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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1.1 ozsugar
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0.1 ozPectin X 58
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1.0 lbmilk
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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12.3 ozmilk
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0.7 ozsugar
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0.1 ozPectin X 58
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0.2 ozOrange 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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3.5 ozsugar
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3.5 ozFlour
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3.5 ozButter
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1.8 ozAlmond flour
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1.8 ozNIBS-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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12.9 ozCream 35%
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12.9 ozmilk
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5.1 ozEgg yolks
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2.6 ozsugar
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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