Kisselo Dessert - Restaurant Version | Valrhona Chocolate
Fill 32mm diameter spherical molds (Silikomart Ref: SF172) or two half-spheres with 12g of yogurt mousse. Use a piping bag without a nozzle to place about
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Cooking tools:
- Spray gun
- Candy mold
- Piping bag
- Toothpick
- Pastry brush
- Ice cream scoop
- Freezer
- Kitchen scale
- Instant-read thermometer
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Oven
- Baking sheet
- Spatula
- Spoon
- Plate
Ingredients
- 135g PATE D'AMANDE 55% 3 5KG
- 40g candied citrus peel
- 325g almond shortbread
- 190g OPALYS 33%
- 8g yogurt powder
- 2g gelatin
- 100g Liquid whipping cream 35%
- 65g ABSOLU CRISTAL NAPPAGE NEUTRE
- 100g OPALYS 33%
- 35g plain yogurt
- 6g yogurt powder
- 700g OPALYS 33%
- 300g BEURRE DE CACAO
- 2 vanilla pods
- 1 citrus zest
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