Kisselo Dessert - Bistro Version | Valrhona Chocolate
Prepare the namelaka and sorbet. Make the yogurt mousse and immediately pour about 30g into a glass held at an angle (you can use silicone molds or cling f
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Cooking tools:
- Kitchen scale
- Saucepan
- Whisk
- Mixing bowl
- Microplane
- Chef's knife
- Stove
- Immersion blender
- Glass
- Candy mold
- Plastic wrap
- Piping bag
- Star piping nozzle
- Refrigerator
- Freezer
- Spoon
- Ladle
- Fine-mesh sieve
Ingredients
- 3g gelatin
- 130g whole milk
- 3g lemon zest
- 10g glucose
- 235g IVOIRE 35%
- 270g liquid whipping cream 35%
- 315g water
- 170g caster sugar
- 50g atomized glucose
- 18g 0% fat powdered milk
- 2g sorbet stabilizer
- 240g lemon juice
- 1 lemon zest
- 1 vanilla pod
- 5g gelatin
- 80g whole milk
- 4 lemon zests
- 15g yogurt powder
- 165g plain yogurt
- 190g IVOIRE 35%
- 290g liquid whipping cream 35%
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