Lako
Makes : 12 verrines
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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.
- rok trajanja:
- 2 days
- Conservation:
- +3 Celsius
Containing: 4 Components
Guayaquil 64% cream
Sastojci: Guayaquil 64% cream
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30 gsugar
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2,7 gPectin X 58
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440 gmilk
Priprema: 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
Sastojci: Orange blossom espuma
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350 gmilk
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20 gsugar
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3 gPectin X 58
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7 gOrange blossom water
Priprema: 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
Sastojci: Grue Streuzel
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100 gsugar
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100 gFlour
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100 gButter
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50 gAlmond flour
Priprema: 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
Sastojci: Guayaquil 64% cremeux
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365 gCream 35%
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365 gmilk
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145 gEgg yolks
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75 gsugar
Priprema: 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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