Lemon – Chocolate dessert
I. COMPOSITION Usulután Crémeux – (Lemon & mini sphere inserts) Lemon Crémeux Decorations Mango – Passion fruit Gel Mango Coulis Chocolate powder Fresh…
Keywords
- sugar
- 5 g Xanthan Instant PROCESS Heat the mango puree
- melted chocolate with maltodextine till a powder VIII. FRESH HERBS Atsina Cress I Basilicum Cress
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.veliche.com.
Cooking tools:
- Food processor
- Blender
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Candy mold
- Piping bag
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Freezer
- Refrigerator
Ingredients
- 125 g Whole milk
- 125 g Cream (35%)
- 25 g Sugar
- 50 g Egg yolk
- 40 g Inulin Waxy
- 200 g Usulután 65 Signature Origin dark couverture chocolate
- 120 g Whole eggs
- 100 g Sugar
- 120 g Butter
- 180 g Lemon puree
- 25 g Inulin waxy
- 4 g Gelatine (sheet)
- 150 g Passion Fruit Puree
- 150 g Mango Puree
- 50 g Sugar
- 4 g Agar
- 120 g Mango Puree
- 60 g Passion Fruit Puree
- 20 g Sugar
- 1,5 g Xanthan Instant
- 100 g Maltodextrine tapioca (Toufood)
- 150 g Usulután 65 Signature Origin dark couverture chocolate
- 3 g Salt
