Medium
Makes: 6 entremets of 16cm diameter
  • Good to go
  • Good for freezing
Enjoy this recipe made with rich cocoa content paired with a hint of a citrus surprise!
Enjoy this recipe made with rich cocoa content paired with a hint of a citrus surprise!
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 5 Components

Biscuit St Domingue

Ingredients: Biscuit St Domingue

Preparation: Biscuit St Domingue

  1. In the Robot Coupe, place the almonds and sugar, and mix.
  2. Add the eggs slowly and mix for 10 minutes.
  3. Add the softened butter and the melted chocolate.
  4. Whip the egg whites with the sugar and combine everything together.
  5. Bake at 175°C for 20 minutes.

Banana & Passion Fruit Insert

Ingredients: Banana & Passion Fruit Insert

  • 1.1 lb
    Banana purée
  • 2.1 oz
    Passion Fruit Puree
  • 1.1 oz
    sugar
  • 0.1 oz
    Gelatin powder 200 bloom
  • 0.8 oz
    water

Preparation: Banana & Passion Fruit Insert

  1. Combine the purees together with the sugar and bring to a boil.
  2. Then, add the gelatin mixture.

St Domingue 70% Chocolate Mousse

Ingredients: St Domingue 70% Chocolate Mousse

Preparation: St Domingue 70% Chocolate Mousse

  1. Combine the gelatin and water.
  2. Warm up the milk, then add the gelatin mixture.
  3. Pour it on top of the melted chocolate and create an emulsion.
  4. Allow it to cool down to 40°C, then fold in the cream.

Passion Banana Jelly

Ingredients: Passion Banana Jelly

  • 10.6 oz
    Passion Fruit Puree
  • 0.5 oz
    Banana purée
  • 0.1 oz
    agar agar
  • 1.1 oz
    sugar
  • 0.1 oz
    Gelatin
  • 0.6 oz
    water

Preparation: Passion Banana Jelly

  1. Combine the gelatin and water.
  2. Mix the agar agar and sugar.
  3. Warm up the purees to 40°C.
  4. Add the sugar-agar mixture and bring it to a boil for 1 minute.

St Domingue 70% glacage miroir

Ingredients: St Domingue 70% glacage miroir

Preparation: St Domingue 70% glacage miroir

  1. Combine the gelatin and water.
  2. Cook the water, sugar, and glucose until it reaches 103°C.
  3. Then, add the condensed milk and the chocolate.
  4. Mix everything together and let it rest overnight.
  5. Melt the mixture at 40°C, mix well, and use it when it reaches a temperature of 30-35°C.

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