Bee eye
To experience the exotic sensation of mango and calamansi together with chocolate cremeux, I'm adding into the five spice crumble to feel thrilled
Recipe
Chocolate cremeux
| Ingredients | Preparation |
|---|---|
|
Heat up the soya milk Mix the maple syrup and egg yolk, pour over the soya milk, cook at 84℃. Sieve over the chocolate and incorporate using the blender. Keep in refrigerator |
Mango calamansi coulis
| Ingredients | Preparation |
|---|---|
|
Warm the puree and maple syrup Add the salt, fresh mango dice and basil Cover with clean wrap and keep in refrigerator |
Almond crumble
| Ingredients | Preparation |
|---|---|
|
Mix all the dry ingredients Combine with water chill. Roll out between two plastic paper and cut in to small dice Bake golden brown at 180℃ at around 8 minute |
Assembly and finishing
Fill in the 2-g to 4-g crumble in 3D design Pipe the 10g of cremeux Pour 7 to 8 gram of mango coulis over the cremeux and cover with 3D design chocolate lid Place the small chocolate showpiece on the center and arrange 6 pieces of 3D chocolate around. |