Cygnus

Passion fruit Ganache with mint

Ingredients Preparation
  • 125g
    whipped cream
  • 5leaf/leaves
    mint
  • 25g
    glucose
  • 50g
    passion fruit paste
  • 15g
    butter
  • 150g
    Madirofolo
  • 275g
    Ghana

Bring cream, mint leaves, glucose, passion fruit paste and butter to a boil. Brew until about 30°C. Pour mixture through a sieve onto the pre-crystallised chocolates.

Caramel Yuzu Mandarin

Ingredients Preparation
  • 250g
    sugar
  • 25g
    glucose
  • 200g
    whipped cream
  • 30g
    mandarin juice
  • 20g
    yuzu juice
  • 1/2piece(s)
    mandarines
  • 1/2zest
    lemon
  • 0,5g
    salt
  • 75g
    butter
  • 150g
    Ghana

Caramelize the sugar with glucose until you get a nice brown color. Deglaze with the cream, then with the mandarin juice and yuzu juice. Add the chopped orange and the lemon peel and salt. Infuse, pour the caramel through a sieve on pre-crystallised chocolate and butter.

Crispy Praliné

Ingredients Preparation
  • 20g
    Alunga™
  • 15g
    Ocoa™
  • 120g
    Praliné 50% Hazelnuts
  • 1g
    Vanilla pod
  • 50g
    cornflakes
  • 50g
    grilled hazelnuts

Melt the two chocolates, add the hazelnuts praline and the vanilla pod. Then the hazelnuts, the cornflakes well crushed.

 

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