Summer Delight
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Milk chocolate Chantilly cream
| Ingredients | Preparation |
|---|---|
|
435 g
fresh cream 35%
170 g milk chocolate Callebaut Origine Arriba ½ vanilla pod |
Bring the cream and vanilla to the boil. Pour over the chocolate in two goes. Emulsify. |
| Leave to cool in the fridge for four hours then whisk gently. | |
Pistachio cremeux
| Ingredients | Preparation |
|---|---|
|
270 g
cream
270 g milk 100 g pure pistachio paste |
Boil all three together. |
|
60 g
sugar
140 g egg yolks |
Add to the mixture and cook until you have a ‘crème anglaise’. |
|
8 g
powdered gelatine
48 g water |
Soak the gelatine in the water and add to the mixture. |
Fresh mango salad
| Ingredients | Preparation |
|---|---|
|
Desired quantity of diced fresh mango
Desired quantity of fresh mango purée |
Mix and add sugar according to taste. |
| Garnish with Crispearls™ and chocolate pencils. | |
