PRISTINE TRAIL | Valrhona
AZÉLIA 35% (as needed)Chestnuts (as needed) ASSEMBLY Spread the meringue over strips of parchment paper using a 3× 18cm stencil and curve into a wavy shape
Ingredients
- 112g egg whites
- 225g sugar
- 5g citric acid
- 340g chestnut paste
- 112g chestnut purée
- 50g heavy cream 36%
- 75g ABSOLU CRISTAL NEUTRAL GLAZE
- 35g Granny Smith apple juice
- 5g lemon juice
- 230g Mont-Blanc Apple Gel
- 230g diced apples
- 44g Manzana liqueur
- 525g heavy cream 36%
- 3 ea NOROHY VANILLA BEANS
- 350g heavy cream 36%
- 35g invert sugar
- 35g glucose syrup
- 240g OPALYS 33%
- 215g Granny Smith apple purée
- 2g agar agar
- 22g sugar
- 2g gelatin powder (220 bloom)
- 10g water for the gelatin
- 285g water
- 305g sugar
- 80g glucose powder
- 1010g Granny Smith apple purée
- 20g lemon juice
- 3g sorbet stabilizer
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