Saturnes

Rezept

Created by

Luc Debove -

Cocoa nibs disc

Zutaten	Zubereitung
90g Streuzucker 3g NH-Pektin	Sieve together.
30g Milch 75g geschmolzene Butter 30g Traubenzucker 90g Callebaut® Kakaonibs (NIBS-S502-X47)	Add and mix together. Bring to a boil. Put on a tray and bake at 180°C for 15 min. Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.

Almond moelleux

Zutaten	Zubereitung
45g Mandelpulver 30g Puderzucker 20g Eigelb 20g Milch	Beat with a whisk until white.
30g Eiweiß 15g Streuzucker	Whip. Add previous mixture.
10g All purpose flour	Sieve. Add little by little.
15g brauner Zucker	Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

Zutaten	Zubereitung
100g Milch	Boil in a pan.
390g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix. Let cool to 35°C.
505g Schlagsahne 35%	Add and cool in fridge.

Apricot mix

Zutaten	Zubereitung
200g gebratene Aprikosenhälften 150g Gewürfelte getrocknete Aprikosen 50g Callebaut® Mittelgroße geröstete Haselnussstücke (NUN-PI-HA213-U11) 50g zerstoßene gehackte Mandeln 60g neutrales Gel 1Schale Zitrone	Mix together.

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