Medium
Makes: 6 entremets of 16cm diameter
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Good to go
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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
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245 gWhole almonds
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200 gCastor Sugar
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365 gWhole egg
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100 gButter
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80 gEgg whites
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50 gsugar
Preparation: Biscuit St Domingue
- In the Robot Coupe, place the almonds and sugar, and mix.
- Add the eggs slowly and mix for 10 minutes.
- Add the softened butter and the melted chocolate.
- Whip the egg whites with the sugar and combine everything together.
- Bake at 175°C for 20 minutes.
Banana & Passion Fruit Insert
Ingredients: Banana & Passion Fruit Insert
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500 gBanana purée
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60 gPassion Fruit Puree
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30 gsugar
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4 gGelatin powder 200 bloom
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24 gwater
Preparation: Banana & Passion Fruit Insert
- Combine the purees together with the sugar and bring to a boil.
- Then, add the gelatin mixture.
St Domingue 70% Chocolate Mousse
Ingredients: St Domingue 70% Chocolate Mousse
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320 gmilk
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12 ggelatin powder
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72 gwater
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700 gCream 35%
Preparation: St Domingue 70% Chocolate Mousse
- Combine the gelatin and water.
- Warm up the milk, then add the gelatin mixture.
- Pour it on top of the melted chocolate and create an emulsion.
- Allow it to cool down to 40°C, then fold in the cream.
Passion Banana Jelly
Ingredients: Passion Banana Jelly
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300 gPassion Fruit Puree
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15 gBanana purée
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3 gagar agar
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31 gsugar
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3 gGelatin
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18 gwater
Preparation: Passion Banana Jelly
- Combine the gelatin and water.
- Mix the agar agar and sugar.
- Warm up the purees to 40°C.
- 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
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150 gwater
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300 gsugar
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300 gGlucose
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200 gCondensed milk
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20 gGelatin powder 200 bloom
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120 gwater
Preparation: St Domingue 70% glacage miroir
- Combine the gelatin and water.
- Cook the water, sugar, and glucose until it reaches 103°C.
- Then, add the condensed milk and the chocolate.
- Mix everything together and let it rest overnight.
- Melt the mixture at 40°C, mix well, and use it when it reaches a temperature of 30-35°C.
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