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Makes : 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.

rok trajanja:: 3 days
Conservation:: +4°C

Containing: 4 Components

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300 g

Boiron Coconut Puree
90 g

milk
80 g

egg yolks
40 g

sugar
20 g

gelatin mass
400 g

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.

280 g

egg whites
67 g

sugar
80 g

egg yolks
20 g

flour
67 g

butter
250 g

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.

225 g

Boiron Mango Puree
75 g

Boiron Passion Fruit Puree
45 g

sugar
4 g

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.

134 g

3,25% full fat milk
30 g

sugar
2 g

Vanilla pod
202 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
365 g

Cream 35 %
18 g

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.