Exotic Cup
Lako
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

Coconut Cremeux

Sastojci: Coconut Cremeux

Priprema: Coconut Cremeux


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.
 

Gold Chocolate Biscuit

Sastojci: Gold Chocolate Biscuit

Priprema: Gold Chocolate Biscuit


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.
 

Exotic marmelade

Sastojci: Exotic marmelade

  • 7.9 oz
    Boiron Mango Puree
  • 2.6 oz
    Boiron Passion Fruit Puree
  • 1.6 oz
    sugar
  • 0.1 oz
    pectin

Priprema: Exotic marmelade


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.
 

Whipped Gold chocolate ganache

Sastojci: Whipped Gold chocolate ganache

Priprema: Whipped Gold chocolate ganache


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.
 

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