Milk, lemon and pear couverture cream

This unique cream combines the smoothness of milk chocolate with refreshing lemon and pear flavors, offering an innovative blend of taste and texture.

Recipe

  1. Milk, lemon and pear couverture cream

Milk, lemon and pear couverture cream

ingredients preparation
  • 500g
    cream
  • 120g
    egg yolks
  • 45g
    sugar
  • 500g
    CHM-O93JADE
  • 60g
    pear spirit
  • 10g
    lemon zest

Infuse lemon zest with cream. 
Strain and pour over the yolks. Add sugar and cook at 85ºC.
Pour in two times the melted milk chocolate and emulsify.
At 40ºC add the pear spirit and complete the emulsion.
Store in the fridge 24 hours. 
Prepare quenelles and put them over the gelled of pear.

Note: This cream can be used with piping bag or for preparing quenelles.