Amor 20.25
Recipe
Alto El Sol 65% Chocolate Mousse
Ingredients | Preparation |
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Soak gelatin in cold water. Boil up milk and tonka bean. Put in gelatin. Pour it over Cacao Barry - Alto El Sol 65% and mix it well. Fold whipped cream. Fill it in a piping bag. |
Cocoa Nibs Caramel
Ingredients | Preparation |
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Boil up all ingredients to 165 °C and pour it on a silicone mat. Cool it down and mix it to a powder. Sieving powder on a silicone mat and melt it for 1 minute at 180 °C. Pull it around a dessert ring and cool it down. |
Shortbread Crumbles
Ingredients | Preparation |
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Blend walnuts, granulated sugar, butter, walnut oil (20 gram) and wheat flour and bake it at 180 °C for 17 minutes. Mix it with remaining ingredients. |
Red Whortleberry Coulis
Ingredients | Preparation |
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Mix dry ingredients and boil it up with red whortleberry and maple syrup. Cool it down and fill it in a piping bag. |
Red Whortleberry – Gel
Ingredients | Preparation |
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Boil up red whortleberry, port wine, vanilla bean and cinnamon stick. Strain it and boil it again with Agar Agar. Cool it down, mix it well and fill it in a piping bag. |
Tobacco Cream
Ingredients | Preparation |
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Put all ingredients in a vacuum bag for vacuuming. Steep for 3 hours. Strain it, whip it and fill it in a piping bag. |
Red Whortleberry Chip
Ingredients | Preparation |
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Heat up all ingredients to 70 °C and mix it well. Spread on a silicone mat and bake it at 120 °C for 30 minutes. Cut 7 cm circles. |
Caramelized Walnuts
Ingredients | Preparation |
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Boil up sugar, water and vanilla bean to 115 °C and put in walnuts. Caramelize walnuts and add butter. |
Red Whortleberry Crème Chiboust
Ingredients | Preparation |
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Soak gelatin in cold water. Boil up sugar and water to 118 °C and make an Italian meringue. Cook puree and add maple syrup, wheat flour, egg yolk and cream. Add gelatin and fold Italian meringue. Fill it in a piping bag and cool it down. |
Assembly
Ingredients | Preparation |
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Temper chocolate and make rings, and cylinders. Put a cylinder on a plate, fill it with mousse, crumbles, coulis, gel, whipped cream and creme chiboust. Decorate it with chip, walnut and chocolate ring. Finish it with gold leaves and cress. |