jerez, Palo Cortado

Palo Cortado toffee

  • 100 g sugar
  • 90 g cream
  • 45 g liquid glucose
  • 10 g Takaran
  • 25 g butter
  • 25 g palo cortado sherry

Caramelise the sugar at 180ºC, add the warmed cream and allow to deglaze. Remove from the heat, add the liquid glucose and the chocolate. Mix and add the butter and the Palo Cortado when the mixture reaches 50ºC. Leave to cool.

vanilla mousse

  • 500 g milk
  • 1 pod(s) vanilla
  • 100 g egg yolks
  • 100 g sugar
  • 20 g cornflour
  • 5 g gelatin leaves
  • 400 g semi-whipped cream 45%
  • 200 g meringue buttercream

Infuse the milk with the vanilla for 15 minutes. Make a cream with the infused milk, egg yolks, sugar and cornflour. Strain. Add the previously soaked gelatin, mix with the meringue buttercream and the semi-whipped cream

meringue buttercream

  • 60 g egg white
  • 60 g powdered glucose
  • 60 g dextrose
  • 3 g albumin
  • 1 g cream of tartar

Mix all the solids together, add the egg whites and mix in bain marie at 65ºC. Whip.


  • 160 g sugar
  • 300 g cream
  • 20 g milk
  • 1 pod(s) vanilla
  • 100 g butter
  • 25 g clarified butter
  • 2 g salt
  • 2 g gelatin leaves
  • 10 g peach liqueur

Cook the sugar at 165ºC, deglaze with the cream and the milk previously infused with the vanilla and the salt. Cook to a temperature of 104ºC and add the butter and the gelatin. Blend in the Thermomix at low speed until a smooth, shiny cream is obtained. Add the liqueur and continue blending until everything is well mixed in. Spoon out. 

chocolate sponge


Beat the egg yolks together with 198g sugar and the invert sugar. Whisk the egg whites and gradually add 72g sugar while whisking. Combine the two mixtures. Sieve the flour with the cocoa and add the beaten mixtures. Melt the butter and the chocolate separately. Combine and mix together. Spoon out to a thickness of 5 millimetres and cook at 200ºC for 5 minutes.

Palo Cortado mousse

  • 120 g cream
  • 30 g egg yolks
  • 30 g sugar
  • 2.5 g gelatin leaves
  • 185 g Jade
  • 20 g palo cortado toffee
  • 360 g semi-whipped cream 45%

Make a crème anglaise at 82ºC with the cream, sugar and egg yolks. Add the gelatin leaves. Scald the chocolate with the crème anglaise, add the toffee and Palo Cortado. Mix with the semi-whipped cream and spoon out.

milk chocolate glaze

  • 270 g water
  • 300 g sugar
  • 300 g glucose
  • 10 g gelatin leaves
  • 300 g condensed milk
  • 250 g Jade
  • 60 g cocoa paste

Make a syrup with the water, glucose and sugar at 103ºC. Add the gelatin leaves and mix. Add the condensed milk, chocolate and the paste. Smooth with the food processor with no air and glaze at around 25/30ºC.



Make a chocolate strip to wrap round the cake using a strip of acetate.


Assemble the cake in reverse. Place some Palo Cortado mousse in a cake ring, followed by a disc of vanilla and toffee mousse. Finish off with mousse and chocolate sponge. Freeze and coat with the milk chocolate glaze.