Chocolate-lime crémeux (Created by Alexandre Bourdeaux – Technical advisor - Chocolate Academy 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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