Q-fermentation
Recipe
Coconut praliné
| ingredients | preparation |
|---|---|
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Melt chocolate until 50C. Mix with praline and chips and tempering. Make a thin layer. |
Mousse banana
| ingredients | preparation |
|---|---|
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Mix pure, sugar and poudre and make a custard. Set cool until 35C and add rum and Mycryo. Mix with whipped cream. |
Almond Sable Breton
| ingredients | preparation |
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Stir together yolks and sugar until they become to white fluffy mass. Add soft butter and almond paste. Then add salt, flour and baking powder. Bake at 180°C. Make crumble and glaze with Alunga chocolate. Form a thin layer. |
Banana caramelized and flambe with rhum
| ingredients | preparation |
|---|---|
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Make dry caramel, put banana slices in caramel and caramelized. Make flambe with rum. |
Mousse Alunga chocolate
| ingredients | preparation |
|---|---|
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Make cream anglaise from cream (1), milk, sugar, invert sugar and yolks. Add gelatin and pour over the chocolate. Make an emulsion, set cool until 30% and add whipped cream. |
Yellow glaze
| ingredients | preparation |
|---|---|
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Mix gelatin powder with water. Bring to boil water, sugar and glucose. Add nappage and cream. Bring to boil again, remove from heat and add gelatin mass. Add colour. |