Easter Egg Dessert

Name: Easter Egg Dessert
Ingredients: 75 g Passion fruit purée; 3 g Honey; 3 g Gelatine; 15 g Water (to rehydrate the gelatine); 120 g PASSION FRUIT INSPIRATION; 150 g Whipping cream 35%; 40 g Butter; 40 g Finely ground almonds; 30 g Brown sugar; 30 g Spelt flour*; 2 g Fleur de sel; 10 g Cocoa powder; 20 g CARAÏBE 66% chocolate

www.valrhona.com

Make the CARAÏBE 66% egg shells and leave to set for 2 hours at room temperature. Remove them from the mould. Divide the PASSION FRUIT INSPIRATION crémeux

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Ingredients

75 g Passion fruit purée
3 g Honey
3 g Gelatine
15 g Water (to rehydrate the gelatine)
120 g PASSION FRUIT INSPIRATION
150 g Whipping cream 35%
40 g Butter
40 g Finely ground almonds
30 g Brown sugar
30 g Spelt flour*
2 g Fleur de sel
10 g Cocoa powder
20 g CARAÏBE 66% chocolate

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Easter Egg Dessert

Ingredients