X-mas spirit

Rezept

Created by

Luc Debove -

Cocoa shortbread

Zutaten	Zubereitung
165g Butter 110g Puderzucker 40g Mandelpulver 50g Eier 30g Callebaut® Kakaopulver (CP-E0-776) 220g All purpose flour	Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles. (3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

Zutaten	Zubereitung
60g Milch 60g 35 % Sahne	Boil.
30g Streuzucker 50g Eigelb	Whip together and add. Heat until 85°C.
200g Kakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68) 75g Callebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)	Pour previous mixture over and mix.
225g Schlagsahne	Add at 45°C.

Soft caramel

Zutaten	Zubereitung
120g Zucker 20g Traubenzucker 2g Fleur de Sel	Make a caramel.
170g Sahne	Use to deglaze caramel.
15g Gelatinemasse 80g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix.
Mix and blend. Spread at 35°C.

Orange jelly

Zutaten	Zubereitung
300g Orangensaft 50g Streuzucker 10g NH-Pektin	Boil.
200g Orangenschalen-Scheiben	Add and let cool.

Used ML products

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