Fantasy glass
(Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
Crémeux of citrus fruits
| Ingredients | Preparation |
|---|---|
|
100 g
cream
150 g citrus fruit pulp (cocktail d'agrume by Boiron) |
Bring to the boil together. |
|
50 g
sugar
60 g egg yolks |
Mix together. Pour the cream mixture over the yolks. Put back on the heat to 85°C while stirring continuously. |
| 9 g gelatin (rehydrated) | Mix in. |
| 25 g butter | Mix in with the hand mixer and pour into small dessert glasses. Finish with some orange marmalade and a chocolate biscuit. |
Satongo chantilly cream
| Ingredients | Preparation |
|---|---|
|
300 g
cream 35%
85 g dark chocolate Callebaut Finest Selection Satongo 20 g sugar cocoa nibs Callebaut NIBS-S |
Prepare a ganache. Leave to rest for a night in the fridge. Beat up shortly the next day and pipe on top of the crémeux layer in glasses. Finish with a super thin chocolate disc with crunchy cocoa nibs and orange chips in it. |
