Menu

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.


We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info