Easter Egg Dessert
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
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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