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. | |
