Montmorency Cherry and Inaya™ Chocolate Verrine
Recipe
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Alunga™ Milk Chocolate Mousse
ingredients | preparation |
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Boil |
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Pour on |
Cook to 83°C. |
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Add |
Cool down. |
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Melt |
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Whip |
Incorporate the cream with the chocolate and the pate à bombe. |
Montmorency Cherry Marmelade
ingredients | preparation |
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Cook |
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Mix |
Add to the cooked cherries mixture. |
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Bring to a roaring boil and add off the heat |
Pipe on top of the mousse once it has crystallised. |
Chocolate Streusel
ingredients | preparation |
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|
Melt |
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Mix with |
until consistency of a streusel |
Vanilla emulsion
ingredients | preparation |
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|
Mix and keep cold |
Blend with a cutter for 10 minutes. |
Assembly
Pipe the mousse in the verrine. |