Recipe VERRINE: NO ALLERGIE - Professionals

Name: Recipe VERRINE: NO ALLERGIE - Professionals
Ingredients: 150 g buckwheat flour; 40 g coconut fat; 2 g soya lecithin; 3 g vanilla; 100 g chickpea juice; 80 g apple and pear pieces; 100 g sugar substitute (Ellphi); 100 g almond milk; 3 g baking powder; 1 L almond milk; 90 g sugar substitute (Ellphi); 350 g coconut fat; 10 g vanilla; 1 g salt; 80 g Cointreau® 60%; 5 g sorbet stabilisazer; 100 g buckwheat flour; 100 g roasted hazelnuts (Ranson Industries); 60 g coconut fat; 20 g chickpea juice; 3 g salt; 500 g oat milk; 150 g coconut fat; 10 g soya lecithin; 80 g cocoa mass 100% Callebaut; 5 g vanilla; 50 g sugar substitute (Ellphi); 8 g Cointreau® 60% vol.

www.remycointreaugastronomie.com

Preparation steps: chocolate sponge, vegan vanilla cream, crumble, whipped ganache, according Stephan Destrooper's recipe.

View full recipe on www.remycointreaugastronomie.com

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.remycointreaugastronomie.com.

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