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Chocolate-lime crémeux (Created by Alexandre Bourdeaux – Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Lychee jelly

Ingredients Preparation
60g sugar
4g gelatine
Heat and mix in the gelatine
125 ml champagne or crémant Mix the gelatine mixture into the champagne. Pour into short dessert glasses (1/4 of the glass)
4 lychees Dip one into each glass

Tapioca pudding

Ingredients Preparation
50g tapioca (pearls) Leave to soak in water for 1 hour and sieve
450 ml milk Add and boil until glazy
2 eggs
75g sugar
1g salt
1/4 vanilla pod
Mix together. Add to the milk and put back on the heat while stirring continuously until thickened
Fill 1/3 of the glasses with the pudding

Chocolate-lime crémeux

Ingredients Preparation
480g cream
1 lime zest
Bring to the boil
80g egg yolks
55g sugar
Mix. Add to the cream and put back on the heat while stirring continuously until thickened.
45g Callebaut Origine Java Melt and mix with the boiled cream mixture
Fill 1/3 of the glasses with the crémeux. Leave the desserts to cool and place in the refrigerator

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