Slow juiced mint and Cliff 10 opera | Van Houten Professional

Ingredients

• 100 g egg whites
• 20 g sugar
• 85 g egg yolks
• 75 g sugar
• 42 g cornflour
• 42 g gluten free flour
• 75 g egg whites
• 150 g caster sugar
• 275 g unsalted butter
• 25 ml slow juiced mint
• 180 ml cream
• 250 g cliff 10 chocolate
• 60 g sugar
• 60 g glucose
• 65 g butter
• 20 g milk
• 160 ml cream
• 120 g sugar
• 40 g cacoa barry cocoa powder
• 40 g chd-q76equ 3 leaf/leaves gelatin