Recipe Delicitrus - Professionals
www.remycointreaugastronomie.com
Preparation steps: orange chocolate mousse with Cointreau, orange chocolate ganache, Cointreau mandarin jelly, mandarin veil...
Ingredients
- 200 g whole milk 3,5%
- 550 g orange chocolate drops
- 15 g gelatin sheets
- 500 g fresh cream 35%
- 25 g Cointreau® 60%
- 100 g glucose syrup
- 900 g orange chocolate drops
- 1 000 g mandarin puree 100%
- 60 g Cointreau® 60%
- 300 g sugar (250 + 50)
- 110 g pectin Kabri Braun
- 1 000 g mandarin puree Boiron
- 300 g sugar
- 50 g gelatin sheets
- 3 g pectin agar-agar
More Like This
Recipe COUP DE CŒUR - Professionals
remycointreaugastronomie.com
Recipe Desire - Professionals
remycointreaugastronomie.com
Recipe COINTREAU ORANGE - Epicureans
remycointreaugastronomie.com
Recipe FRUITÉ - Professionals
remycointreaugastronomie.com
Recipe PRALINE COINTREAU - Professionals
remycointreaugastronomie.com
Recipe ANGEL CREAM - Professionals
remycointreaugastronomie.com
Recipe PEAR VERRINE - Professionals
remycointreaugastronomie.com
Recipe CHOCOLATE WITH COINTREAU MOUSSE - Professionals
remycointreaugastronomie.com