Choco Passion Drink
(Created by Damien Vanderhoeven - Restaurant Le Coriandre Bruxelles)
| Ingredients | Preparation |
|---|---|
| 250 ml milk | Bring to the boil and remove from the heat. |
| 175g Dark Chocolate Callebaut Strong 70-30-38NV | Add to the milk and whip. |
| 250 ml milk | Add and leave to cool overnight. |
|
1 sheet
of gelatine
250 ml passion fruit juice |
Mix together and put into a siphon. Pressurise with 1 gas cartridge. |
Finishing and presentation
Serve in a tall thin glass. Top with a 2 cm layer of Passion Fruit
Spuma and decorate with Callebaut Splitters.
