Millefeuille of chocolate, chicory and yuzu
Recipe
Cichory mousse
| ingredients | preparation |
|---|---|
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Boil milk and cream together. Then mix in the chicory and leave to infuse. Sieve after infusion. |
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Mix the previous mixture au bain-marie with the egg yolks and sugars at 82°C. Leave to cool to 40°C. |
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Add the gelatine to the previous mixture. |
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Fold in the whipped cream and leave to cool in the fridge. |
Yuzu gel
| ingredients | preparation |
|---|---|
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Boil together and pour into a tray. Leave to cool in the fridge. After cooling: mix finely with the immersion blender with mixer head into a smooth mass. |
Madagascar chocolate cremeux
| ingredients | preparation |
|---|---|
|
Boil together. |
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Add to the milk/cream mixture. |
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Mix in in three parts. Mix until homogenous and leave to cool. |
Finishing and presentation
Make 3 chocolate thins of the same size. Pipe a circle of crémeux on 2 thins. Pipe the chicory mousse in the middle and top off with some yuzu gel. Place the 2 thins on top of each other and finish with the third plate. Dust with cocoa powder Callebaut® CP. |
