St Domingue Mosaic
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High profit
Enjoy the flavors the Saint Domingue chocolate as the mosaic effect unfolds, revealing the delicate layers of this dessert
- Level:
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Easy
- Makes:
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4 portions
- Shelf life:
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1 day
- Conservation:
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+3 Celsius
Warm Chocolate Espuma
Ingredients: Warm Chocolate Espuma
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400 gwhole milk
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100 gCream 35%
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25 gSosa Proespuma hot
Preparation: Warm Chocolate Espuma
- Boil the milk and the cream.
- Pour over the melted chocolate and stir well.
- Pour into a jar – Add the Proespuma and mix with an hand blender.
- Pour into a syphon – Add 1 cartridge of gas and keep in a bain Marie at 65 Celsius.
Grapefruit Sorbet
Ingredients: Grapefruit Sorbet
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500 gFresh Grapefruit Juice
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50 gCastor Sugar
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5 gGlucose powder
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1/2 piece(s)Grapefruit Zests
Preparation: Grapefruit Sorbet
- Take 200 g of the fresh grapefruit juice and warm it up to 30 Celsius.
- Combine the sugar and the glucose powder together and add it to the warm juice.
- Make a syrup and cool it down in the fridge for 12 hours.
- The next day, add the ze s and the re of the fresh juice then churn.
Candied Grapefruit
Ingredients: Candied Grapefruit
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100 gGrapefruit Skin
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500 gFresh Grapefruit Juice
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250 gCastor Sugar
Preparation: Candied Grapefruit
- Peel the grapefruit and keep the skin only.
- Blanched the skin 3 times starting from cold to boilling water every time.
- Add the grapefruit juice and the sugar and simmer slowly until the grapefruit is fully candied.
Gavotte
Ingredients: Gavotte
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85 gEgg whites
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72,5 gIcing sugar
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36 gFlour
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7 gcorn starch
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36,5 gwater
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37,5 gButter
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3 gsalt
Preparation: Gavotte
- Preheat the oven at 180 Celsius. Combine the egg white, icing sugar, flour and corn flour together.
- Boil the water, salt and butter and pour on top of the first mix.
- Spread on a baking sheet and cook for 6 to 8mns mns.
- Shape into desired form.
Pine Nuts Sables
Ingredients: Pine Nuts Sables
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200 groasted pine nuts
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30 gwater
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100 gsugar
Preparation: Pine Nuts Sables
- Roast the pine nuts at 150 Celsius until golden brown at core
- Boil the water and sugar to 115 Celsius – Add the pine nuts.
- On a low heat mix with a spatula until the pine nuts are fully coated with sugar.
- Remove right belore it start to caramelize.
Saint Domingue Chocolate jelly
Ingredients: Saint Domingue Chocolate jelly
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30 gsugar
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2,7 gPectine X58 Louis François
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440 gmilk
Preparation: Saint Domingue Chocolate jelly
- Combine the sugar and pectin together.
- Pour over the chocolate.
- Emulsify and cool down to 30 few hours in the fridge.
- Warm up the milk. Add the pectin / sugar to the milk and bring to a boil for 1 mns.
- C. Pour into the dish and let set.
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