A table !! | Veliche
I. COMPOSITION Foamy chocolate Cocoa biscuit Thyme creamy Almond chocolate tile Roasted peaches Sensation 72 Belgian dark couverture chocolate High fat…
Keywords
- blend to get an emulsion
- whip egg whites with sugar to a firm texture. Fold in the first preparation
- and infuse the fresh thyme sprig inside for 10 minutes. Warm up again at 80°C
- add the gelatin mass and sift over the chocolate. Add the liquid fresh cream
- cut out disc of 10 cm Ø and let set. On a tray
- spread a layer of chopped almonds and add chocolate discs on top. Put in a switch off oven at 50°C
- then peel off the skin. In a cooking pan
- dipose the halves peaches and cook in butter for 5 min
- cover with cling film and let cool down. VII. ASSEMBLY In an aluminium plate
- in the center
- sprinkled of fresh thyme and pieces of Leman gold leaves.
Ingredients
- 200 g Marzipan 50%
- 50 g Icing sugar
- 1 g Sea salt
- 70 g Whole eggs
- 140 g Egg yolks
- 210 g Egg whites
- 80 g Sugar
- 80 g Flour
- 60 g High fat Cocoa Powder
- 70 g Melted butter
- Q.S Intense 35 Belgian milk couverture chocolate
- Q.S Roasted chopped almond
- 5 pieces Fresh yellow peaches
- 50 g Butter
- 100 g Fresh lemon juice
- 60 g Sugar
- 6 pieces Fresh thyme sprig
