Dominican Transparence | Valrhona
Weigh out 700 g of the cake mixture and pour into a raised edge 34 x 34cm silicone mat and bake for 12 minutes at 170°C (338°F).Place the verrines in the fr
Ingredients
- 500g banana puree
- 40g passion fruit puree
- 30g sugar
- 4g powdered gelatin
- 20g water
- 25g lemon juice
- 250g milk
- 22g chaï tea
- 326g MILK BAHIBE 46%
- 5g powdered gelatin
- 25g water
- 500g whipping cream 35%
- 330g milk
- 50g glucose
- 160g MILK BAHIBE 46%
- 90g TAINORI 64%
- 1ea vanilla bean
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