Imagine this: a dessert served from a tap that looks like a Belgian beer yet tastes like chocolate heaven. That’s what you can expect from the Belgitude Blonde. Created by Belgian pastry chef Mathieu Dierinck, this dessert pairs a chocolate & Earl Grey espuma with a refreshing passion fruit jelly, red fruits, dark chocolate brownies and a coconut espuma. Expect a light, refreshing taste bomb!
Fluid Exotic Gel
Mix the sugar with the gelling agents, then mix with the defrosted puree.
Chocolate Espuma Infused
Warm the cream and milk to 50°C, and infuse. When cooled, pass through a sif and scale again. If needed add extra cream.
Heat up (60°) the coconutmilk and inverted sugar and add the gelatine mass, poor over the rest of the ingredients.
Finishing and assembly
Fill the cup wiht 80g gel.