Verrine Guayaquil
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Good to go
Elevate your dessert experience with this sweet and refreshing recipe that excites you with every bite.
- Level:
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Easy
- Makes:
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12 verrines
- Shelf life:
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2 days
- Conservation:
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+3 Celsius
Guayaquil 64% cream
Ingredients: Guayaquil 64% cream
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30 gsugar
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2,7 gPectin X 58
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440 gmilk
Preparation: Guayaquil 64% cream
- Combine the sugar and the pectin X58.
- Warm up the milk, then add the sugar-pectin mixture.
- Boil for one minute.
- Pour it on top of the chocolate.
- Cool it down to 30 degrees Celsius and pour it into the glass.
- Set it in the fridge for a few hours.
Orange blossom espuma
Ingredients: Orange blossom espuma
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350 gmilk
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20 gsugar
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3 gPectin X 58
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7 gOrange blossom water
Preparation: Orange blossom espuma
- Warm up the milk to 50 degrees Celsius.
- Add the sugar and pectin combined and bring it to a boil.
- Add the orange blossom water when the mixture reaches 30 degrees Celsius.
- Let it set in the fridge.
- Pour it into the siphon and add two gas cartridges.
- Shake well.
Grue Streuzel
Ingredients: Grue Streuzel
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100 gsugar
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100 gFlour
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100 gButter
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50 gAlmond flour
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50 gNIBS-S
Preparation: Grue Streuzel
- Mix the grue and the sugar together.
- Combine all the ingredients and mix until you get a dough.
- Make small balls and bake them at 150 degrees Celsius.
Guayaquil 64% cremeux
Ingredients: Guayaquil 64% cremeux
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365 gCream 35%
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365 gmilk
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145 gEgg yolks
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75 gsugar
Preparation: Guayaquil 64% cremeux
- Make the crème anglaise and pour it on top of the melted chocolate.
- Crystalize in the fridge overnight.
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