Saturnes

Recipe

Created by

Luc Debove -

Cocoa nibs disc

ingredients	preparation
90g caster sugar 3g NH pectin	Sieve together.
30g milk 75g melted butter 30g glucose 90g Callebaut® Cocoa Nibs (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

ingredients	preparation
45g almond powder 30g powdered sugar 20g egg yolks 20g milk	Beat with a whisk until white.
30g egg whites 15g caster sugar	Whip. Add previous mixture.
10g All purpose flour	Sieve. Add little by little.
15g brown sugar	Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

ingredients	preparation
100g milk	Boil in a pan.
390g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix. Let cool to 35°C.
505g whipped cream 35%	Add and cool in fridge.

Apricot mix

ingredients	preparation
200g stir-fried apricot halves 150g Diced dried apricot 50g Callebaut® Medium Roasted Hazelnut Pieces (NUN-PI-HA213-U11) 50g crushed chopped almonds 60g neutral gel 1zest lemon	Mix together.

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