).
Store in a dry place.
06
GUANAJA ELIXIR
125 g GUANAJA 70%
50 cl Unflavored fruit brandy 40%
Leave the GUANAJA fèves to infuse in the brandy at room temperature for 4 days.
Strain with a muslin or a sheet of coffee filter paper.
Strain with a muslin or a sheet of coffee filter paper.
Assembly and finishing
Fill transparent dessert glasses with approximately 65g of vanilla panna cotta.
Store in a cool place for a maximum of 3 days, preferably covered with plastic wrap.
Using a paring knife, break up the OABIKA diamond gel to create ice crystal-like shard shapes.
Place them around the edge of the panna cotta and stick carefully to the glasses.
Fill with about 60g of delicious water and just before serving, gently cover with the OABIKA foam using a siphon.
Serve with the cocoa nib batons and the Guanaja elixir shooter (drink ice-cold from the freezer).
Meet the Chef
Creative Director Valrhona at Tain l’Hermitage
Frédéric Bau
“We both decided to forget the worlds that we know, chocolate for one and coffee for the other, to create a level playing field and set ourselves a new culinary challenge. Each brought their own individuality and vision for the product to some fabulously enriching, unexpected and gourmet meetings and discussions. We initially decided not to use alcohol in the recipe, but after the first tasting, we wanted to add com- plexity to the recipe as a whole, for an even more indulgent experience. The result is a lavish cocktail-dessert that can be drunk and eaten at the same time, with a layered visual effect and soft, gourmet melt-in-the-mouth, crunchy and crispy textures.”
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