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Flour-free chocolate biscuit
Ingredientes: Flour-free chocolate biscuit
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40 gCacau barry extra-amargo cobertura escura chocolate guayaquil 64% (chd-p64exbg-126)
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10 gManteiga
Modo de Preparo: Flour-free chocolate biscuit
Melt.
Ingredientes: Flour-free chocolate biscuit
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10 gGemas de ovo
Modo de Preparo: Flour-free chocolate biscuit
Add.
Ingredientes: Flour-free chocolate biscuit
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40 gClaras de ovo
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15 gAçúcar refinado
Modo de Preparo: Flour-free chocolate biscuit
Whip and add.
Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.
Extra-bitter chocolate mousse
Ingredientes: Extra-bitter chocolate mousse
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95 gLeite
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30 gGemas de ovo
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20 gAçúcar refinado
Modo de Preparo: Extra-bitter chocolate mousse
Make a creme anglaise.
Cook at 85°C.
Ingredientes: Extra-bitter chocolate mousse
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125 gCacau barry extra-amargo cobertura escura chocolate guayaquil 64% (chd-p64exbg-126)
Modo de Preparo: Extra-bitter chocolate mousse
Pour previous mixture over.
Cool to 40°C.
Ingredientes: Extra-bitter chocolate mousse
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200 gChantilly
Modo de Preparo: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
Ingredientes: Mandarine jelly
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200 gPurê de tangerina
Modo de Preparo: Mandarine jelly
Heat until 50°C
Ingredientes: Mandarine jelly
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35 gAçúcar refinado
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7 gFécula de batata
Modo de Preparo: Mandarine jelly
Add. Bring to a boil.
Ingredientes: Mandarine jelly
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30 gMassa de gelatina
Modo de Preparo: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
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