St Domingue Mosaic

Romain Renard

Lako

Makes : 4 portions

High profit

Enjoy the flavors the Saint Domingue chocolate as the mosaic effect unfolds, revealing the delicate layers of this dessert

Enjoy the flavors the Saint Domingue chocolate as the mosaic effect unfolds, revealing the delicate layers of this dessert

rok trajanja:: 1 day
Conservation:: +3 Celsius

Containing: 6 Components

Napišite komentar Sačuvajte

400 g

Whole milk
100 g

Cream 35%
125 g

Cacao Barry DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG
25 g

Sosa Proespuma hot

Boil the milk and the cream.
Pour over the melted chocolate and stir well.
Pour into a jar – Add the Proespuma and mix with an hand blender.
Pour into a syphon – Add 1 cartridge of gas and keep in a bain Marie at 65 Celsius.

500 g

Fresh Grapefruit Juice
50 g

Castor Sugar
5 g

Glucose powder
1/2 piece(s)

Grapefruit Zests

Take 200 g of the fresh grapefruit juice and warm it up to 30 Celsius.
Combine the sugar and the glucose powder together and add it to the warm juice.
Make a syrup and cool it down in the fridge for 12 hours.
The next day, add the zes and the re of the fresh juice then churn.

100 g

Grapefruit Skin
500 g

Fresh Grapefruit Juice
250 g

Castor Sugar

Peel the grapefruit and keep the skin only.
Blanched the skin 3 times starting from cold to boilling water every time.
Add the grapefruit juice and the sugar and simmer slowly until the grapefruit is fully candied.

85 g

Egg whites
72,5 g

Icing sugar
36 g

Flour
7 g

corn starch
36,5 g

water
37,5 g

Butter
3 g

salt

Preheat the oven at 180 Celsius. Combine the egg white, icing sugar, flour and corn flour together.
Boil the water, salt and butter and pour on top of the first mix.
Spread on a baking sheet and cook for 6 to 8mns mns.
Shape into desired form.

200 g

roasted pine nuts
30 g

water
100 g

sugar

Roast the pine nuts at 150 Celsius until golden brown at core
Boil the water and sugar to 115 Celsius – Add the pine nuts.
On a low heat mix with a spatula until the pine nuts are fully coated with sugar.
Remove right belore it start to caramelize.

300 g

Cacao Barry DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG
30 g

sugar
2,7 g

Pectine X58 Louis François
440 g

milk

Combine the sugar and pectin together.
Pour over the chocolate.
Emulsify and cool down to 30 few hours in the fridge.
Warm up the milk. Add the pectin / sugar to the milk and bring to a boil for 1 mns.
C. Pour into the dish and let set.

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