Benjamin Rousseaux, second-in-command to Michelin-starred chef Simon Scott at Bistrot Saveurs in Saint-Avit, is passionate about rum. He now runs his own restaurant: L’artist.
Text and photos by Benjamin Rousseaux
“Yes, I’ve been part of the Rumporter adventure for 10 years now! So many wonderful encounters and incredible discoveries. In this special 10th anniversary issue, I’ve decided to share with you a recipe for a birthday cake I made with Plantation Barbados XO 20 th anniversary rum.
Its fruity aromas and vanilla flavour go perfectly with chocolate and praline, and of course don’t hesitate to enjoy a glass with the cake. And ask your pastry chef to reproduce for you on ungreased paper the cover of the Rumporter that touched you the most. Happy birthday and bon appétit!”
Serves 8
INGRÉDIENTS
For the base:
– 250 g speculoos powder
– 125 g butter
For the praline layer:
– 400 g praline
– 125 g milk chocolate
– 150 g feuillantine
For the chocolate mousse layer:
– 1 egg and 1 egg yolk
– 50 g sugar
– 10 g water
– 120 g dark chocolate
– 1 ristretto
– 1 capful of rum
– 60 g cream
– 2 sheets of gelatine
– 200 g full cream
For the jelly layer:
– 100 g cane syrup
– 100 g rum
– 3 sheets of gelatine
PRÉPARATIONS
Find yourself an A4 rectangular mould.
For the base:
Melt the butter and mix with the speculoos powder. Place your pastry in the bottom of the tin, packing it down and making something flat, and store it in the fridge (the base should be well set).
For the praline layer:
Melt the chocolate and praline in a bain-marie. Add the feuillantine. Then spread the mixture over your speculoos base and put back in the fridge.
For the rum jelly:
Soak the gelatine leaves in very cold water. Bring the syrup and rum to the boil and add the gelatine. Leave to cool to room temperature.
For the chocolate mousse layer:
Whip the 200 g full cream until stiff and set aside in a cool place.
Combine the chocolate, coffee and rum in a bowl. Soak the 2 sheets of gelatine in very cold water. Bring 60g of cream to the boil, add the softened gelatine leaves and pour over the chocolate to make a ganache. Keep at room temperature.
Bring the sugar and water to the boil in a small saucepan. In a bowl, using an electric whisk, whisk the egg and yolk until light and frothy. Gradually whisk in the hot syrup. Beat the mixture until cold to make the sabayon.
Mix your sabayon with the ganache and add the whipped cream, mixing quickly. Spread the mousse over the praline layer and chill for at least an hour.
Once the mousse has set in the fridge, carefully pour over the rum jelly and chill for half an hour.
Arrange and finish
Unmould your cake, place your printed unleavened baking paper on top, add a few candles and serve immediately. Happy birthday and enjoy your cake!