Recipe COINTREAU ORANGE - Epicureans
www.remycointreaugastronomie.com
Prepare the orange ganache: Soften the gelatine. Bring the cream and pulp to the boil, then pour over the white chocolate...
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Ingredients
- 250 g cream
- 250 g orange pulp
- 160 g white chocolate
- 8 g gelatin
- 60 g orange pulp
- 40 g cream
- 1 orange zest
- 35 g egg yolks
- 20 g sugar
- 2 g gelatine
- 10 g Cointreau® 40%
- 75 g butter
- 75 g flour
- 75 g almond powder
- 75 g brown sugar
- 2 g salt
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