Haïti desserts
Recipe
Haiti™ Brownies for a 40 x 60 cm frame
| ingredients | preparation |
|---|---|
|
Whisk |
|
Melt together to 45°C |
Combine the two together. |
|
|
Add |
Cook at 150 c for 15/29 min.
Cut 3 14 cm discs. Spread 140 g of Pralin Feuilletine™ on each brownies |
|
Passion fruit compote
| ingredients | preparation |
|---|---|
|
Heat to 40°C |
|
Add |
Heat to 100°C, pour into a ø16cm insert mould, 190g per mould. |
|
Haiti™ mousse
| ingredients | preparation |
|---|---|
|
Boil |
|
Add |
Cook to 85°C. |
|
|
Pass over |
|
At 35°C add |
Finishing
Use Barry Glace fondant at 45°C, spray your desserts to create a velvet smooth finish. |