Xmas Candles
I. COMPOSITION Praliné Crumble Creamy Praliné Grapefruit Grapefruit Mousse White Chocolate Glaze Gold Praliné Glaze Fresh Grapefruit Segments II.…
Keywords
- sugar
- and glucose
- and pour on the gelatin to melt it. Add chocolate
- and pour on the gelatin to melt it. Add praliné
- mix well
- fill with mousse 1 truffle silicon mold ø4 cm and push inside 1 frozen sphere of creamy ø2cm
- 1 truffle silicon mold ø3 cm
- and 1 truffle silicon mold ø2 cm
- then freeze. Unmold
- dip the balls of mousse in white chocolate glaze
- grapefruit segments and broken roasted hazelnut.
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.veliche.com.
Cooking tools:
- Chocolate mold
- Immersion blender
- Instant-read thermometer
- Kitchen scale
- Microplane
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Baking sheet
- Chef's knife
- Cutting board
- Freezer
- Plate
Ingredients
- 100 g Fresh grapefruit juice (1)
- 25 g Gelatin mass (1/5)
- 260 g Hazelnut praliné 65%
- 85 g Butter
- 115 g Fresh grapefruit juice (2)
- 75 g Fresh grapefruit juice
- 19 g Gelatin mass (1/5)
- 170 g Obsession 30 Belgian White Chocolate
- 4 g Grapefruit zests
- 375 g Whipped cream 35% fat
- 100 g Fresh cream 35% fat
- 15 g White chocolate coloring
- 70 g Sugar
- 410 g Glucose syrup
- 180 g Gelatin mass (1/5)
- 225 g Obsession 30 Belgian white Chocolate
- 700 g Mirror glaze neutral
- 190 g Gelatin mass (1/5)
- 250 g Hazelnut praliné 65%
- SQ Gold powder
- 2 pcs Fresh grapefruit
