Easy
Makes: 12 verrines
-
Good to go
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Good for freezing
Elevate your dessert experience with this sweet and refreshing recipe that excites you with every bite.Elevate your dessert experience with this sweet and refreshing recipe that excites you with every bite.
- Shelf life:
- 2 days
- Conservation:
- +3 Celsius
Containing: 4 Components
Guayaquil 64% cream
Ingredients: Guayaquil 64% cream
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1.1 ozsugar
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0.1 ozPectin X 58
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1.0 lbmilk
Preparation: Guayaquil 64% cream
- Combine the sugar and the pectin X58.
- Warm up the milk, then add the sugar-pectin mixture.
- Boil for one minute.
- Pour it on top of the chocolate.
- Cool it down to 30 degrees Celsius and pour it into the glass.
- Set it in the fridge for a few hours.
Orange blossom espuma
Ingredients: Orange blossom espuma
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12.3 ozmilk
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0.7 ozsugar
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0.1 ozPectin X 58
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0.2 ozOrange blossom water
Preparation: Orange blossom espuma
- Warm up the milk to 50 degrees Celsius.
- Add the sugar and pectin combined and bring it to a boil.
- Add the orange blossom water when the mixture reaches 30 degrees Celsius.
- Let it set in the fridge.
- Pour it into the siphon and add two gas cartridges.
- Shake well.
Grue Streuzel
Ingredients: Grue Streuzel
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3.5 ozsugar
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3.5 ozFlour
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3.5 ozButter
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1.8 ozAlmond flour
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1.8 ozNIBS-S
Preparation: Grue Streuzel
- Mix the grue and the sugar together.
- Combine all the ingredients and mix until you get a dough.
- Make small balls and bake them at 150 degrees Celsius.
Guayaquil 64% cremeux
Ingredients: Guayaquil 64% cremeux
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12.9 ozCream 35%
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12.9 ozmilk
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5.1 ozEgg yolks
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2.6 ozsugar
Preparation: Guayaquil 64% cremeux
- Make the crème anglaise and pour it on top of the melted chocolate.
- Crystalize in the fridge overnight.
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