West Indian Pearl
Recipe
Nutmeg Crumble
| Ingredients | Preparation |
|---|---|
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Combine and bake in the oven at 160°C |
Allow to cool and reserve. |
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Haïti Chocolate Pearl
| Ingredients | Preparation |
|---|---|
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Heat |
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Infuse in the liquid mixture |
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Add |
Mix. |
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Gradually pour the mixture on |
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Emulsify with a blender. Dispense into spherical moulds and set aside in the refrigerator. |
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Haïti Chocolate Pearl Glaze
| Ingredients | Preparation |
|---|---|
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Mix and boil |
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Add |
Pour over |
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Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts. |
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Muscovado Veil
| Ingredients | Preparation |
|---|---|
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Combine |
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Add |
Bring to a boil. |
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Immediately pour a 1-2 mm layer onto a baking sheet. Set aside in the fridge. |
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Coconut Granita
| Ingredients | Preparation |
|---|---|
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Boil |
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Use the mixture to dissolve |
Dispense into circles measuring 3.5 cm ø. Reserve in the freezer. |
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Coconut Foam
| Ingredients | Preparation |
|---|---|
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Combine in a pan and heat |
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Add |
Bring to a boil and set aside in the refrigerator. |
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Assembly
| Ingredients | Preparation |
|---|---|
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Immediately dip at 40°C in a melted mixture of |
Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®.
In the center of the plate, place the Coconut Granita.
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