Verrine Guayaquil

  • Good to go
  • Good for freezing
Elevate your dessert experience with this sweet and refreshing recipe that excites you with every bite.
Nivo:
Lako
Makes :
12 verrines
rok trajanja:
2 days
Conservation:
+3 Celsius

Guayaquil 64% cream

Sastojci

Priprema

  1. Combine the sugar and the pectin X58.
  2. Warm up the milk, then add the sugar-pectin mixture.
  3. Boil for one minute.
  4. Pour it on top of the chocolate.
  5. Cool it down to 30 degrees Celsius and pour it into the glass.
  6. Set it in the fridge for a few hours.

Orange blossom espuma

Sastojci

  • 350 g
    milk
  • 20 g
    sugar
  • 3 g
    Pectin X 58
  • 7 g
    Orange blossom water

Priprema

  1. Warm up the milk to 50 degrees Celsius.
  2. Add the sugar and pectin combined and bring it to a boil.
  3. Add the orange blossom water when the mixture reaches 30 degrees Celsius.
  4. Let it set in the fridge.
  5. Pour it into the siphon and add two gas cartridges.
  6. Shake well.

Grue Streuzel

Sastojci

Priprema

  1. Mix the grue and the sugar together.
  2. Combine all the ingredients and mix until you get a dough.
  3. Make small balls and bake them at 150 degrees Celsius.

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