Lemon – Chocolate dessert | Veliche

Name: Lemon – Chocolate dessert | Veliche
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

www.veliche.com

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

View full recipe on www.veliche.com

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.

Share this recipe: