Εύκολο

Φτιάχνει: 12 portions

Amazing combination of exotic fruits and whipped Gold chocolate ganache, served in a glass, is a perfect solution for hot summer days.

Amazing combination of exotic fruits and whipped Gold chocolate ganache, served in a glass, is a perfect solution for hot summer days.

Διάρκεια ζωής:: 3 days
Conservation:: +4°C

Περιέχει: 4 Συστατικά

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10.6 oz

Boiron Coconut Puree
3.2 oz

milk
2.8 oz

egg yolks
1.4 oz

sugar
0.7 oz

gelatin mass
14.1 oz

Callebaut White Chocolate - Velvet - 10kg Callets

1. Make an Anglais sauce with the coconut fruit puree, milk, egg yolk and sugar.
2. Pour over the chocolate, the gelatine.
3. Mix well using a hand blender.
4. Put into the cups and put it in the fridge until totaly set.

9.9 oz

egg whites
2.4 oz

sugar
2.8 oz

egg yolks
0.7 oz

flour
2.4 oz

butter
8.8 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

1. Make a French Meringue with egg whites and sugar.
2. Melt at 45°C the Gold Chocolate with the butter.
3. Add the egg yolks to the chocolate.
4. Incorporate the meringue with the flour into the first batter.
5. Spread in a silpat.
6. Bake in the oven at 175°C for 7 to 8 minutes.

7.9 oz

Boiron Mango Puree
2.6 oz

Boiron Passion Fruit Puree
1.6 oz

sugar
0.1 oz

pectin

1. Heat the fruit purees at 40-45°C.
2. Mix the pectine with the sugar and add to the fruit puree.
3. Bring to a boil for 2-3 minutes.

4.7 oz

3,25% full fat milk
1.1 oz

sugar
0.1 oz

Vanilla pod
7.1 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
12.9 oz

Cream 35 %
0.6 oz

NCB‐HDO3

1. Heat the milk and vanilla at 85°C.
2. Make a dry caramel with sugar and add warm milk.
3. Pour over the Gold chocolate and Cocoa butter. Mix well using a blender.
4. Add the cold cream (4°C) and mix.
5. Place the batter in the fridge for 12 hours.
6. Whisk until you get the desired texture.