Wild & Woody | Veliche
~ 20 desserts COMPOSITION Pine meringue Walnut crumble Chestnut cream Chocolate cloud Porcini chips I. PINE MERINGUE ~ 40 half spheres Ingredients:…
Keywords
- warm slightly to 40°C
- temper to 35°C
- pour into the Thermomix
- add the chestnut paste
- vanilla
- and sea salt
- pour over the chocolate
- add the remaining cream
- and blend to obtain a smooth emulsion. At around 35°C
Ingredients
- Egg whites: 300 g
- Sugar: 600 g
- Sea salt: 3 g
- Roasted pine seeds: 150 g
- Roasted pumpkin seeds: 100 g
- Cocoa butter VELICHE: QS
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