Recipe components

Used Callebaut products

Vanilla Insert

IngredientsPreparation
  • 200g
    cream
  • 50g
    egg yolks
  • 36g
    sugar
  • 0,25g
    vanilla
  • 12g
    gelatin mass

Mix sugar and egg yolks, heat the cream. Add vanilla and cook at 85°C. Add gelatine and cool. 

Lime Cream

IngredientsPreparation
  • 140g
    sugar
  • 12g
    ice cream stabiliser
  • 18g
    NH pectin
  • 90g
    egg yolks
  • 280g
    lime puree
  • 340g
    water
  • 140g
    dairy butter

Mix sugar, stabilizer and pectin with egg yolks. Heat lime puree with water and add ingredients. Cook at 85°C.

Callebaut® Gold Mousse

IngredientsPreparation

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Callebaut® Gold Glazing

IngredientsPreparation

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Chocolate Biscuit

IngredientsPreparation
  • 296g
    egg white
  • 270g
    sugar
  • 196g
    egg yolks
  • 89g
    cocoa powder

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.