Recipe BUTTERFLIES & ROYAL SIDECAR - Professionals

Name: Recipe BUTTERFLIES & ROYAL SIDECAR - Professionals
Ingredients: 122 g fresh cream (35% fat); 25 g fresh yuzu pulp; 3 g Cointreau® 60%; 3 g grated fresh ginger; 3 g lime zest; 31 g egg yolks; 31 g sugar; 1 ½ gelatin leaf, silver; 270 g fresh cream (35% fat); 70 g egg yolks; 60 g whole eggs; 72 g sugar; 22 g water; 8 g Cointreau® 60%; 100 g Ecuador origin dark chocolate couverture; 2 gelatin leaves, silver; 50 g cocoa butter; 150 g dark chocolate 60%; 125 g butter; 125 g flour (T45); Q.S. Szechuan pepper; Q.S. Fleur de sel; 90 g black olives; 35 cl Rémy Martin® 1738 Cognac; 30 cl Cointreau® 40%; 15 cl lemon juice

www.remycointreaugastronomie.com

Preparation steps: ginger yuzu cream, dark chocolate mousse, dark chocolate spray, black olives shortbread, ...

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