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Floating praline islands PX Recipe serves 4 people (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)

Floating praline islands

Ingredients Preparation
2 egg whites Beat to a foam.
50 g sugar Add the sugar and continue to beat until soft peaks form.
30 g praline Carefully fold in, using a spoon, and poach the quenelles in 100 ml Pedro Ximenez sherry (or a sweet sherry).

Honey mousse

Ingredients Preparation
36 g sheet gelatine Soften and stir.
100 g honey Heat gently and carefully fold in.

Pecan nuts

Ingredients Preparation
200 g pecan nuts
80 g sugar
40 g butter
Carmelise.
1 shot of Pedro Ximenez sherry (Or: sweet sherry) Deglaze.

Gold stroke

Ingredients Preparation
10 g glucose
5 g melted invert sugar
1 g gold powder
Mix everything together and use to create decorations on the plate.
TIP: Mycryo can also be used.

Finishing and presentation
Arrange as shown in the photo.


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