Chocolate ginger mousse
Bold, beautiful and exotic flavours: dark chocolate meets ginger and banana. Our chefs recommend using a powerful origin chocolate that pairs well with exotic flavours to create a wonderful balance, just like the Single Origin Brazil used in this recipe.
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Μέτρια
Ginger dacquoise
Συστατικά: Ginger dacquoise
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250 gegg white
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80 gsugar
Προετοιμασία: Ginger dacquoise
Beat together.
Συστατικά: Ginger dacquoise
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200 galmond powder
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200 gicing sugar
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25 ggrated ginger
Προετοιμασία: Ginger dacquoise
Mix in.
Spread out on a baking sheet. Bake for 15-20 min. at 180°C. Cut out circles.
Caramelised banana
Συστατικά: Caramelised banana
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375 gdiced banana
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50 gsugar
Προετοιμασία: Caramelised banana
Caramelize.
Συστατικά: Caramelised banana
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20 grum
Προετοιμασία: Caramelised banana
Quench the banana cubes with the rum.
Pour onto a Silpat baking sheet and freeze. Cut out circles.
Chocolate mousse
Συστατικά: Chocolate mousse
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150 gegg yolks
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300 gsyrup
Προετοιμασία: Chocolate mousse
Heat in the microwave and beat until foamy.
Chocolate mousse
Συστατικά: Chocolate mousse
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150 gegg yolks
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300 gsyrup
Προετοιμασία: Chocolate mousse
Heat in the microwave and beat until foamy.
Συστατικά: Chocolate mousse
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65 gbutter
Προετοιμασία: Chocolate mousse
Melt and mix in at 50°C.
Συστατικά: Chocolate mousse
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500 gwhipped cream
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80 grock candy
Προετοιμασία: Chocolate mousse
Mix in.
Pour into moulds and freeze. Remove from the moulds and spray yhe surface with a mixture of cocoa butter and dark chocolate using an air gun. Finish with a chocolate decoration.
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