Recipe BLACKCURRANT CHESTNUT VERRINE - Professionals
www.remycointreaugastronomie.com
Preparation steps: blackcurrant jelly, vanilla cream, chestnut mousse, cream to decorate, assembly and finishing
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.remycointreaugastronomie.com.
Ingredients
- 400 g blackcurrant puree
- 50 g sugar
- 7 g gelatine
- 100 g Griottines concentrated juice
- 750 g Debic Cream (35% fat)
- 175 g egg yolks
- 135 g sugar
- 18 g gelatine
- 2 vanilla pods
- 500 g vanilla cream
- 200 g chestnut puree
- 25 g Rémy Martin® cognac 50%
- 500 g Debic Cream (35% fat)
- 150 g walnut puree
- 150 g chestnut puree
- 100 g de Debic Butter Constant
- 20 g Rémy Martin® cognac 50%
- 300 g biscuit / pieces of cake
- 90 g candied chestnuts
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