One Kiss of Calatrava by Francisco Broccolo | Pastry Arts

Name: One Kiss of Calatrava by Francisco Broccolo | Pastry Arts
Ingredients: 250 g heavy whipping cream; Bloom the gelatin, squeeze dry, and then dissolve it in the yogurt.; Combine the chocolate and the yogurt mixture.; Whip the heavy cream to soft mounds only (half whipped). Incorporate the chocolate mixture with the whipped cream.; 200 g Opalys 33% white chocolate; 100 g unsalted butter; 150 g freeze-dried (lyophilized) yogurt; 25 g dehydrated cherries; 6 medium eggs; 180 g acadia honey; 180 g rice flour; 125 ml water; 225 g granulated sugar; 225 g glucose; 160 g sweetened condensed milk; 5 g gelatin sheets, bloomed; 225 g Valrhona Strawberry Inspiration Chocolate; 90 g neutral glaze; 300 g Valrhona Strawberry Inspiration Chocolate; 100 g of vegetable oil; 100 g freeze-dried raspberry powder

pastryartsmag.com

Pastry Chef Francisco Broccolo chose the vivid red color for the glaze to represent love and passion, and the oval shape of the dessert to represent lips.

View Original

Share this recipe:

Ingredients

250 g heavy whipping cream
Bloom the gelatin, squeeze dry, and then dissolve it in the yogurt.
Combine the chocolate and the yogurt mixture.
Whip the heavy cream to soft mounds only (half whipped). Incorporate the chocolate mixture with the whipped cream.
200 g Opalys 33% white chocolate
100 g unsalted butter
150 g freeze-dried (lyophilized) yogurt
25 g dehydrated cherries
6 medium eggs
180 g acadia honey
180 g rice flour
125 ml water
225 g granulated sugar
225 g glucose
160 g sweetened condensed milk
5 g gelatin sheets, bloomed
225 g Valrhona Strawberry Inspiration Chocolate
90 g neutral glaze
300 g Valrhona Strawberry Inspiration Chocolate
100 g of vegetable oil
100 g freeze-dried raspberry powder