Easter nest
Here's an easy recipe for a wonderful Easter pastry. The base is an almond sablé which is filled with a delicious chocolate mousse. The mousse is made with a mix of 2 milk chocolates. The Single Origin milk chocolate Java gives it a few fruity and caramelly hints. The recipe n° 823 milk chocolate gives it a more solid cocoa body. The homemade decoration here may be very exuberant, but with Callebaut's wide choice from chocolate tagliatelle and chocolate curls, you can add your personal signature to it.
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Easy
vanilla dacquoise biscuit
Ingredients: vanilla dacquoise biscuit
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5.3 ozegg white
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2.1 ozsugar
Preparation: vanilla dacquoise biscuit
Beat together.
Ingredients: vanilla dacquoise biscuit
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5.3 ozTPT (50% icing sugar, 50% powdered almonds)
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5.3 ozalmonds
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Q.S.vanilla
Preparation: vanilla dacquoise biscuit
Add.
mango and passion fruit jellified coulis
Ingredients: mango and passion fruit jellified coulis
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8.8 ozmango puree
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8.8 ozpassion fruit puree
Preparation: mango and passion fruit jellified coulis
Bring to the boil. Leave to cool.
Ingredients: mango and passion fruit jellified coulis
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0.4 ozgelatin
Preparation: mango and passion fruit jellified coulis
Add. Pour into 16 cm-diameter Flexipan® moulds.
Ingredients: mango and passion fruit jellified coulis
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Q.S.CEW-CC-W1CRI
Preparation: mango and passion fruit jellified coulis
Sprinkle the coulis with a fine layer of pearls.
white chocolate mousse
Ingredients: white chocolate mousse
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8.8 ozsyrup
Preparation: white chocolate mousse
Bring to the boil.
Ingredients: white chocolate mousse
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4.9 ozegg yolks
Preparation: white chocolate mousse
Add and prepare a bombe mixture.
Ingredients: white chocolate mousse
Preparation: white chocolate mousse
Add.
Ingredients: white chocolate mousse
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3 leaf/leavesgelatin
Preparation: white chocolate mousse
Add.
Ingredients: white chocolate mousse
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1.8 lbwhipped cream
Preparation: white chocolate mousse
Add.
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